橡木桶陈酿过程葡萄酒溶解氧的变化  

Changes of Dissolved Oxygen in Grape Wine in Oak Barrel during Aging Process

作　　者：曾新安[1] 岳强[1] 肖利民[2] 

机构地区：[1]华南理工大学,广东广州510640 [2]长沙理工大学,湖南长沙410000

出　　处：《酿酒科技》2005年第11期73-74,共2页Liquor-Making Science & Technology

摘　　要：研究干红葡萄酒在橡木桶中陈酿过程中溶解氧的变化。结果表明,新鲜酒入桶后,酒中的溶解氧逐渐减少,3个月后达到稳定值;在橡木桶中,距液面深度不同的葡萄酒中的溶解氧含量不同,愈深含量愈低,但溶解氧的变化趋势一致;在桶贮的初始3个月内,不同板材制作的橡木桶中酒的溶解氧含量有差异,3个月后趋于一致。The changes of dissolved oxygen in grape wine in oak barrel during aging process were studied. The results suggested that the dissolved oxygen in fresh grape wine gradually decreased after wine-fiLling into the barrel and its content in wine reached a steady level three months later, the dissolved oxygen content in wine varied with the liquid depth （the deeper point in the barrel, the less of the dissolved oxygen content, however, the change trend were the same）, and for the barrels made of different wood materials, there was difference in the dissolved oxygen content in the initial three months during wine storage and such difference disappeared three months later. （Tran. by YUE Yang）

关 键 词：葡萄酒 橡木桶 陈酿 溶解氧 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]