橡木桶微氧陈酿技术对葡萄酒品质的影响
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摘要
采用橡木桶微氧陈酿技术对葡萄酒进行快速陈酿,比较其与传统橡木桶陈酿对葡萄酒高级醇含量、总酚含量及电化学参数的影响。结果显示,橡木桶微氧陈酿与传统橡木桶陈酿相比,能显著降低葡萄酒中高级醇含量。同时,橡木桶微氧陈酿葡萄酒中总酚含量下降明显,且色度值、氧化还原电势和电导率显著增加,色调值小幅增加。表明微氧陈酿能有效加速葡萄酒中的熟化反应,促进酚类物质的氧化聚合反应。橡木桶微氧陈酿技术在快速熟化葡萄酒的应用前景非常广阔。
The wine was rapidly aged using oak barrel micro-oxygen aging technology. In addition, the effects of this technology and traditional oak barrel aging technology on the higher alcohol content, total phenol content and electrochemical parameters of the wine were compared. The results showed that the oak barrel micro-oxygen aging could significantly reduce the higher alcohol content of the wine compared to the traditional oak barrel aging. At the same time, the total phenolic content in the oak micro-oxidation aged wine decreased significantly, the redox potential, chromaticity and electrical conductivity increased significantly, and the tone value rose slightly, which indicated that micro-oxygen aging could effectively accelerate the ripening reaction in wine and promote the oxidative polymerization of phenolic substances. The application of oak microaging technology in the rapid ripening of wine was very promising.
The wine was rapidly aged using oak barrel micro-oxygen aging technology. In addition, the effects of this technology and traditional oak barrel aging technology on the higher alcohol content, total phenol content and electrochemical parameters of the wine were compared. The results showed that the oak barrel micro-oxygen aging could significantly reduce the higher alcohol content of the wine compared to the traditional oak barrel aging. At the same time, the total phenolic content in the oak micro-oxidation aged wine decreased significantly, the redox potential, chromaticity and electrical conductivity increased significantly, and the tone value rose slightly, which indicated that micro-oxygen aging could effectively accelerate the ripening reaction in wine and promote the oxidative polymerization of phenolic substances. The application of oak microaging technology in the rapid ripening of wine was very promising.
引文
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[15]杨星,曾新安.不同年份干红葡萄酒电化学参数变化分析[J].酿酒科技,2011(5):32-35.
[2]郭永亮,SILVANO A.现代葡萄酒陈酿工艺探讨[J].中外葡萄与葡萄酒,2012(6):51-56.
[3]李记明,李华.橡木桶与葡萄酒陈酿[J].食品与发酵工业,1998(6):55-57.
[4]陈大为,都振江,栾红蕾,等.现代葡萄酒陈酿和勾兑工艺的实践探索[J].中外葡萄与葡萄酒,2010(11):55-59.
[5]郭永亮,周淑珍.橡木制品在葡萄酒陈酿中的应用[J].中外葡萄与葡萄酒,2009(6):54-57.
[6]焦红茹,谢春梅,白稳红.宁夏青铜峡产区美乐干红葡萄酒橡木桶陈酿的研究[J].中国酿造,2018(2).
[7]夏广丽,刘春生,史铭儡,等.微氧处理技术在葡萄酒陈酿中的应用[J].中外葡萄与葡萄酒,2006(3):16-18.
[8]康文怀.微氧技术作用机理及其在干红葡萄酒工业化生产中的应用研究[D].咸阳:西北农林科技大学,2006.
[9]康文怀,李华,杨雪峰,等.微氧技术在葡萄酒陈酿中的应用[J].食品与发酵工业,2006,32(5):77-81.
[10]韩国民,代玲敏,李华.微氧处理在干红葡萄酒陈酿中的应用研究进展[J].食品工业科技,2016,37(24):380-385.
[11]高畅,李华,高树贤,等.葡萄酒微氧熟化装置研究可行性分析[J].中外葡萄与葡萄酒,2003(6):53-54.
[12]WILDENRADT H L,SINGLETON V L.production of aldehydes as a result of oxidation of poly phenolic compounds and its relation to wine aging[J].American Journal of Enology&Viticulture,1974,25:119-126.
[13]EDWARDS T L,SINGLETON V L,BOULTON R.Formation of ethyl esters of tartaric acid during wine aging:Chemical and sensory effects[J].American Journal of Enology&Viticulture,1985,36(2):118-124.
[14]李坚,曾新安,郭时印,等.赤霞珠葡萄酒氧化程度分级方法的建立[J].食品工业,2017,38(9):11-15.
[15]杨星,曾新安.不同年份干红葡萄酒电化学参数变化分析[J].酿酒科技,2011(5):32-35.