Studies On Stabilities In Red Wine

Researcied the grape plucking and accepts and the alcohol ferments and plays gum to clarify and so on main technology segment on wine stability relationship , and obtains the most valid technology technique .1.The effect on grape harvest time: Research Jixian county mountain area and Ningxia cabianet and melot's accept harvest time.Jixian county mountain area melot plucks to accept stage is living September 8 days - 16 days .The carbenet grape plucks to accept stage act as after on September 24 . Ningxia district melot plucking of grape accepts stage is after on September 15 .carbenet strain optimum plucking of grape accepts stage is after on September 18 . Plucking the red wine acceptd in good time cools to steady the uncompetent rate in the interest of 2.5% and pluck in not good time accept red wine to cool to steady the uncompetent rate to act as 20% .2. Selection of red wine's enzyme: It is type good than the blank space to accede to that the revolutionary grape wine of ferment ferments that the thick liquid clarifys the effect and the pigment to steep to put forward effect and pigment stability , in it with composite pectin ferment specimen effect. Adopt that 8 - grape gathers the carbohydrase and overcomes some difficult problems of revolutionary grape wine terminal end filtering.3. The revolutionary grape wine alcohol being living ferments , and the later stage pigment loss is greater .The alcohol being living ferments period does increases the list would rather to test.4. The albumen coordinates down gum against little proportion soap earth , on the other hand on the one hand may add down gum intensity and velocity .5. The relationship between total acid, pH and stabilities of red wine. pH about every one technology segment is measured that invariably sour and specific conductance fall short of , the discovery : The total acid and pH is the positive correlation relationship.