CAJ | 학술논문

根据蓝莓汁初始糖度，酿制12°干红蓝莓酒时将补糖量调整至21%，SO2添加量调整为40mg/L。同时，添加活性干酵母粉，其接种量为0.20%，在25℃条件下控温发酵6d，主发酵结束转入低温陈酿，能够酿制残糖较低、酸度适中、酒体协调、口感醇厚、果香适宜，色泽为深宝石红，具有蓝莓特有典型风格的蓝莓干红酒。
근거람매즙초시당도，양제12°간홍람매주시장보당량조정지21%，SO2첨가량조정위40mg/L。동시，첨가활성간효모분，기접충량위0.20%，재25℃조건하공온발효6d，주발효결속전입저온진양，능구양제잔당교저、산도괄중、주체협조、구감순후、과향괄의，색택위심보석홍，구유람매특유전형풍격적람매간홍주。
According to the blueberry juice initial sugar content, from 12° red blueberry wine will fill sugar is adjusted to 21%, the amount of SO2 was adjusted to 40mg/L. meanwhile, adding active dry yeast powder, the inoculation was 0.20%, at 25℃ temperature fermentation for 6 days, the main fermentation onto the end of low temperature aging, can make the residual sugar is low, moderate acidity, the wine body coordination, mellow taste, fruit suitable, deep ruby red in color, with blueberry special typical style of dry red wine.