摘要
研究了电场作用于5 L和2 L法国中度烘烤的橡木桶强化白兰地陈酿过程中单宁物质的变化规律。结果显示,缩合单宁以及总单宁随陈酿时间延长都呈现递增的趋势,电场处理样的含量明显高于同容积木桶的自然陈酿样。在5 L橡木桶中,电场处理样的总单宁及缩合单宁含量分别比自然陈酿样在6个月时高31.6%及68.2%,在2 L橡木桶中则分别提高了43.3%和60.3%。研究表明,电场作用可促进白兰地对橡木中单宁物质的提取。
The effects of electric field(EF) treatment on tannins in brandy stored in moderate-roasted 5 L and 2 L French oak barrels were investigated. The results showed that, the tannins and condensed tannins increased with aging time, and their content in brandy treated by EF was significantly higher than that in brandy by natural aging. For example, in 5 L oak barrels, the tannins and condensed tannins in brandy treated by EF increased by 31.6 % and 68.2 % respectively than brandy by natural aging at the 6 th month,while they increased by 43.3 % and 60.3 % respectively in 2 L oak barrels. It was demonstrated that EF treatment played a positive role in accelerating the extraction of tannins from oak barrels.
引文
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