介质阻挡等离子体对干红葡萄酒催陈工艺研究  

Aging Process of Dry Red Wine by Dielectric Barrier Plasma

作　　者：张之烁 李相阳 马挺军[1] ZHANG Zhi-shuo;LI Xiang-yang;MA Ting-jun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206

出　　处：《江苏调味副食品》2024年第2期24-30,共7页Jiangsu Condiment and Subsidiary Food

基　　金：北京市景观休闲农业创新团队(BAIC09-2023)。

摘　　要：采用介质阻挡等离子体处理干红葡萄酒,以感官评定为指标,通过单因素实验及Box-Behnken响应面试验优化处理工艺,测定葡萄酒的化学酒龄,并采用电子鼻、电子舌对葡萄酒风味进行检测。采用等离子体处理葡萄酒的最佳工艺条件为处理时间17 s、处理功率180 W、处理2次,此时葡萄酒感官评定分数最高。等离子体处理可以催陈葡萄酒,缩短葡萄酒陈酿时间,改善葡萄酒风味,提高生产效率。In order to obtain the best process parameters of sensory evaluation after dielectric barrier plasma treatment of dry red wine,this study used dielectric barrier plasma treatment of dry red wine,sensory evaluation as the index,through single factor test and Box-Behnken response surface test to optimize the treatment process,and the chemical wine age was determined,and electronic nose and electronic tongue were used to detect its flavor.The optimum conditions of plasma treatment are as follows:the treatment time of 17 s,the treatment power of 180 W,and the treatment times of 2 times.At this time,the sensory evaluation score of the wine is the highest.Plasma treatment can accelerate wine aging,shorten wine aging time,improve wine flavor and increase production efficiency.

关 键 词：介质阻挡等离子体 干红葡萄酒 工艺优化 风味 

分 类 号：TS262.6[轻工技术与工程—发酵工程]