| 摘要 |
The process comprises two steps; a first step for separating the wine components. By means of dealcoholisation, the volatile components (alcohol and aromas) of the wine are separated from the fixed components (organic acids, coloring agents, tannines, etc.) dissolved in water. The fixed components are concentrated by evaporation of water at a temperature not higher than 40 DEG C (vacuum). The second step consists in obtaining the aromatised semi-elaborated product; to the alcoholic fraction are added the sweetening (sugars) and aromatising (citric essences) components in appropriate proportions in order to adjust the aromatic degree and the desired final sugar-acid ratio. Then, the concentrated fraction of the fixed components of wine is reincorporated in order to obtain the concentrated base or "semi-elaborated product" which is stable with respect to microbial alterations. The storage may take place at room temperature although refrigeration helps to retain the aromatic freshness. |
