不同年份干红葡萄酒电化学参数变化分析  

Analysis of the Change of Electrochemistry Parameters of Dry Red Wine of Different Vintage

作　　者：杨星[1] 曾新安[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《酿酒科技》2011年第5期32-35,共4页Liquor-Making Science & Technology

基　　金：广东省自然科学基金(9151008901000159);广州市科技攻关项目(09A32080517)资助

摘　　要：分析研究我国云南产区玫瑰蜜葡萄品种酿造的干红葡萄酒在不同年份中基本电化学参数即溶解氧(DO值)、pH、氧化还原电位(ORP值)、电导率的变化规律。结果表明,陈酿前期各参数变化较明显,而后都朝着平缓的趋势变化;依据公式RH=ORP/28.5+2pH得到的数据显示,氧化程度值(RH)在陈酿前2年变化幅度很大,而后都在14.480左右变化,浮动范围很小。The change rules of basic electrochemistry parameters of dry red wine of different vintage （made from rose honey grapevine in Yun＇ nan） including DO （dissolved oxygen）, pH, ORP（Oxidation-Reduction Potential） and conductivity were investigated. The results showed that the change of each parameter was obvious in the earlier aging period and such change was gentle in late aging period. The data calculated according to the formula RH=ORP/28.5＋2pH revealed that the change of RH fluctuated greatly in the previous two years in aging period and maintained at about 14.480 later.

关 键 词：干红葡萄酒 年份 电化学参数 氧化程度(RH) 

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]