摘要
采用首次在广西亚热带地区栽培的赤霞珠冬季果为原料,采用传统干红酿造工艺进行赤霞珠单品种酿造试验,研究果实的采收时间、成熟度、果实品质以及葡萄酒的理化指标等内容。研究结果表明,桂南地区栽培的赤霞珠冬季果具有良好的酿酒特性。
In the experiment,the second-crop Cabernet sauvignon in south region of Guangxi（the subtropical zone of Guangxi） was used to produce wine by traditional wine-making techniques for the first time.The factors involved in the production including harvest time,fruit maturity,fruit quality,and the physiochemical indexes of wine etc.were investigated.The results indicated that the second-crop Cabernet sauvignon was suitable for wine production.
出处
《酿酒科技》
2010年第12期28-29,34,共3页
Liquor-Making Science & Technology
基金
农业部行业科技专项(nyhyzx07-027)
广西农科院科技发展基金项目(2007004(Z))共同资助
关键词
葡萄酒
桂南
赤霞珠冬季果
酿酒特性
wine； south region of Guangxi； the second-crop Cabernet sauvignon； vinification characteristics；
