橡木制品在白兰地陈酿中的应用研究
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摘要
本研究选用烟台张裕葡萄酿酒股份有限公司的系列原白兰地,其中(高一号原白兰地)和(一号原白兰地)的名称是张裕公司对原白兰地分类的自定义;不同来源(法国、美国和中国)、不同加工工艺(青岛、烟台)、不同烘烤程度的橡木片;不同来源的橡木板(美国、法国);不同来源(法国、中国)、不同桶龄、新旧的橡木桶;以原白兰地作为老熟原料,分别用不同橡木制品进行老熟陈酿。对陈酿前后的原白兰地进行pH、单宁、总酚、色度等成分及感官质量进行了较为系统的研究。
本项目明确了香气成分、多酚类物质、pH、单宁、总酚、色度等成分或指标在陈酿过程中的特征变化规律及相互关系,对白兰地陈酿工艺的控制和改进提出了初步方案;橡木片用于原白兰地的最佳陈酿时间为10d;最佳酿酒度为50%(v/v);中度烘烤的橡木片老熟的原白兰地效果最佳;法国橡木陈酿明显优于其它地理源的橡木,效果最佳;研究表明同种植物源和地理源的橡木、不同加工工艺生产的橡木片陈酿原白兰地的效果相差很大,甚至超过橡木种类的影响;研究证明橡木板浸泡原白兰地前期对酚类物质的浸提速度最快;橡木板浸泡一号原白兰地和高一号原白兰地的前五周,一号原白兰地萃取橡木多酚的速度比高一号快,但16周后,二者萃取多酚类化合物的量基本相同;橡木桶陈酿效果最好;橡木板陈酿原白兰地,效果比橡木片好,更接近橡木桶贮藏效果;研究证明了法国橡木桶比国产橡木桶陈酿效果好;新桶比旧桶陈酿效果好;不同产地或新旧橡木桶直接影响原白兰地中多酚类物质的含量变化,对原白兰地的香气成分也有一定的影响。
Various oak products (oak chips, oak staves and oak barrels) obtained from different geographic locations (France, United States and China) and processed differently (light, moderate, heavy toast) were used to age original brandy products (No. 1 and Super No.1 ) produced by ChangYu LTD. Before and after the aging procedure, the various outputs were analyzed by using pH and chromatographic measures, and for content of polyphenols, tannins, aromas as well as sense quality.
The analysis and evaluations are focus on the transformation of the original brandy during the aging procedure, and the interrelation of polyphenols, tannins and aromatic substances among others. The optimum aging time was 10 days and thus gives an optimum alcohol concentration of 50%(v/v). moderate toast oak chip is optimum to brandy aging.The quality of brandy made from oak products obtained from France was found to be better than those from oak products obtained from all the other areas.Significant differences existed in the final brandy products which were due to the different processing technologies used for the oak chips. This was despite the fact that the oak material was made from the same geographic areas.Original brandy attained the fastest extraction time of polyphenols from oak stave at the beginning of aging.When No.1 and Super No.1 original brandy were soaked in oak stave, the extraction of polyphenols in No.1 original brandy was faster than that in Super No.1, but finally they got the almost same concentration after 16 weeks.The aging effectiveness of oak barrel is best. The effectiveness of brandy aged with oak staves was better than that obtained from oak chips, and was near to that stored in oak barrels.The aging effectiveness of the French oak barrel is better than the Chinese oak barrel. New oak barrel has a better aging impact than the old one. The content of polyphenols in original brandy was directly influenced by the geographical origin of the oak barrels and how long the barrel had been in use.It also has some influence on the the aromatic substances.
