橡木桶陈酿过程中葡萄酒有机酸的变化  

Change of organic acids of wine during aging in oak drums

作　　者：张会宁[1] 刘延琳[1] 胡立志 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]山西戎子酒庄有限公司,山西乡宁042100

出　　处：《中国酿造》2014年第1期60-63,共4页China Brewing

摘　　要：利用高效液相色谱检测山西省乡宁县戎子酒庄地下酒窖葡萄酒中的有机酸,并分析葡萄酒在橡木桶陈酿过程中有机酸的变化.结果表明：在陈酿过程中,赤霞珠葡萄酒中有机酸总量逐渐下降并趋于稳定,1号葡萄酒有机酸含量下降了14％～16％、2号葡萄酒有机酸含量下降了12％～13％,其中乳酸、乙酸和柠檬酸含量基本不变,酒石酸含量变化最大.通过显著性分析可知,有机酸（主要是酒石酸）在陈酿前99d在不同桶、不同时间之间存在显著性差异,陈酿时间延长,显著性差异越不明显.Organic acid of grape wine in xiangning, Shanxi province chateau Rongzi wine cellar was detected by HPLC, and the organic acid change during aging in oak drums was analyzed. Results showed that during the process of aging, the total organic acid content in the cabernet sanvignon wine decreased gradually and tend to be stable. The organic acid content in No.1 grape wine decreased 14%-16%, and the content in No.2 grape wine decreased 12%-13%. The lactic acid, acetic acid and citric acid basically remain unchanged, but the tartaric acid content changed the largest. Through significant analysis, result showed that there was significant difference in organic acid （mainly tartaric acid） 99 days before aging in different barrels and different time. With the aging time extending, the significant difference become less obvious.

关 键 词：葡萄酒 橡木桶 陈酿 有机酸 高效液相色谱 

分 类 号：TS262.6[轻工技术与工程—发酵工程]