1.1简介....................................................................11.1.1红葡萄酒中的营养成分................................................11.1.2红葡萄酒的分类......................................................11.1.3红葡萄酒的饮用误区以及禁忌..........................................21.2国内外产业现状..........................................................21.2.1国外主要产地及产品..................................................21.2.2国内主要企业........................................................31.3主要的优良品种..........................................................32发酵机制....................................................................32.1糖类的发酵..............................................................32.2苹果酸降解..............................................................32.3高级醇的生成............................................................42.4其他物质的生成..........................................................43发酵工艺及特点..............................................................43.1概述....................................................................43.2工艺流程................................................................43.3制作方法................................................................43.4酵母发酵的三个时期......................................................53.4.1前发酵阶段（相当于预处理）..........................................53.4.2主发酵阶段（很多情况也称为前发酵）..................................63.4.3后发酵阶段..........................................................64菌种的制备及种子的扩大培养..................................................64.1菌种的筛选..............................................................64.2种子扩大培养............................................................74.2.1葡萄酒酵母扩培工艺流程：..............................................74.2.2扩培工艺操作要点：..................................................75培养基的制备................................................................85.1糖分的调节..............................................................85.2酸度的调节..............................................................85.2.1提高酸度............................................................85.2.2降低酸度............................................................85.3SO2处理................................................................96无菌空气制备系统............................................................97简单工艺计算................................................................98废水以及废渣处理工程........................................................98.1废水处理工程............................................................98.1.1工程概况............................................................98.1.2工艺流程...........................................................108.1.3主要构筑物及设备参数...............................................1018.2废渣处理...............................................................119进口红葡萄酒档次、优劣简易鉴别方法.........................................119.1标签鉴别...............................................................119.2软木塞鉴别.............................................................129.3颜色鉴别..................................................................
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