本项目明确了香气成分、多酚类物质、pH、单宁、总酚、色度等成分或指标在陈酿过程中的特征变化规律及相互关系,对白兰地陈酿工艺的控制和改进提出了初步方案;橡木片用于原白兰地的最佳陈酿时间为10d;最佳酿酒度为50%(v/v);中度烘烤的橡木片老熟的原白兰地效果最佳;法国橡木陈酿明显优于其它地理源的橡木,效果最佳;研究表明同种植物源和地理源的橡木、不同加工工艺生产的橡木片陈酿原白兰地的效果相差很大,甚至超过橡木种类的影响;研究证明橡木板浸泡原白兰地前期对酚类物质的浸提速度最快;橡木板浸泡一号原白兰地和高一号原白兰地的前五周,一号原白兰地萃取橡木多酚的速度比高一号快,但16周后,二者萃取多酚类化合物的量基本相同;橡木桶陈酿效果最好;橡木板陈酿原白兰地,效果比橡木片好,更接近橡木桶贮藏效果;研究证明了法国橡木桶比国产橡木桶陈酿效果好;新桶比旧桶陈酿效果好;不同产地或新旧橡木桶直接影响原白兰地中多酚类物质的含量变化,对原白兰地的香气成分也有一定的影响。
Various oak products (oak chips, oak staves and oak barrels) obtained from different geographic locations (France, United States and China) and processed differently (light, moderate, heavy toast) were used to age original brandy products (No. 1 and Super No.1 ) produced by ChangYu LTD. Before and after the aging procedure, the various outputs were analyzed by using pH and chromatographic measures, and for content of polyphenols, tannins, aromas as well as sense quality.
The analysis and evaluations are focus on the transformation of the original brandy during the aging procedure, and the interrelation of polyphenols, tannins and aromatic substances among others. The optimum aging time was 10 days and thus gives an optimum alcohol concentration of 50%(v/v). moderate toast oak chip is optimum to brandy aging.The quality of brandy made from oak products obtained from France was found to be better than those from oak products obtained from all the other areas.Significant differences existed in the final brandy products which were due to the different processing technologies used for the oak chips. This was despite the fact that the oak material was made from the same geographic areas.Original brandy attained the fastest extraction time of polyphenols from oak stave at the beginning of aging.When No.1 and Super No.1 original brandy were soaked in oak stave, the extraction of polyphenols in No.1 original brandy was faster than that in Super No.1, but finally they got the almost same concentration after 16 weeks.The aging effectiveness of oak barrel is best. The effectiveness of brandy aged with oak staves was better than that obtained from oak chips, and was near to that stored in oak barrels.The aging effectiveness of the French oak barrel is better than the Chinese oak barrel. New oak barrel has a better aging impact than the old one. The content of polyphenols in original brandy was directly influenced by the geographical origin of the oak barrels and how long the barrel had been in use.It also has some influence on the the aromatic substances.
引文
[1]Roger B.Boulton Vernon L.Singleton Linda F.Bisson Ralph E.Kunkee(美)著, 赵光鳌, 尹卓容, 张继民, 杨明 ,李记明, 译. Principles and practices of Winemaking 《葡萄酒酿造学--原理应用》,北京:中国轻工业出版社,387～389.
[2]王恭堂.《白兰地工艺学》. 北京:中国轻工业出版社.
[3]李记明,李华.橡木桶与葡萄酒陈酿. 食品与发酵工业, 1998,24(6)55～57.
[4]杨华峰. 橡木桶的选择、使用与维护. 中外葡萄与葡萄酒, 2001,(1 ).
[5]张军, 张葆春, 王晓军, 林剑译. 美国、法国及东欧橡木的概况. 橡木桶与葡萄酒陈酿, 1999.1.
[6]翟衡, 赵学伟, 苏荣存. 橡木桶质量及其对酒质的影响. 食品与发酵工业.
[7](法)E. 卑诺 著. 朱宝镛, 赵光鳌, 张继民, 刘吉泉译. 《葡萄酒科学与工艺》. 北京:中国轻工业出版社.
[8]王俊沪, 冯作山. 库尔勒香梨白兰地酿造工艺初步研究. 食品科学, 2004, 25(3);121～126.
[9]崔宝欣. 无定形橡木陈酿白兰地的机理研究. 烟台师范学院学报, 自然科学版 1997,913(3).
