[目的]为大规模利用山葡萄“双红”酿造干红酒提供理论依据.[方法]采用热浸提发酵工艺对山葡萄品种“双红”进行酿造试验.[结果]热浸提酿造的最佳工艺条件为:酒精发酵温度为30℃,发酵液pH为3.4,酵母接种量为6％；与传统酿造工艺相比,热浸提酿造工艺生产葡萄酒,其干浸出物、残糖、酯和色度、花色素均高,分别为29.1、29.0、1.26 g/L和5.26L、1 241 mg/L.[结论]应用此工艺可以大规模酿造山葡萄酒.%[Objective] The aim of this study was to provide the theory basis for large-scale brewing mountain grapes "double red" dry red wine.[ Method] The hot dipping fermentation process was used to brew mountain grapes "double red" dry red wine. [ Result] The best brew conditions of hot dipping fermentation process was:the temperature of ethyl alcohol ferments was 30 ℃ ,pH was 3.4,yeast vaccination quantity was 6%. The hot dipping fermentation process raised the dry extract,residual sugar,ester,chromaticity,colored pigment to 29.1,29. 0,1. 26 g/L,5. 26 and 1 241 mg/L,compared to the traditional fermentation process. [Conclusion] The fermentation process could be used in large - scale brewing mountain grapes "double red" dry red wine.
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