葡萄酒的加工工艺

葡萄内在营养丰富,有极高的营养价值。据测定,每日鲜食100 g葡萄,可满足人体一昼夜需要钙量的4%、镁量的1.6%、磷量的0.12%、铁量的16.4%、铜量的2.7%和锰量的16.6%。常吃葡萄有益健康,有降低血脂和软化血管的作用。保持葡萄的营养价值,对其原料的选择和处理,工艺流程等有较高要求,才能使其营养价值得到最大发挥,满足大众需求。采用合理的加工工艺方法,才能获得优质高产的果酒,果酒不仅滋味好,而且还有益于身体健康,深受广大消费者的喜爱,本文将着重介绍红葡萄酒的加工工艺方法。

Processing Technology of Wine

The inherent nutrient of grape is rich and the nutritional value is high. Eating 100 g grapes daily can meet the needs 4% of calcium, 1.6% of magnesium, 0.12% of phosphorus, 16.4% of the amount of iron, 2.7% of the amount of copper and 16.6% of manganese. Often eating the grapes helps to keep us healthy and have the effect of lowering blood fat and softening blood vessels. How to maintain the nutritional value of grapes, the selection and processing of raw materials, processes have higher requirements in order to maximize the nutritional value of its play to meet public demand. Which requires the use of reasonable processing technology in order to obtain high-quality high-yield wine, fruit wine is not only a good taste, but also conducive to good health, loved by the vast number of consumers, this paper will focus on the processing technology of red wine.