自酿葡萄酒冰冻除酸(自酿葡萄酒有点酸怎么办)
自酿葡萄酒冰冻除酸味，不用担心酒变酸。这款酒的口感非常好，入口柔顺，回味悠长，适合搭配海鲜、牛排等食物。如果你喜欢喝酒，不妨试试这款酒吧。””相信你会爱上它的。”酒鬼酒总经理李曙光说。“我们希望通过这款酒，让更多人了解中国白酒文化，爱上中国白酒。”李曙光说。“这款酒的包装设计非常漂亮，我们希望能够把这款酒推向全国，甚至全世界。
糖与酸
在法国，地中海沿岸的产区因为天气较温暖，葡萄容易成熟，依规定，完全不能添加糖分酿造。勃艮第因位置偏北，和法国北部产区一样，享有加糖提高酒精度的权利。添加的可以是蔗糖或甜菜糖，也可以是葡萄糖。酒精度高一些，可以让酒喝起来更圆润可口，加糖也可略提高产量，每公顷可多出一两百升。虽然全球变暖的趋势让勃艮第越来越不需要为了提高酒精度而加糖，但是在酿造上，加糖还是有功效的。
加糖是延长红酒发酵与浸皮时间的绝佳做法，在发酵的末期，分多次将糖加入酒槽中，可以让发酵的时间延长。当红酒发酵结束之后，因发酵而产生的二氧化碳消失，原本因气泡而浮在酒面上的葡萄皮会逐渐下沉，失去保护葡萄酒的功能，因此浸皮的过程必须马上停止，以防氧化。在发酵末期，加糖可以延长浸皮的时间。
除了各等级的葡萄园有最低自然酒精浓度的规定，勃艮第加糖所提高的酒精浓度依规定也不能超过2％，而且每公顷所加的糖也不得超过250千克。要提高酒精度，加糖并非唯一的办法，去掉葡萄汁的水分、让糖分更浓缩也有同样的效果。浓缩法虽是新出现的方法，不过根据史料，19世纪时勃艮第就已经有让葡萄酒更浓缩的方法。酒商在严冬的夜晚将葡萄酒装入铝桶内，放置在室外，等水分结冰后拿掉浮在桶中的冰块就可达到浓缩目的。
酒商 Champy19世纪末的酒单里就常出现冰冻过的李奇堡或玻玛，价格也比一般没有冻过的酒昂贵。如1889年的李奇堡一瓶可卖6法，冰冻浓缩后可卖到7法郎。
新近的浓缩法以蒸馏法及逆渗透法为主
逆渗透法在勃艮第较少见，蒸馏法常见一些。依照规定，酒庄只能对10％的葡萄汁进行浓缩。Durafroid及 Entropie是蒸馏浓缩系统主要的厂家，其借助的原理是，在真空状态下沸点大幅降低，只要加热到约40℃就可以蒸发掉一部分水分，提高葡萄汁中的糖分浓度。浓缩法不仅使糖分浓度增加，也让酸度、单宁及颜色等变得更浓，比加糖的方法更容易改变葡萄酒原本的面貌。勃艮第在酿造红酒时偶尔也会采用流血法（ saignee），流掉一部分的葡萄汁，提高皮相对于汁的比例，以加深红酒的颜色、提高涩味，不过不会提高糖度。
酸味具有保存葡萄酒的功能，也是构成均衡口感的要素，勃艮第允许酸味不足时在酒或葡萄汁中加酸，但仅限于酒石酸。若是加在酒中，每升可加2.5克；若是加在葡萄汁中，则不能超过1.5克。不过加酸越早越好，因为可以防止酸味不够的葡萄遭受细菌的侵害，特别是可以避免酒精发酵未完成时乳酸就开始发酵。这些在发酵前就加入的酒石酸，大部分在酿制完成之前就会凝结沉淀，并不会影响口味；但若是在酿成之后再加入就会留在酒中。后添加的酸很难和葡萄酒和谐地混合在一起，因此会产生粗糙的酸味，甚至出现金属味，严重影响葡萄酒的质量。
依照欧盟的葡萄酒法令，不能在同一产品上加酸又加糖，所以理论上勃艮第部分酒庄加酸又加糖的行为是违法的。勃艮第人普遍肯定加糖的益处，但对加酸多少有负面看法。加酸虽可提高酸味，但很少能和葡萄酒协调地混合，即使经过多年的瓶中培养也很难改善，所以加酸只能算是补救措施，绝非提高质量的方法。
The essential knowledge of Burgundy fans - how does Burgundy regulate sugar and acid?
