蓝靛果酒橡木桶陈酿工艺研究  

Study on aging process of indigo wine with oak barrel

作　　者：宗绪岩[1,2,3] 熊俐 白彬阳[1] 杨金山 李丽 ZONG Xuyan;XIONG Li;BAI Binyang;YANG Jinshan;LI Li(College of Bioengineering,Sichuan University of Science ＆ Engineering,Yibin Sichuan 644000;Liquor Making Biotechnology ＆Application Key Lab of Sichuan Province,Yibin Sichuan 644000;SolidState Brewing of Academician Expert Workstation of Sichuan Province,Yibin Sichuan 644000)

机构地区：[1]四川理工学院生物工程学院,四川宜宾644000 [2]酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [3]固态酿造关键技术研究四川省院士(专家)工作站,四川宜宾644000

出　　处：《宁夏师范学院学报》2018年第10期56-61,共6页Journal of Ningxia Normal University

基　　金：固态酿造关键技术研究四川省院士(专家)工作站开放基金项目(GY2016-04);泸州老窖科研奖学金项目(15ljzk05);四川理工学院研究生创新基金立项项目(Y2016005)

摘　　要：为研究蓝靛果酒的陈酿工艺,使用橡木桶对实验室制备的蓝靛果酒进行贮藏试验.分别测定了陈酿过程中样品的溶解氧、电导率、游离二氧化硫、高级醇等物质的含量,并对比了贮藏前后蓝靛果酒的感官评价得分.结果显示:随着贮藏时间的延长,电导率呈现上升趋势;而溶解氧、游离二氧化硫、高级醇等物质均呈现下降趋势;经过橡木桶陈酿后的蓝靛果酒其感官得分明显提高.初步认为该变化与溶解氧含量及变化、橡木桶结构和成分有关.In order to study the aging process of the Indigo wine, storage experiments of the Indigo wine made in laboratoryare conducted. Contents of dissolved oxygen, electrical conductivity, free sulfur dioxide and higher alcohols in the aging process aremeasured. Sensory evaluation scores of the Indigo wine before and after storage are compared. Results show that with the prolongation of storage time, electrical conductivity exhibits an upward trend, while the dissolved oxygen, free sulfur dioxide, and higher alcohols all decrease. Sensory scores of the Indigo wine after aging in oak barrels are significantly higher. It is believed that the improvement is related to the content and variation of the dissolved oxygen, structure and composition of oak barrels.

关 键 词：蓝靛果酒 橡木桶 溶解氧 感官评价 

分 类 号：TS261.4[轻工技术与工程—发酵工程]