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自酿葡萄酒糖放多了怎么办
更新时间: 2020-07-06 00:00:00  

自制葡萄酒一般加糖量是葡萄总重的百分之十五到百分之三十即可。加糖多了会延迟发酵的进行,糖分如果不能完全转化,也会使葡萄酒过久难以清澈。如果是刚开始发酵,可以补加些新鲜的葡萄进去,只要注意卫生,不会影响发酵的进程,也不会影响做酒的品质的。

关键词: 葡萄酒 怎么办

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