添加中国橡木片陈酿对赤霞珠葡萄酒理化性质的影响  

Effects of Adding Chinese Oak Aging on the Physicochemical Properties of Cabernet Sauvignon Wine

作　　者：李爱霞[1] Li Aixia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《农产品加工》2018年第12期60-62,共3页Farm Products Processing

摘　　要：以赤霞珠葡萄为原料酿造葡萄酒,酒精发酵结束分4组酒样,1组做空白对照,另外3组分别添加4 g/L不同烘烤程度(轻度、中度、重度烘烤)的中国橡木片进行陈酿。陈酿期间每隔15 d取样测定酒样的pH值、总酚含量、单宁含量、色度、色调等指标,以此分析不同烘烤程度中国橡木片对赤霞珠干红葡萄酒理化品质的影响。结果表明,在赤霞珠酒样中浸泡不同烘烤程度的中国橡木片,30～60 d可最大程度增加酒样总酚含量、单宁含量,降低酒样pH值,其增加量和降低量与橡木片烘烤程度无关,但烘烤度越轻,所需时间越长。添加橡木片可降低酒样的色度和色调。In order to analyse the effects on different roasting degrees of Chinese oak on physicochemical properties of wine,Cabernet Sauvignon grapes were used as raw materials to make wine.After alcohol fermentation,the wine sample was divided into4groups.3of them were added4g/L Chinese oak chips with different roasting degrees(mild,moderate,heavy roasting),1was used as control without adding oak chips.During the aging period,samples were taken every15d to determine the pH,chroma,hue value,total phenol and tannin.The results showed that the total phenolic content and tannin content of wine samples were increased and the pH value were decreased after adding Chinese oak chips with different roasting degrees for30~60d.The lighter the roasting of the oak chips,the longer time takes.The chromaticity values and tonal values of wine samples were also decreased.

关 键 词：烘烤程度 中国橡木片 葡萄酒理化性质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]