|Table of Contents|

Influence of Oak Chips on Quality of Aging Grape Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年07
Page:
143-146
Research Field:
Publishing date:

Info

Title:
Influence of Oak Chips on Quality of Aging Grape Wine
Author(s):
MA HaijunQIN MengxingZHU JuanjuanZHAO YueSONG FengCHEN Qiulin
(College of Biological Sciences and Engineering,Beifang University of Nationalities,Yinchuan,Ningxia 750021)
Keywords:
oak chips‘Cabernet Sauvignon’grapewinetotal phenoltannin
PACS:
-
DOI:
10.11937/bfyy.201707030
Abstract:
Dry red wine made by ‘Cabernet Sauvignon’ grape planted at the eastern foot of Ningxia Helan Mountain was used as the experimental material.After adding light roasted oak chips(1,2,3,4,5 g?L-1)and aging for 6 months,the influence of oak chips on the quality of aging grape wine was studied.The results showed that the total acid content,pH and hue of the wine had light change,but the residual sugar,total phenol,tannin content and chroma of the wine had larger change.Analyzed with comprehensive indicators,the grape wine adding 4 g?L-1 light roasted oak chips had the best quality.

References:

 

[1]王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,2004.

[2]陈霞,李敏,张波,等.扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响[J].食品科学,2016,37(20):126-133.

[3]张将,赵新节,李蕊蕊,等.低温浸渍时间对赤霞珠干红葡萄酒品质的影响[J].酿酒科技,2015(7):34-37.

[4]史铭儡,刘春生,段文佳,等.橡木桶在高档陈酿型干红葡萄酒生产中的优化应用[J].酿酒科技,2012(5):83-84.

[5]移兰丽,余元善,杜昌陈,等.橡木桶陈酿处理对沙田柚蒸馏酒挥发性风味成分的影响[J].食品工业科技,2016,37(6):83-84.

[6]卜潇,程静,刘树文.橡木及橡木制品在葡萄酒酿造中的应用[J].酿酒科技,2015(10):84-88.

[7]战吉宬,马婷婷,黄卫东,等.葡萄酒人工催陈技术研究进展[J].农业机械学报,201647(3):186-199.

[8]周晓芳,高畅,王学锋.橡木片与超声波催陈干红葡萄酒的研究[J].中国酿造,2010(8):83-87.

[9]李聪,霍兴荣,郑先哲,.微波催陈条件对干红葡萄酒颜色和pH 的影响[J].东北农业大学学报,2010,41(1):124-129.

[10]陈萍,刘一健,王颉.催陈处理对干红葡萄酒的影响香气成分含量的影响[J].食品工业科技,201132(5):145-148.

[11]韩国民,代玲敏,李华.微氧处理在干红葡萄酒陈酿中的应用研究进展[J].食品工业科技,2011,37(24):380-385.

[12]张军翔,李永山,郝笑云.微氧技术在葡萄酒酿造中的应用[J].食品与机械,2011,27(6):12-14.

[13]李春光,赵新节,孙玉霞.橡木制品对干红葡萄酒中橡木香气成分的影响研究[J].酿酒科技,2014(9):17-19.

[14]田文,聂聪,门颖.橡木片处理对红葡萄酒关键橡木香气的影响[J].食品工业,2015,36(12):204-207.

[15]李兰晓,李记明,徐岩,等.不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响[J].食品科学,2015,36(6):192-197.

[16]王花俊,彭雪萍,张文叶,.橡木粉粒度对超高压浸泡时葡萄酒香气的影响[J].中国酿造,2011(4):130-133.

Memo

Memo:
-
Last Update: 2017-04-19