论文部分内容阅读
红酒是以黑皮系葡萄酿成的,其酿造方法是:将葡萄经分选、压榨,把果汁连果皮、核一起放入酿酒槽发酵,再压榨作第二次发酵。两次发酵后隔除渣滓,入桶陈年,陈年一两年即可过滤装瓶上市。 红酒一般可分为干葡萄酒(含糖量≤0.4g/L,感觉不到甜味);半干葡萄酒(含糖量4.1～12g/L);半甜葡萄酒(含糖量12.1～50g/L,能感到明显的甜味);甜葡萄酒(含糖量超过50g/L)。
Red wine is made of black-based grapes, and its brewing method is: the grapes by sorting, squeezing, the fruit juice with peel, the kernel into the brewing tank fermentation, and then squeezed for the second fermentation. After two fermentations to separate the dregs, into the barrel aging, aged one or two years to filter bottling market. Wine can generally be divided into dry wines (sugar content ≤ 0.4g / L, do not feel sweet); semi-dry wines (sugar content 4.1 ~ 12g / L); semi-sweet wines (sugar content 12.1 ~ 50g / L , Can feel obvious sweetness); sweet wine (sugar content of more than 50g / L).