摘要
冰酒是采用自然条件下冰冻且晚熟的葡萄酿造的一款甜型葡萄酒。以宁夏贺兰山东麓威代尔酿酒葡萄为试验材料,对榨汁、低温发酵、澄清、稳定等工艺进行优化。结果表明:葡萄原料延迟采收并自然冷冻,在-15^-8℃温度下采摘、分选,带冰压榨,添加皂土过滤,添加ST酵母在16~19℃温度下不完全酒精发酵数周,辅助添加二氧化硫(SO_2)等添加剂,酿造出的冰白葡萄酒口感独特、品质优异。
Icewine is a type of sweet wine that the materials are from late harvest and natural frozen grapes. The vidal wine grapes from the eastern foot of Helan Mountain were chosen as test materials, the brewing process of crushing, low temperature fermentation, clari？cation, stability were optimized. Followed these steps to make the ice wine： grape materials were natural frozen and picked at -15～-8 ℃, and then sorted, crushed with ice, added bentonite to ？lter, added yeast ST at 16～19 ℃ for several weeks with not fully alcohol fermentation, added additives such as sulfur dioxide（SO2）, etc. The ice white wine with an unique tastes and excellent quality by chemical assay and sensory evaluation.
出处
《中外葡萄与葡萄酒》
2017年第2期17-20,共4页
Sino-Overseas Grapevine & Wine
基金
宁夏回族自治区重点研发计划重大项目
贺兰山东麓特色优质葡萄与葡萄酒生产关键技术研究
关键词
冰葡萄酒
威代尔
酿造工艺
贺兰山东麓
icewine
Vidal
brewing process
the eastern foot of Helan mountain
