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Grape Wine Brewing in Small Containers
Author(s): 
Pages: 70-71,74
Year: Issue:  4
Journal: LIQUOR-MAKING SCIENCE AND TECHNOLOGY

Keyword:  葡萄酒小容器酿造干白葡萄酒干红葡萄酒;
Abstract: 小容器酿造葡萄酒要求原料必须正常成熟,原料预处理前降温至2℃;实验场地及用具要清洁、消毒,不锈钢设备及管道用1%的亚硫酸溶液消毒;干白葡萄酒发酵温度控制在10~15℃,酒精发酵温度控制在18~20℃;原料处理后用50mg/L的二氧化硫处理;干红葡萄酒浸渍发酵温度控制在20~25℃,浸渍5天,酒精发酵温度为15~18℃;萄萄酒陈酿过程中应冲氮密闭,并保证游离二氧化硫为30~40mg/L.装瓶前瓶必须清洗、杀菌、烘干.(孙悟)
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