葡萄酒的微氧化  

Micro-oxygenation of Wines

作　　者：王树庆[1] 李保国 姜薇薇[1] 范维江[1] 李永正 WANG Shuqing;LI Baoguo;JIANG Weiwei;FAN Weijiang;LI Yongzheng(Shandang Institute of Commerce and Technology,Jinan 250103,China;Shandong Wine Research Institute,Jinan 250103,China;Yantai Tongxin liquor industry Co.,Ltd,Yantai 264000,China)

机构地区：[1]山东商业职业技术学院,山东济南250103 [2]山东葡萄酒研究院,山东济南250103 [3]烟台同心酒业有限公司,山东烟台264000

出　　处：《酿酒》2018年第4期112-114,共3页Liquor Making

基　　金：山东省重点研发计划;项目编号:2017GS F221007

摘　　要：微氧化作为改善红葡萄酒质量的一项重要技术措施,可以代替传统的橡木老熟方法,降低葡萄酒的生产成本。在微氧化过程中,葡萄酒中发生一系列化学反应,如酚类化合物通过聚合反应产生一些酚类聚合物,这些酚类聚合物加强了葡萄酒的色泽稳定性,同时改善了葡萄酒的口感。微氧化也可去除葡萄酒的一些生疏味、还原香气。对加强葡萄酒微氧化过程的参数控制进行了阐述。As an important technical measure to improve the quality of red wine, micro-oxygenation can replace the traditional oak aging method, and for less of the long-term cost associated with oak barrels of wine. During the period, a series of chemical reactions take place in wine, For example, wine phenols react to form polymeric species that enhance colour stability and palate structure of wine.Micro-oxygenation can also diminishes some green and reductive aroma of wine. In addition, the paper was also discussed the parameter control of enhancing the micro-oxygenation of wine.

关 键 词：葡萄酒 微氧化 酚类 花青素 单宁 聚合 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]