[10]橡木桶知识手册
[11]尹卓容. 橡木萃取物的生产. 食品工业, 1999,(4):27～30.
[12]王作仁, 李泽福. 橡木桶与葡萄酒成熟. 中外葡萄与葡萄酒, 2002,2.
[13] Wine Business Monthly 杂志. 2002, 9.
[14]崔宝欣, 郝宪孝, 李学慧, 王恭堂. 白兰地陈酿促进剂的研制. 食品与发酵工业, 1999, 25(3).
[15]尹卓容,白兰地酒中酚类物质的特性比例与酒的质量等级的关系. 酿酒科技, 1996, 77 (5):44～45.
[16]崔宝欣,白兰地陈酿质量指标的初步探讨. 食品与发酵工业, 1997.
[17]王恭堂,白兰地工艺学基础讲座. 山东食品发酵,1987, (1).
[18]王霞, 王恭堂. 橡木桶与橡木片.中外葡萄与葡萄酒,2001,(5):50～51 .
[19]彭军,盛慧,姜忠军,等. 白兰地中的香气成分. 中外葡萄与葡萄酒, 2005,(1): 46～47.
[20]张葆春. 我国白兰地发展现状. 中国葡萄酒信息网.
[21]王恭堂 .白兰地及其发展概论. 中外葡萄与葡萄酒, 2000, (3): 15～17.
[22]朱宝镛 . 《葡萄酒工业手册》. 北京: 中国轻工业出版社,1995 .
[23]中野准三(日). 木质素的化学. 高洁等译. 北京: 轻工业出版社,1988.
[24]朱梅等. 葡萄酒工艺学[M]. 北京:中国轻工业出版社,1986.
[25] DEMPTOS,2004 年资讯快递. 中文版第一期.
[26]崔宝欣. 无定形橡木陈酿白兰地的研究. 酿酒, 1997,(2):45～47.
[27]L Puech (France).Phenolic Compounds in Oak Wood Extracts used in the Ageing of Brandes,J sei Food Agric,42.
[28]L Puech .Characteristics of oak wood biochemical aspects of Amagnac aging Am J. Enol.Vitic, 1984,35 77～81.
[29]M.S.perez-Coello M.A.Gonzalez-Vinas E.Garcia-Romero M.D.Cabezudo &J.Sanz .Changes of chemical &sensory in white wine ferment with oak chips .International Journal of Science and Technology .2000 35.
[30]Nishimura K., Ohnishi M., Masahiro M., Kunimasa K., Ryuichi M. (1983). Reactions of wood components during maturation. In: Flavour of distilled beverages: origin and development, 241～255, Piggott, J. R. (Ed.), Ellis Horwood Limited, Chichester.
[31] Quesada Granados J., Villalón Mir M., García-Serrana L., Pólez Martínez M. C., 1996. Influence of aging factors on the furanic aldehyde contents of matured brandies: aging markers. J. Agr. Food Chem.,44, 1378～1381.
[32] Villalón Mir, Quesada Granados J., López Ga De La Serrana H., López Martinez M. C., 1992. High performance liquid chromatography determination of furanic compounds in commercial brandies and caramels. J. Liq. Chromat., 15, 513～524.
[33] Jeuring H. J., Kuppers J. E. M., 1980. High performance liquid chromatography of furfural and hydroxymethylfurfural in spirits and honey. J. Assoc. Off. Anal. Chem., 63, 1215～1218.
[34] Piggot J. R., Conner J. M , Peterson A., Clayne J., 1993. Effects on scotch whisky composition and flavour of maturation in oak casks with varying histories. Int. J. Food Sci. Tecn., 28, 303～318.
[35] Nishimura K., Matsuyama R., 1989. Maturation and maturation chemistry. In: The science and technology of whiskies, cap 8, 235-263, Piggott J. R., Sharp R., Duncan R. E. B. (Eds.), Longman Scientific & Technical, Essex.
