[ Objective ] The theoretic basis of the grape wine-Shuanghong brewing at large scale was provided. [ Method ] The experiment in the brewing technique of the rotating cans for the mountain grape( Vitis amurensis Rupr) variety-Shuanghong was conducted. [ Result] The best technological condition of the grape wine fermentation was the fermentation temperature of alcohol was 30℃, the pH value of fermentation solution was 3.2 and the quantity of yeast inoculation was 6％. Compared with the traditional technique, the precision and volatile acid of the grape wine from the brewing technique of rotating cans were higher, which was 12.1％ and 0.52 g/L, respectively. [ Conclusion] The brewing technique could be applied in the grape preparation at large scale.%[目的]为大规模酿造山葡萄"双红"干红酒提供理论依据.[方法]采用旋转罐酿造工艺对山葡萄"双红"品种进行酿造试验.[结果]旋转罐酿造工艺的最佳工艺条件为:酒精发酵的温度为30℃,发酵液的pH值为3.2,酵母接种量为6%.与传统酿造工艺相比,旋转罐发酵酒精度(12.1%)与挥发酸(O.52 g/L)高,澄清度高(皂土加入量为0.18%时,透光率达94.8%).[结论]可以用此工艺大规模酿造山葡萄酒.
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