葡萄酒发酵

体积膨胀率作为干红葡萄酒发酵过程参数可行性研究

Volume Expansion of Rate in the Dried Wine Fermentation Process of Parameter Research

葡萄酒发酵过程中白藜芦醇含量变化的研究

Study on the Change of Resveratrol Content in the Fermentation of Grape Wine

红葡萄酒发酵的温度比白葡萄酒高。

Red wine is fermented at a higher temperature than white .

用酒精水溶液NIRS模型预测葡萄酒发酵液酒精度

Feasibility of Using Ethanol Liquor NIRS Model to Predict Ethanol in Vinous Ferment Liquid

因此，对葡萄酒发酵过程中发酵罐内温度分布规律的研究，有助于对葡萄酒发酵过程中温度的控制提高葡萄酒的品质。

Therefore , pick for fermentation temperature distributions research , which helps to the fermentation process of fermentation temperature control . Improve the quality of wine .

葡萄酒发酵过程中，温度过高会导致葡萄酒的口感和香味变差，温度的控制对葡萄酒的品质起着重要的影响作用。

During the wine fermentation process , higher temperature will make wine fermentation taste and smell worse . The control of the temperature plays an important role on wine quality .

葡萄酒发酵过程放热量大，会使发酵介质的温度升高而影响酒的质量，因而控温发酵是酿造高品质葡萄酒的一项重要技术措施。

Wine fermentation will release great heat , which will result in the temperature increase of fermentation medium and debase the wine quality . The fermentation with temperature control is an important measure to produce high quality wine .

酿酒酵母是葡萄酒发酵工业中的主导微生物，其发酵性能直接影响葡萄酒的质量与生产成本，该文论述了基因工程在葡萄酒酿酒酵母菌种改良中的应用。

Saccharomyces cerevisiae is the dominant microbes in the wine industry . The fermentation performance of S.cerevisiae affects quality and production cost of wine directly . The applications of genetic engineering in the improvement of S.cerevisiae were introduced in this paper .

葡萄酒控温发酵实验研究

Experiment Research of Wine Fermentation in the Condition of Temperature Controlled

桃红葡萄酒酒精发酵密度变化规律数学模型的建立

Building of mathematic model of density variation during pink wine alcohol fermentation

葡萄酒用发酵的葡萄汁制成的含酒精饮料。

Wine : Alcoholic Beverage made from the fermented juice of grapes .

从葡萄酒或发酵水果汁蒸馏得到的酒。

Distilled from wine or fermented fruit juice .

大多数葡萄酒的发酵期为一星期，因此产生的原花青素很少甚至没有。

Most wines are fermented in a week which leaves little or no procyanidins .

葡萄酒的发酵是由酵母和乳酸菌共同完成的复杂过程。

Wine fermentation is a complex process performed by yeast and lactic acid bacteria ( LAB ) .

葡萄酒属于发酵酒。发酵酒就是把含有淀粉和糖质的原料发酵糖化而形成的酒。

Definition : The fermented liquor is a kind of alcohol drink that is made from some raw materials which includes starch and sugar .

干红葡萄酒浸渍发酵温度控制在20～25℃，浸渍5天，酒精发酵温度为15～18℃；

Fermentation temperatures of claret steeping and alcohol controlled at 20 ~ 25 ℃ and at 15-18 ℃ respectively and the steeping period was 5 days ;

在分析桃红葡萄酒酒精发酵过程中密度实测数据的基础上，建立了桃红葡萄酒酒精发酵过程密度变化规律的数学模型。

Based on the analysis of actual data of density during fermentation , the mathematic model of density changes during pink wine alcohol fermentation was established .

在生产条件下，对酵母菌在红葡萄酒酒精发酵串罐过程中的稳定性进行了研究。

The stability and physiological activity of the wine yeast during long-term tank to tank culture , customary enological practice , were studied under the production conditions .

基于这一原理，本文在发酵前对葡萄原料进行不同的冷冻处理以破坏细胞结构，促进葡萄酒浸渍发酵过程中对果皮细胞中化学物质的浸提，从而提高葡萄酒质量。

So , grape was frozen before fermentation to destroying the cell structure and accelerating the immersion of chemicals in skins during the fermentation , with the purpose of improving wine quality .

乙酸对葡萄酒不完全发酵的影响

The Effect of Acetic Acid on Stuck Fermentations

包括葡萄酒在内的发酵饮料和食品中含有微量的氨基甲酸乙酯。

Most fermented foods and beverages , including wine , contain trace amounts of ethyl carbamate .

以樱桃为主要原料，葡萄酒酵母菌为发酵菌种，可生产出优质保健樱桃酒。

Quality cherry health wine was developed with cherry fruit as the main raw materials and grape wine yeast as fermenting microbe .

葡萄酒是由发酵的葡萄汁制成的酒精饮料，一些人也说其它水果酿制的酒也算葡萄酒（但不包括米）。

Wines are alcoholic beverages made from fermented grape juice , and some expand that definition to include any and all fruit .

研究表明，此果酒的最佳发酵条件为：接种葡萄酒酵母5%，发酵pH3.5，发酵时间为8～10d，发酵温度为22～25℃。

The study shows that the best ferment condition was 5 % yeast inoculation , pH3.5 , fermentation time 8 ~ 10days , and the temperature of fermentation 22 ~ 25 degrees centigrade .

几种进口葡萄酒活性干酵母发酵性能比较

Comparison of Fermenting Capacity among Several Imported Grape Wine Active Dry Yeasts

温度&干白葡萄酒苹果酸乳酸发酵的重要条件

Temperature-An Important Influencing Factor to Malic-lactic Acid Fermentation of White Grape Wine

葡萄酒酵母繁殖和发酵技术条件

The Technological Conditions of Fermentation and Reproduction of Wine Yeast

发泡葡萄酒需要二次发酵作用。

Sparkling wine undergo a second alcoholic fermentation .

酿造白葡萄酒时，在发酵前需要除去葡萄皮。

White wine is made by removing the skins BEFORE the fermentation process takes place .

葡萄酒就是100%经过发酵的葡萄汁。

Wine is100 % fermented grape juice .