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投稿时间：2017-01-03
投稿时间：2017-01-03
中文摘要: 以无核紫葡萄为原料酿造干性桃红葡萄酒，对比直接酿造法和冷冻破碎法两种工艺得到的干性桃红葡萄酒 的品质，以及装瓶陈列一年后葡萄酒品质的变化。结果表明无核紫很适合于酿造干性桃红葡萄酒，冷冻破碎法酿造的 葡萄酒香气优于直接酿造法，但是颜色稳定方面略低于直接酿造法。
Abstract:Dry red wine was prepared from monukka grape. The quality of dry red wine obtained by two meth－ ods： direct brewing and freeze breaking， and the difference in quality between the two wines after one year of bottling were compared. Results showed that monukka was a good grape to make dry roses wine. The aroma of the wine made by freeze-crushing is better ran direct brewing， but the color of direct brewing was more stable.
keywords: dry roses monukka roses wine
文章编号：201711026 中图分类号： 文献标志码：A
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