|Table of Contents|

Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon’  Based on Termination of Fermentation(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年19
Page:
152-156
Research Field:
Publishing date:

Info

Title:
Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon’  Based on Termination of Fermentation
Author(s):
CAO Fangling
(Ningxia Technical College of Wine and Desertification of Prevention and Control,Yinchuan，Ningxia 750199)
Keywords:
methond of termination of the fermentation; ‘Cabernet Sauvignon’grape; low alcohol sweet red wine; technology
PACS:
-
DOI:
10.11937/bfyy.201619038
Abstract:
The high quality ‘Cabenet Sauvignon’ grapes grown in Ningxia Helan Mountain areas were used as test materials.Key technology of low-alcohol sweet red wine by fermentation termination were studied.The results showed that during brewing the low-alcohol sweet red wine,the sugar content of raw materials for technical maturity was 218.3 g?L-1，the total acid content was 6.6 mg?L-1;optimal parameters for the brewing was that raw materials should be dipped at 18 ℃ for 60 hours;fermentation temperature should be controlled at 25 ℃;concentration of SO2 for inhibitting alcohol fermentation was 200 mg?L-1,and the temperature should be dropped to 0 ℃.Optimum usage of gelatin to clarify the wine was 60 mg?L-1；comprehensive analysis of the average wine sensory was 87 points,the level of the wine was Class B，which was of good quality.

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Last Update: 2016-11-09