澳洲巴罗莎山谷西拉葡萄酒酿造及其与中国中小型酒庄的对比  

Comparison of Shiraz Winemaking in Australia's Barossa Valley and China's Small and Medium-sized Wineries

作　　者：王昶森 张昂[3] WANG Changsen;ZHANG Ang(Academy of Sciences,University of Adelaide,Adelaide SA5063,Australia;Academy of Wine,University of Ningxia,Yinchuan 750000,China;Technique Centre of Qinhuangdao Entry-Exit Inspection and Quarantine Bureau,Qinhuangdao 066004,China)

机构地区：[1]阿德莱德大学科学院,澳大利亚阿德莱德SA5063 [2]宁夏大学葡萄酒学院,银川750000 [3]秦皇岛出入境检验检疫局技术中心,河北秦皇岛066004

出　　处：《鲁东大学学报（自然科学版）》2021年第4期334-342,共9页Journal of Ludong University:Natural Science Edition

基　　金：河北省重点研发计划(19226824D);海关总署科技计划项目(2020HK216)。

摘　　要：本文以巴罗莎山谷西拉葡萄作为原料生产葡萄酒为例(期望的特征为强烈而诱人的深红色,拥有较高的单宁浓度、适中的酒精度和酸度以及饱满的酒体的干型葡萄酒),对澳大利亚中小型酒庄酿酒过程进行详细的归纳整理,并与国内同等规模酒庄的生产过程相比较,提出相关建议,希望能对国内中小型酒庄的葡萄酒生产起到借鉴作用。Using Barossa Valley Shiraz grapes as raw materials to produce wine as an example(the desired feature is a strong and attractive deep red color,with high tannin concentration,suitable alcohol and acidity express in a full bodied dry wine),a detailed summary of the winemaking process of small and medium-sized wineries in Australia is carried out,and is compared with the production process of domestic wineries of the same scale,relevant suggestions are put forward,hoping to be a reference for the wine production of domestic small and medium wineries.

关 键 词：葡萄酒 酿造工艺 西拉葡萄 巴罗萨山谷 中小型酒庄 

分 类 号：TS262.6[轻工技术与工程—发酵工程]