橡木桶陈酿工艺对干红葡萄酒质量风格的影响  

Influence of Oak Barrel Aging on the Quality and Style of Dry Red Wine

作　　者：许引虎[1] 冯晓辉 陈少峰[1] 薛刚 李辉 郑国斌[1,4] 李志军 熊丽娇[3] XU Yinhu;FENG Xiaohui;CHEN Shaofeng;XUE Gang;LI Hui;ZHENG Guobin;LI Zhijun;XIONG Lijiao(Angel Yeast Co.Ltd.,Yichang,Hubei 443003;Zixuan Winery Co.Ltd.,Jiayuguan,Gansu 735100;Central People’s Hospital of Yichang City,Yichang,Hubei 443003;Hubei Key Laboratory of Yeast Function,Yichang,Hubei 443003,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]甘肃紫轩酒业有限公司,甘肃嘉峪关735100 [3]湖北省宜昌市中心人民医院,湖北宜昌443003 [4]湖北省酵母功能重点实验室,湖北宜昌443003

出　　处：《酿酒科技》2021年第2期40-43,共4页Liquor-Making Science & Technology

摘　　要：橡木桶陈酿工艺对干红葡萄酒质量的影响是一个复杂的生物化学过程,主要表现在3个方面:橡木桶的通透性可以保证葡萄酒的控制性氧化;橡木桶可给予葡萄酒很多特有的香气物质,使香气变的更加馥郁和丰富;通过影响葡萄酒中的胶体物质而影响葡萄酒的稳定性和口感。但同时,在橡木桶陈酿过程中也会给葡萄酒带来一些不愉快的味道。本文总结了橡木桶对干红葡萄酒质量的影响,提出了一些质量优化的方法,还对一些橡木桶陈酿新技术进行了探讨。The influence of oak barrel aging on the quality of dry red wine is a complex biochemical process,which is mainly manifested in three aspects:the permeability of oak barrel can ensure the controlled oxidation of wine;the oak barrel can give the wine a lot of unique aroma substances,making the wine aroma richer and more fragrant;the oak barrel affects the stability and taste of the wine by affecting the colloidal substances in the wine.At the same time,the oak barrel storage process will also bring some unpleasant flavor to the wine.This paper summarized the influence of oak barrel on the quality of dry red wine,put forward some methods of quality optimization,and discussed some new techniques of oak barrel aging.

关 键 词：红葡萄酒 橡木桶 陈酿工艺 质量风格 

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]