葡萄酒控温发酵实验研究

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。为此,对红葡萄酒发酵过程的发热特性进行了实验研究。首先在无温控状况下进行自然发酵,研究发热量的变化关系,确定发酵过程中变化的内热源项。随后进行控温发酵实验,得到控温条件下的发酵介质温度变化曲线,并分析了控温范围等因素对发酵过程传热的影响。

Experiment Research of Wine Fermentation in the Condition of Temperature Controlled

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.Therefore,the heat characteristics in red wine fermentation are experimentally studied.Firstly,the natural fermentation without temperature control is performed;the variation of heat releasing is researched,and the inner heat source of wine fermentation is identified.Subsequently,the wine fermentation with temperature control is studied,the temperature variation curves of fermentation medium are obtained,and the influence of temperature control range on heat transfer in fermentation is analyzed.