期刊论文

Effects of different oak products on the quality of Vitis davidii wine

中文

中国酿造

0254-5071

2019

38

2

26-30

10.11882/j.issn.0254-5071.2019.02.006

(CARS-30-zp-5):国家现代农业葡萄产业技术体系专项 (K1101035-61):长沙市葡萄工程技术研究中心项目

本校为第一机构

为了改善刺葡萄酒的品质,以刺葡萄酒为试材,经不锈钢罐、不同产地及类型的橡木制品陈酿6个月后,检测刺葡萄酒的总糖、总酸、挥发酸等理化性质的差异.结果 表明,通过橡木制品的陈酿,刺葡萄酒的理化指标和感官品质得到明显改善和提升.橡木制品陈酿刺葡萄酒对其残糖和总酚含量影响较大,对刺葡萄酒的总酸、挥发酸、pH无显著性影响(P＞0.05).其中,法国中度烘烤橡木片陈酿的刺葡萄酒中残糖含量最高(4.85 g/L),显著高于对照(4.33 g/L)及其他组(P＜0.05),总酚含量为0.90 g/L,感官评分最高为85.1分;德国中度烘烤橡木片陈酿刺葡萄酒的总酚含量最高(1.03 g/L),显著高于其他组(P＜0.05),残糖含量为4.42 g/L,...

In order to improve the quality of Vitis davidii wine, using V. davidii wine as the test material, and the differences of physical and chemical properties including total sugar, total acid, volatile acid of the wines were determined after being aged for 6 months by stainless steel cans and oak products of different origins and types. The results showed that the physical and chemical indexes and sensory quality of the wines were significantly improved by aging with the oak products. The V. davidii wine by oak products aging had a great influence on the residual sugar and total phenol content, a...