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自酿葡萄酒度数太高怎么办
更新时间: 2020-09-21 00:00:00  

进行二次发酵,保证合理的中和作用;用冰糖或者单晶糖酿造,口感会好很多;可以适当加些当地的蜂蜜酿造,当地的酵素较多,也比较符合自然生产法则;二次发酵过滤后,可以保持80度左右温度边搅拌边煮酒,让甲醇挥发,同时可以降低酒精度;低温存贮,有条件就放船舱里,差点的就埋地下,不行就放冰箱里。

关键词: 葡萄酒 度数 怎么办

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