| 摘要 |
A method for reducing the affinity of proteinaceous compounds present in red grape must from binding with tannins, anthocyanins, polyphenolics and other organoleptic organic compounds. The method comprises thermally pre-treating red grape must to a temperature of between 45 to 65 degrees Celsius for approximately 5-20 minutes. Thereafter, cooling or allowing the treated red grape must to cool to ambient temperature for approximately 5-20 minutes. A package treatment system is provided which receives, thermally treats and returns the treated red grape must to either a vessel of origin or a normal downstream receiving vessel.
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