CAJ | 학술논문

传统的冰酒的生产工艺需将葡萄在葡萄园经自然冰冻后采摘，并在冰冻状态下压榨。榨得葡萄汁在10℃～12℃缓慢发酵数周，然后在桶中陈酿数月而成。冰酒受自然因素影响很大，因此价格高昂。文中提出一种在工艺上进行优化，采用人工制冷冰冻的工艺，使葡萄汁中浓缩很高的糖、酸和风味成分，利用冰冻条件的优化，从而制成低成本高品质的冰酒。
전통적빙주적생산공예수장포도재포도완경자연빙동후채적，병재빙동상태하압자。자득포도즙재10℃～12℃완만발효수주，연후재통중진양수월이성。빙주수자연인소영향흔대，인차개격고앙。문중제출일충재공예상진행우화，채용인공제랭빙동적공예，사포도즙중농축흔고적당、산화풍미성분，이용빙동조건적우화，종이제성저성본고품질적빙주。
The production and process engineering of the ice wine grapes in the vineyards picking through natural frozen and trozen state press. Grape juice at 10 ℃- 12℃ slowly fermented for several weeks, and then a few months aging in barrels, the brewery became a Ice wine. Ice wine by natural factors, a great hard-won, so the high price. In the process on the optimized use of artificial refrigeration freezing process, so that a high concentration of sugar in grape juice, numeracy and flavor ingredients, the use of frozen time, the different quality of brewed wine would be different, which made low-cost, high-quality The ice wine.