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6.白葡萄酒白葡萄酒的酿制,要选用一、二等级的葡萄作原料,葡萄品种中龙眼、金后等都是酿制白葡萄酒比较理想的品种。酿制的葡萄宜稍早采收以充分成熟、果实含糖量接近最高时为宜。晴天采摘,掌握先熟先采,不熟不采,好坏分开,区别酿造。干白葡萄酒的含糖量为0.03％以下的无色或微黄色干酒,采用分离发酵法酿造。在酿造过程中要特别注意避免氧化。原料的选择和处理与红葡萄酒基本一样,但破碎后制作白葡萄酒的葡萄浆不宜加热处理。为增加葡萄汁的抗氧化和防腐能
White wine white wine brewing, to use one or two grades of grapes as raw materials, grape varieties in the longan, gold and so on are the ideal varieties of white wine brewing. The grapes should be harvested as early as possible to fully mature, fruit sugar content is appropriate when the highest. Harvesting sunny, mastered first Xiancun, unfamiliar with mining, separate good and bad, the difference brewing. Dry white wine with a sugar content of 0.03% of the following colorless or light yellow dry wine, using separate fermentation brewing. In the brewing process to pay special attention to avoid oxidation. Selection and processing of raw materials and red wine is basically the same, but after the crushing production of white wine grape slurry should not be heat treatment. To increase the grape juice antioxidant and anti-corrosion energy