东北野生山葡萄酒的自然发酵法酿造工艺研究  

Study on Natural fermentation Technology of Wild Mountain Wine in Northeast China

作　　者：衣海龙[1] YI Hailong(Heilongjiang Land Reclamation Technology of Vacational College,Harbin 150431,Heilongjiang,China)

机构地区：[1]黑龙江农垦科技职业学院,黑龙江哈尔滨150431

出　　处：《酿酒》2020年第4期42-43,共2页Liquor Making

摘　　要：以东北野生山葡萄为原料,采用自然发酵的方法酿造葡萄酒,通过正交试验优化得到的最佳酿造工艺为:加糖量20%;发酵时间为35d,发酵温度为26℃。最后得到的葡萄酒颜色紫红,澄清,有光泽,香气纯正,优雅,口味醇厚,酒体丰满。各项指标符合国家标准规定。Using northeast wild mountain grape as raw material,wine was brewed by natural fermentation.The optimum brewing technology was optimized by orthogonal experiment as follows:sugar content 20%,fermentation time 35 days,fermentation temperature 26℃.The final wine is purplish red,clear,shiny,pure,elegant,mellow and full-bodied.Each index conforms to the provisions of the national standard.

关 键 词：东北 山葡萄 发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]