干红葡萄酒稳定工艺优化及其品质影响研究  

Research on the Optimization of Stabilization Process and Its Quality Influence of Dry Red Wine

作　　者：孙爱霞 SUN Aixia(Kweichow Moutai Distillery(Group)Changli Wine Industry Co.,Ltd.,Changli 066600,China)

机构地区：[1]贵州茅台酒厂(集团)昌黎葡萄酒业有限公司,河北昌黎066600

出　　处：《食品安全导刊》2025年第5期190-192,共3页China Food Safety Magazine

摘　　要：本文探讨了干红葡萄酒稳定工艺的优化方法及其对葡萄酒品质的影响,分析了传统稳定工艺,并结合现代酿酒技术,从物理、化学和生物等方面进行工艺改进。采用不同的澄清剂、过滤方式以及温度和时间控制等手段,对干红葡萄酒的稳定性进行优化处理。同时,利用感官评价、理化指标分析以及仪器检测等方法,全面评估优化后的工艺对葡萄酒色泽、香气、口感和整体品质的影响,以期为干红葡萄酒的生产提供科学、有效的工艺参考,进而提升产品质量和市场竞争力。In this paper,the optimization method of the stabilization process of dry red wine and its impact on the quality of wine are discussed,and the traditional stabilization process is analyzed,and the process improvement is carried out from the physical,chemical and biological aspects in combination with modern winemaking technology.Different fining agents,filtration methods,temperature and time control are used to optimize the stability of dry red wines.At the same time,sensory evaluation,physical and chemical index analysis and instrument testing were used to comprehensively evaluate the influence of the optimized process on the color,aroma,taste and overall quality of wine,in order to provide a scientific and effective process reference for the production of dry red wine,and then improve product quality and market competitiveness.

关 键 词：干红葡萄酒 稳定工艺 品质影响 工艺优化 

分 类 号：TS262.6[轻工技术与工程—发酵工程]