摘要
对MC法酿造佳美葡萄酒工艺的研究表明,在CO2浸渍天数为13d,浸渍温度为26～28℃,原料含糖量为23%的条件下,采用适量SO2处理原料并用皂土澄清原酒,所得佳美葡萄酒品质较好。
The processing technology of gamey wine by carbonic maceration was studied and results showed as follows：the days of carbonic maceration was thirteen ,the temperature of maceration ：26～28℃,the sugar content was 23%. The starting material was treated properly by SO2 and the original wine is clarified by montm orillonite,the quality of gamey wine satisfactory.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第12期140-142,共3页
Science and Technology of Food Industry
关键词
MC法
佳美
工艺
葡萄酒
Carbonic Maceration
Gamey
technology
