葡萄酒陈酿过程中溶解氧变化研究  

Study on the changes of dissolved oxygen in wine aging process

作　　者：李永山[1] 张军翔[1] 郝笑云[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品与机械》2011年第6期64-66,共3页Food and Machinery

基　　金：宁夏自治区科攻关项目

摘　　要：利用溶解氧测定仪测定不同温度下和陈酿过程中葡萄酒的溶解氧,总结葡萄酒中溶解氧随温度升高而降低的规律;对葡萄酒中的溶解氧在陈酿过程中的降低变化进行了进一步的研究。结果表明,葡萄酒在陈酿过程中其溶解氧起始浓度较高,但是其降低速率很快,并且两周后趋于0;根据化学反应动力学,提出一个葡萄酒中的氧与酚类物质的反应模型,并对此模型进行拟合验证。模型DO=f(T).DO0.eKom.t能够反映出葡萄酒陈酿过程中溶解氧随时间的变化规律。The dissolved oxygen（DO） in different temperature was matured by a meter and we found that the oxygen dissolved in wine was reduced with the temperature rising.We have a further study of DO while wine maturing.The DO is in a high level at the beginning of aging,but decreased quickly and after two weeks to 0.According to the chemical reaction kinetics,present a wine in oxygen and phenol reaction model,and the model was validated.The model DO=f（T）·DO0·eKom·t can express the changes in wine.

关 键 词：葡萄酒 溶解氧 模型 

分 类 号：TS262.6[轻工技术与工程—发酵工程]