摘要
橡木中的酚类物质赋予白兰地独特的风格。通过对不同橡木来源、不同加工工艺、不同添加量、不同陈酿时间等方面的研究,比较不同橡木制品对白兰地中酚类物质的影响。结果表明,同种植物源和地理源的橡木,不同加工工艺生产的橡木片对原白兰地中酚类物质含量的影响相差很大,甚至超过橡木种类的影响;橡木板浸泡原白兰地前期对酚类物质的浸提速度最快;中度烘烤橡木片陈酿的白兰地中酚类物质萃取量最多;当浸提的酚类物质总量相同时,芳香醛占多酚类物质的比例,橡木片>橡木板>橡木桶。
Polyphenols extracted fro m oak products provide brandy particular style. Through the study of different oak source, different processing techniques, different addition levels and different aging time etc., the effects of different oak products on polyphenols content in Brandy were compared. The results indicated that the effects of oak chips by different processing techniques （oak of the same species and producing origin） on polyphenols content in Brandy varied greatly, far beyond the effects of oak species on polyphenols content. The lixiviating rate ofpolyphenols by oak stave steeping was the fastest at the beginning. The extraction quantity ofpolyphenols in Brandy aging reached the maximum by moderate-toasting oak chip. As the extracted polyphenols quantities were the same （extracted by different oak products）, the proportion of hydroxybenzene in polyphenols from the highest to the lowest ranked as follows： oak chip〉oak stave〉oak barrel.
出处
《酿酒科技》
北大核心
2006年第8期48-51,共4页
Liquor-Making Science & Technology
