摘要
传统冰酒生产工艺要求将葡萄采收期延迟至自然温度在-7℃以下的冬季,虽然我国北方地区可以达到这一温度条件,但是由于葡萄树的冻伤严重影响来年葡萄的产量,使得本就昂贵的冰酒成本被再次加倍。旨在寻求一种新的生产工艺以获得具有冰酒绝大部分特征但成本较低的浓甜葡萄酒,并尝试降低浓甜葡萄酒中二氧化硫的含量。
Traditional icewine production process requirements that the grape harvest in winter when the natural temperature at-7 ℃. Although it can achieve the temperature in the northern area of China,but the vine frostbite affects the coming year＇s yield of grape, it makes the costs of icewine doubled again. The purpose of this paper was to seek a new production technology in order to obtain a sweet wine which had a majority feature of the Icewine but lower cost, and tried to reduce the content of sulfur dioxide in sweet wine.
出处
《食品研究与开发》
CAS
北大核心
2015年第23期64-65,72,共3页
Food Research and Development
