摘要
研究以宁夏芦花台产区霞多丽葡萄为原料酿造起泡葡萄酒原料酒的工艺技术要点,对常规酿造工艺及高糖原料的特殊酿造工艺进行了阐述,举例对比说明了二者在酒精发酵过程中的异同点。
The key technical points in the production of sparkling grape wine by Chardonney grape from Luhuatai, Nixia province were studied. Two kinds of techniques including the conventional technique and the special technique by use of high sugar content grape as raw materials were described and compared. Examples were given to illustrate their similarities and difference in alcohol fermentation.
出处
《酿酒科技》
2009年第3期57-58,62,共3页
Liquor-Making Science & Technology
关键词
葡萄酒
霞多丽
起泡葡萄酒
发酵
grape wine
Chardonney
sparkling grape wine
fermentation
作者简介
崔艳，大学本科，后赴瑞典隆德大学取得生物技术硕士学位，现任教于天津农学院。有8年的发酵工程及生物技术方面的从业经验。