[36] L Puech(France),Phenolic Compounds in Oak Wood Extracts used in the Ageing of Brandies,J sci Food Agric,1998,42,165～172.
[37] Puech J.-L., Goffinet B., 1986. Adjustment of nonlinear models for lignin and its degradation products during the aging of Armagnac. J. Food Sci., 52, 1280～1282, 1301.
[38] Puech J.-L., 1986. Extraction of phenolic compounds from oak wood in model solutions and evolution of aromatic aldehydes in wines aged in oak barrels. Am. J. Enol. Vit., 38, 236～238.
[39] Viriot C., Scalbert A., Lapierre C., Moutounet M., 1993. Ellagitannins and lignins in aging of spirits in oak barrels. J. Agr. Food Chem., 41, 1872～1879.
[40]Puech J.-L , Rabier P., Bories-Azeau J., Sarni F., Moutounet M., 1990. Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels. J. Assoc. Off. Anal. Chem., 73, 498～501.
[41] S.kalli,i.s.Arvanitoyannis,p.kefalas.a.Chromatogr.943(2002)123.
[42] Vivas N.Manual de Tonnelleri. EditionFeret,Bordeaux,1998.
[43] Puech J L.Phenolic Compounds in Oak Wood Ext Used in the Ageing of Brandy[J].J Sei Food A 1998,42:165～172.
[44] Recueil des methods internationalles danalyse des boissons spirituouses,des alcools et de la fraction aromaticquedae boisons.Paris,1994,199.
[2]王恭堂.《白兰地工艺学》. 北京:中国轻工业出版社.
[3]李记明,李华.橡木桶与葡萄酒陈酿. 食品与发酵工业, 1998,24(6)55～57.
[4]杨华峰. 橡木桶的选择、使用与维护. 中外葡萄与葡萄酒, 2001,(1 ).
[5]张军, 张葆春, 王晓军, 林剑译. 美国、法国及东欧橡木的概况. 橡木桶与葡萄酒陈酿, 1999.1.
[6]翟衡, 赵学伟, 苏荣存. 橡木桶质量及其对酒质的影响. 食品与发酵工业.
[7](法)E. 卑诺 著. 朱宝镛, 赵光鳌, 张继民, 刘吉泉译. 《葡萄酒科学与工艺》. 北京:中国轻工业出版社.
[8]王俊沪, 冯作山. 库尔勒香梨白兰地酿造工艺初步研究. 食品科学, 2004, 25(3);121～126.
[9]崔宝欣. 无定形橡木陈酿白兰地的机理研究. 烟台师范学院学报, 自然科学版 1997,913(3).
[10]橡木桶知识手册
[11]尹卓容. 橡木萃取物的生产. 食品工业, 1999,(4):27～30.
[12]王作仁, 李泽福. 橡木桶与葡萄酒成熟. 中外葡萄与葡萄酒, 2002,2.
[13] Wine Business Monthly 杂志. 2002, 9.
[14]崔宝欣, 郝宪孝, 李学慧, 王恭堂. 白兰地陈酿促进剂的研制. 食品与发酵工业, 1999, 25(3).
[15]尹卓容,白兰地酒中酚类物质的特性比例与酒的质量等级的关系. 酿酒科技, 1996, 77 (5):44～45.
[16]崔宝欣,白兰地陈酿质量指标的初步探讨. 食品与发酵工业, 1997.
[17]王恭堂,白兰地工艺学基础讲座. 山东食品发酵,1987, (1).
[18]王霞, 王恭堂. 橡木桶与橡木片.中外葡萄与葡萄酒,2001,(5):50～51 .
[19]彭军,盛慧,姜忠军,等. 白兰地中的香气成分. 中外葡萄与葡萄酒, 2005,(1): 46～47.
[20]张葆春. 我国白兰地发展现状. 中国葡萄酒信息网.
[21]王恭堂 .白兰地及其发展概论. 中外葡萄与葡萄酒, 2000, (3): 15～17.
[22]朱宝镛 . 《葡萄酒工业手册》. 北京: 中国轻工业出版社,1995 .
