红葡萄酒的酿造工艺及优化研究

摘要：本文就红葡萄酒的生产工艺作出探讨，就红葡萄酒酒精主体发酵与浸渍过程同步进行的发酵策略，通过适当延长发酵时间达到增加红葡萄酒中多酚及有益素如单宁的含量，同时采用苹乳发酵策略处理原料酒，达到降糖和增加酒肥硕感的目的，通过该工艺的探讨和优化以期为红葡萄酒的生产提出有益建议。 
关键词：红葡萄酒；发酵；探讨和优化
 


Abstract： In this paper, we will explore the production technology of red wine.In the ferme
ntation method that a simultaneous subject fermentation and dipping process, increase the polyphenols in red wine and good pigment by extening the fermentation time appropriatly,such as the content of tannins.
    Meanwhile, processing the raw material of wine throught malic acid-lactic acid fermentation process, to achieve the purpose of reducing blood sugar and adding the sense of fat of wine. Through the discussion and optimization of the process,in order to raise a good suggestions for red wine production.
Key words: red wine, fermentation, discussion and optimization

葡萄酒酿造