葡萄酒人工催陈技术研究进展  

Research Progress of Artificial Ageing Technologies of Wine

作　　者：战吉宬[1,2] 马婷婷[3] 黄卫东[1,2] 孙翔宇[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市葡萄科学与酿酒技术重点实验室,北京100083 [3]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《农业机械学报》2016年第3期186-199,共14页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划项目(2012BAD31B07-01)

摘　　要：陈酿是高品质葡萄酒生产的重要环节。在传统的酿造工艺中,橡木桶陈酿是葡萄酒催陈熟化的主要方式,也称为自然陈酿。橡木桶对葡萄酒的香气、颜色、稳定性和澄清度都有非常重要的作用,然而,自然陈酿所需周期长,成本高,严重影响并制约了企业的生产能力和经济效应。因此,在稳步提高并保证葡萄酒品质的前提下,采用人工催陈技术来缩短葡萄酒的陈酿时间、改善葡萄酒品质、降低生产成本成为近些年的研究热点。本文综述了国内外现有的葡萄酒人工催陈技术,如微氧催陈、橡木制品催陈、超高压催陈、电磁场催陈、辐射催陈等,分析了每种技术在葡萄酒陈化过程中对酒品质的影响,比较了不同催陈技术的优缺点并对未来葡萄酒人工催陈技术的前景做了探讨分析。Wine ageing is an important process to produce high-quality wines. Traditionally,wines are aged in oak barrel ageing systems. Oak barrel has important roles on the aroma component,color,stability and clarification of wines,however,due to several disadvantages of barrel ageing technology,including the high cost of oak barrel,the long ageing time required and the large space taken up by barrels,which seriously affect and restrict the production capacity and economic benefit of the enterprise.Therefore,on the premise of guarantee the quality of wine,using the artificial ageing technology to shorten the aging time,improve wine quality and reduce production costs become a hot area of research in recent years. This paper reviews recent developments of the artificial ageing technologies of wine,such as treating the wine with micro-oxygenation,oak products,high hydrostatic pressure,magnetic field,irradiation,etc. The impacts of each technology on wine quality during ageing were analyzed,and comparisons among these artificial ageing technologies were made. Furthermore,several strategies to produce high-quality wines in a short ageing period were also proposed.

关 键 词：葡萄酒 陈酿 人工催陈 

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