催陈处理对干红葡萄酒香气成分含量的影响  

Effect of aging treatment on aromatic components of red wine

作　　者：陈萍[1] 刘一健[2] 王颉[2] 

机构地区：[1]保定学院生化系,河北保定071000 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《食品工业科技》2011年第5期145-148,共4页Science and Technology of Food Industry

基　　金：保定市农产品加工贮藏产业技术中心建设项目(06N02-1)

摘　　要：以中国长城葡萄酒有限公司提供的干红葡萄酒为实验材料,采用超声波处理、臭氧处理、橡木保温处理等方法对葡萄酒进行人工催陈实验,研究了葡萄酒人工催陈过程中乙酸乙酯、乳酸乙酯、正丙醇、异丁醇和异戊醇含量的变化规律。实验结果表明,葡萄酒经超声波催陈18min时,乙酸乙酯和乳酸乙酯含量显著高于对照(p<0.05),正丙醇、异丁醇和异戊醇含量显著低于对照(p<0.05);在臭氧产量为200mg/h时处理葡萄酒18min,乙酸乙酯、乳酸乙酯含量显著高于对照(p<0.05),正丙醇、异丁醇、异戊醇含量显著低于对照(p<0.05);当采用橡木片催陈时,在500mL葡萄酒中加入烘烤过的橡木片50g,在50℃条件下恒温保藏4d,有利于提高葡萄酒中乙酸乙酯和乳酸乙酯含量,降低正丙醇、异丁醇和异戊醇含量。The dry red wine of China Great Wall Wine Co.,Ltd.was used as the test material and the changes of contents of ethyl acetate,lactic acid ethyl,n-propanol,isobutyl alcohol and isoamyl alcohol in the wine were studied during artificial aging process using methods of ultrasonic treatment,ozone treatment and oak treatment.The results indicated that after the wine was treated by the ultrasonic for 18min,the contents of ethyl acetate and ethyl lactate were significantly higher than the control（p0.05）,however,the contents of n-propanol,isobutyl alcohol and isoamyl alcohol were significantly lower than that of the control（p0.05）.When the wine was treated by the 200mg/h of ozone for 18min,the contents of ethyl acetate and ethyl lactate were significantly higher than the control（p0.05）,however,the contents of n-propanol,isobutyl alcohol and isoamyl alcohol was significantly lower than the control（p0.05）.When 50g roasted oak chips were added into 500mL wine at 50℃ for 4 days,the treatment was found to be propitious to improve the contents of ethyl acetate and ethyl lactate and lower the contents of n-propanol,isobutyl alcohol and isoamyl alcohol.

关 键 词：葡萄酒 陈酿 芳香物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]