MA Haijun,QIN Mengxing,ZHU Juanjuan,et al.Influence of Oak Chips on Quality of Aging Grape Wine[J].Northern Horticulture,2017,41(07):143-146.[doi:10.11937/bfyy.201707030]
橡木片对葡萄酒陈酿品质的影响
- Title:
- Influence of Oak Chips on Quality of Aging Grape Wine
- Keywords:
- oak chips; ‘Cabernet Sauvignon’grape; wine; total phenol; tannin
- 文献标志码:
- A
- 摘要:
- 以宁夏贺兰山东麓栽培的“赤霞珠”干红葡萄酒为试材，添加不同量（1、2、3、4、5 g?L-1）轻度烘烤橡木片，陈酿6个月后，测定了葡萄酒品质，为研究橡木片对葡萄酒陈酿质量的影响奠定基础。结果表明：添加橡木片后，葡萄酒总酸含量、pH和色调变化较小，但酒体残糖、总酚、单宁含量和色度变化较大。综合各项指标分析，以添加4 g?L-1轻度烘烤橡木片的葡萄酒质量最好。
- 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.
参考文献/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，2016，47(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,等.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，2011，32(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,等.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.
相似文献/References:
[1]高彩琴,范永,代红军,等.水杨酸对“赤霞珠”葡萄中白藜芦醇诱导合成的影响[J].北方园艺,2014,38(06):20.
GAO Cai-qin,FAN Yong,DAI Hong-jun,et al.Effect of SA on the Accumulation of Resveratrol in Carbernet-Sauvignon Grape[J].Northern Horticulture,2014,38(07):20.
[2]刘品何,刘 胜,秦伟帅,等.疏果方式对“赤霞珠”葡萄挥发性物质的影响[J].北方园艺,2014,38(09):27.
LIU Pin-he,LIU Sheng,QIN Wei-shuai,et al.Effect of Different Thinning Treatments on Volatile Compounds in ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2014,38(07):27.
[3]孙庆扬,韩宁,孙玉霞,等.疏粒处理对“赤霞珠”葡萄果实含糖量及相关代谢酶活性的影响[J].北方园艺,2015,39(09):18.[doi:10.11937/bfyy.201509005]
SUN Qing-yang,HAN Ning,SUN Yu-xia,et al.Effect of Berry-thinning on Sugar Content and Relative Enzyme Activities During Berry Ripening in ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2015,39(07):18.[doi:10.11937/bfyy.201509005]
[4]冯文华,代红军.“赤霞珠”葡萄组培快繁体系研究[J].北方园艺,2016,40(13):104.[doi:10.11937/bfyy.201613027]
FENG Wenhua,DAI Hongjun.Study on Tissue Culture and Rapid Propagation System of ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2016,40(07):104.[doi:10.11937/bfyy.201613027]
[5]柳巧禛,秦晨亮,代红军.24-表油菜素内酯对“赤霞珠”葡萄品质及蔗糖代谢相关酶活性的影响[J].北方园艺,2016,40(15):38.[doi:10.11937/bfyy.201615009]
LIU Qiaozhen,QIN Chenliang,DAI Hongjun.Influence of 24-epibrassinolide on the Quality of ‘Cabernet Sauvignon’ and the Activity of Sucrose-destabilizing Enzymes[J].Northern Horticulture,2016,40(07):38.[doi:10.11937/bfyy.201615009]
[6]庞建,孔繁芳,严斌,等.河北昌黎产区酿酒葡萄“赤霞珠”霜霉病发生情况调查[J].北方园艺,2016,40(15):112.[doi:10.11937/bfyy.201615028]
PANG Jian,KONG Fanfang,YAN Bin,et al.Investigation and Occurrence of Plasmopara viticola of ‘Cabernet Sauvignon’ Wine Grape in Changli,Hebei[J].Northern Horticulture,2016,40(07):112.[doi:10.11937/bfyy.201615028]
[7]曹芳玲.终止发酵法酿造“赤霞珠”低醇甜红葡萄酒的工艺[J].北方园艺,2016,40(19):152.[doi:10.11937/bfyy.201619038]
CAO Fangling.Technology of Brewing Low Alcohol Sweet Wine With‘Cabernet Sauvignon’ Based on Termination of Fermentation[J].Northern Horticulture,2016,40(07):152.[doi:10.11937/bfyy.201619038]
[8]李志宇,管雪强,王霄倩,等.花前定梢对“赤霞珠”葡萄与葡萄酒品质的影响[J].北方园艺,2017,41(08):10.[doi:10.11937/bfyy.201708003]
LI Zhiyu,GUAN Xueqiang,WANG Xiaoqian,et al.Effect of Pre-flowering Shoots Retained on Berry and Wine Quality of ‘Carbernet Sauvignon’[J].Northern Horticulture,2017,41(07):10.[doi:10.11937/bfyy.201708003]
[9]吕佳恒,管雪强,孙玉霞,等.摘叶处理对“赤霞珠”葡萄3-异丁基-2-甲氧基吡嗪积累的影响[J].北方园艺,2017,41(11):23.[doi:10.11937/bfyy.201711005]
LYU Jiaheng,GUAN Xueqiang,SUN Yuxia,et al.Effects of Leaf Removal on 3-Isobutyl-2-Methoxypyrazine Accumulation in ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2017,41(07):23.[doi:10.11937/bfyy.201711005]
[10]王珍,刘迪迪,张振文.叶幕厚度对“赤霞珠”葡萄叶幕微气候、光合特性及果实品质的影响[J].北方园艺,2017,41(17):20.[doi:10.11937/bfyy.20170716]
WANG Zhen,LIU Didi,ZHANG Zhenwen.Effect of Canopy Thickness on Microclimate,Photosynthesis and Berry Quality of ‘Cabernet Sauvignon’[J].Northern Horticulture,2017,41(07):20.[doi:10.11937/bfyy.20170716]
备注/Memo
第一作者简介：马海军（1974-），男，宁夏平罗人，博士，副教授，研究方向为葡萄与葡萄酒及园产品无损伤检测。E-mail：mahaijun04ren@126.com.基金项目：国家民委重点实验室资助项目；北方民族大学大学生创新资助项目；宁夏葡萄与葡萄酒技术创新中心资助项目。