不同烘烤程度的法国橡木片对赤霞珠葡萄酒理化性质的影响  

Effects of French Oak of Different Roasting Degree on the Physiochemical 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：《酿酒科技》2019年第3期33-37,共5页Liquor-Making Science & Technology

摘　　要：本试验取4份同量的酒精发酵后的赤霞珠葡萄酒样,3组分别添加4 g/L不同烘烤程度(轻度、中度、重度烘烤)的法国橡木片,1组不加橡木片做对照。4℃条件下进行陈酿。陈酿期间每隔15 d取样测定酒样的单宁含量、总酚含量、p H值、色度和色调,旨在分析不同烘烤程度橡木片对葡萄酒理化性质的影响。试验结果表明,加入橡木片45 d,可增加酒样的单宁含量、总酚含量,加入轻度烘烤程度的橡木片酒样中单宁含量略高于中度和重度烘烤橡木片酒样,总酚含量差异不显著。加入橡木片15 d,可降低酒样的pH值,轻度、中度处理组酒样p H值比重度处理组低。陈酿期间,添加不同烘烤程度橡木片对酒样的色度值和色调值无影响。In the experiment,four groups of Cabernet Sauvignon wine samples of the same amount were prepared,4 g/L French oak chips of different roasting degree(mild,moderate and heavy roasting)were added in three wine sample groups respectively,and one sample group was used as the contrast group,then all groups underwent aging at 4℃.During the aging period,the physiochemical indexes of wine samples were measured every 15 d including pH,wine color,total phenols content and tannin content.The experimental results showed that,adding oak chips for 45 d could increase tannin content and total phenol content in wine samples;tannin content in wine samples with the addition of mild roasting oak chips was slightly higher than that with the addition of moderate/heavy roasting oak chips;the difference in phenol content was not significant;pH value in wine samples decreased 15 d after the addition of roasting oak chips,and pH value in wine samples with the addition of mild/moderate roasting oak chips decreased more than that with the addition of heavy roasting oak chips;the addition of roasting oak chips had no effect on wine color.

关 键 词：烘烤程度 法国橡木片 葡萄酒理化性质 

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