Sugar and acid
In France, due to the warmer weather in the production areas on the Mediterranean coast, the grapes are easy to mature, and according to regulations, sugar can not be added at all. Due to its northerly position, Burgundy enjoys the right to add sugar to raise alcohol levels, just like in northern France. The addition may be sucrose or beet sugar or glucose. The higher alcohol content makes the wine more round and delicious, and the sugar can also increase the yield slightly, and one or two hundred liters per hectare. Although the trend of global warming makes Burgundy less and less need to add sugar in order to improve alcohol, but in the brewing, sugar is still effective.
Adding sugar is an excellent way to prolong the fermentation and skinning time of red wine. At the end of the fermentation, the sugar is added to the wine tank several times, which can prolong the fermentation time. When the red wine is fermented, the carbon dioxide produced by the fermentation disappears. The grape skin that originally floated on the wine surface due to the bubbles will gradually sink and lose the function of protecting the wine. Therefore, the process of soaking the skin must be stopped immediately to prevent oxidation. At the end of the fermentation, sugaring can extend the time of skin soaking.
In addition to the minimum natural alcohol concentration in all grades of vineyards, the increased alcohol concentration of Burgundy can not exceed 2%, and the sugar added per hectare should not exceed 250 kg. To increase the alcohol content, sugar is not the only way to remove the water from the grape juice and make the sugar more concentrated. Although the concentrating method is a new method, according to historical data, Burgundy has already had a way to make wine more concentrated in the 19th century. The wine merchant puts the wine in an aluminum bucket on a harsh winter night and places it outdoors. After the water freezes, the ice cubes floating in the bucket are removed to achieve the purpose of concentration.
The wine merchant Champy often had frozen Lichburg or Boma in the wine list at the end of the 19th century, and the price was also more expensive than the wine that was not frozen. For example, in 1889, Li Qibao can sell 6 bottles, and after freezing, it can be sold to 7 francs.
The recent concentration method is mainly based on distillation and reverse osmosis
Reverse osmosis is less common in Burgundy, and distillation is common. According to the regulations, the winery can only concentrate 10% of the grape juice. Durafroid and Entropie are the main manufacturers of distillation and concentration systems. The principle is that the boiling point is greatly reduced under vacuum. As long as it is heated to about 40 °C, a part of the water can be evaporated to increase the sugar concentration in the grape juice. The concentration method not only increases the concentration of sugar, but also makes the acidity, tannin and color become more concentrated, and it is easier to change the original appearance of the wine than the method of adding sugar. Burgundy occasionally uses saignee when brewing red wine, which sheds a portion of the grape juice and increases the ratio of the skin to the juice to deepen the color of the wine and enhance the astringency, but does not increase the sugar content.
Sour taste has the function of preserving wine and is also a factor in a balanced taste. Burgundy allows acid to be added to wine or grape juice when it is not sour, but it is limited to tartaric acid. If added to the wine, add 2.5 grams per liter; if it is added to the grape juice, it should not exceed 1.5 grams. However, the earlier the acid is added, the better, because it can prevent the grape with insufficient acidity from being attacked by bacteria, especially to avoid the fermentation of lactic acid when the alcohol fermentation is not completed. Most of the tartaric acid added before the fermentation will be precipitated before the brewing, and will not affect the taste; however, if it is added after the brewing, it will remain in the wine. The added acid is difficult to mix harmoniously with the wine, so it produces a rough sour taste and even a metallic taste, which seriously affects the quality of the wine.
According to the European Union's wine laws, it is not possible to add acid and sugar to the same product. Therefore, it is illegal to add some acid and sugar to the winery in the first part of Burgundy. Burgundians generally affirm the benefits of adding sugar, but have a negative view of how much acid is added. Although adding acid can improve the acidity, it is rarely mixed with wine in a coordinated manner. Even after years of cultivation in a bottle, it is difficult to improve. Therefore, adding acid can only be regarded as a remedy, and it is not a method of improving quality.
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