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Position: Home > Articles > Study on Development of Low-alcohol Sweet Red Wild Grape Wine FOOD SCIENCE 2008,29 (10) 721-722

低醇甜红山葡萄酒的开发研究

作  者:
彭欣莉;陈长武
单  位:
吉林工程技术师范学院生物与食品工程学院
关键词:
山葡萄;低醇;甜红;低温发酵
摘  要:
经过多次研究,利用丰富的长白山山葡萄资源研制高品质高附加值的山葡萄酒品种。确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
译  名:
Study on Development of Low-alcohol Sweet Red Wild Grape Wine
作  者:
PENG Xin-li,CHEN Chang-wu(College of Biology and Food Engineering,Jilin Teacher's Institute of Engineering Technology,Changchun 130052,China)
关键词:
wild grape;low alcohol;sweet red;low-temperature fermentation
摘  要:
The wild grape resource of Changbai mountain was used to produce high qualiy and high value-added wine. The process including grape harvest,juice processing and fermenttation technology was determined. And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.

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