[23]中野准三(日). 木质素的化学. 高洁等译. 北京: 轻工业出版社,1988.
[24]朱梅等. 葡萄酒工艺学[M]. 北京:中国轻工业出版社,1986.
[25] DEMPTOS,2004 年资讯快递. 中文版第一期.
[26]崔宝欣. 无定形橡木陈酿白兰地的研究. 酿酒, 1997,(2):45～47.
[27]L Puech (France).Phenolic Compounds in Oak Wood Extracts used in the Ageing of Brandes,J sei Food Agric,42.
[28]L Puech .Characteristics of oak wood biochemical aspects of Amagnac aging Am J. Enol.Vitic, 1984,35 77～81.
[29]M.S.perez-Coello M.A.Gonzalez-Vinas E.Garcia-Romero M.D.Cabezudo &J.Sanz .Changes of chemical &sensory in white wine ferment with oak chips .International Journal of Science and Technology .2000 35.
[30]Nishimura K., Ohnishi M., Masahiro M., Kunimasa K., Ryuichi M. (1983). Reactions of wood components during maturation. In: Flavour of distilled beverages: origin and development, 241～255, Piggott, J. R. (Ed.), Ellis Horwood Limited, Chichester.
[31] Quesada Granados J., Villalón Mir M., García-Serrana L., Pólez Martínez M. C., 1996. Influence of aging factors on the furanic aldehyde contents of matured brandies: aging markers. J. Agr. Food Chem.,44, 1378～1381.
[32] Villalón Mir, Quesada Granados J., López Ga De La Serrana H., López Martinez M. C., 1992. High performance liquid chromatography determination of furanic compounds in commercial brandies and caramels. J. Liq. Chromat., 15, 513～524.
[33] Jeuring H. J., Kuppers J. E. M., 1980. High performance liquid chromatography of furfural and hydroxymethylfurfural in spirits and honey. J. Assoc. Off. Anal. Chem., 63, 1215～1218.
[34] Piggot J. R., Conner J. M , Peterson A., Clayne J., 1993. Effects on scotch whisky composition and flavour of maturation in oak casks with varying histories. Int. J. Food Sci. Tecn., 28, 303～318.
[35] Nishimura K., Matsuyama R., 1989. Maturation and maturation chemistry. In: The science and technology of whiskies, cap 8, 235-263, Piggott J. R., Sharp R., Duncan R. E. B. (Eds.), Longman Scientific & Technical, Essex.
[36] L Puech(France),Phenolic Compounds in Oak Wood Extracts used in the Ageing of Brandies,J sci Food Agric,1998,42,165～172.
[37] Puech J.-L., Goffinet B., 1986. Adjustment of nonlinear models for lignin and its degradation products during the aging of Armagnac. J. Food Sci., 52, 1280～1282, 1301.
[38] Puech J.-L., 1986. Extraction of phenolic compounds from oak wood in model solutions and evolution of aromatic aldehydes in wines aged in oak barrels. Am. J. Enol. Vit., 38, 236～238.
[39] Viriot C., Scalbert A., Lapierre C., Moutounet M., 1993. Ellagitannins and lignins in aging of spirits in oak barrels. J. Agr. Food Chem., 41, 1872～1879.
[40]Puech J.-L , Rabier P., Bories-Azeau J., Sarni F., Moutounet M., 1990. Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels. J. Assoc. Off. Anal. Chem., 73, 498～501.
[41] S.kalli,i.s.Arvanitoyannis,p.kefalas.a.Chromatogr.943(2002)123.
[42] Vivas N.Manual de Tonnelleri. EditionFeret,Bordeaux,1998.
[43] Puech J L.Phenolic Compounds in Oak Wood Ext Used in the Ageing of Brandy[J].J Sei Food A 1998,42:165～172.
[44] Recueil des methods internationalles danalyse des boissons spirituouses,des alcools et de la fraction aromaticquedae boisons.Paris,1994,199.