葡萄酒可循环化生产工艺的研究  

Study on the technology of wine recycling production

作　　者：隋明[1,2] 张崇军[1] 李春明[1] 岳文喜[1] 向月波[1] 李建[1] Sui Ming;Zhang Chongjun;Li Chunming;Yue Wenxi;Xiang Yuebo;Li Jian(Sichuan Technology and Business College（Dujiangyan 611830;College of Light Industry,Textile ＆ Food Engineering,Sichuan University（Chengdu 610065)

机构地区：[1]四川工商职业技术学院,都江堰611830 [2]四川大学轻纺与食品学院,成都610005

出　　处：《粮食与食品工业》2018年第5期32-35,40,共5页Cereal & Food Industry

摘　　要：本文主要探讨了葡萄酒目前几种主要的生产工艺,对比了不同的生产工艺条件下对节能、收益、环境等方面能够实现可循环化的技术参数,在坚持绿色低碳理念下简要总结了葡萄酒可循环化工艺技术及展望了应用于可循华环保葡萄酒厂的可行性。This paper mainly discusses several main production processes of wine, and compares the technical parameters of energy conservation, income, environment and so on, which can be recycled under different production conditions. Based on the concept of green and low carbon, this paper briefly summarizes the technology of wine recycling and prospects the feasibility of its application in the recycling and environmental protection winery.

关 键 词：绿色低碳 葡萄酒 营养价值 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]