摘要
采用微氧促进葡萄酒成熟,比较研究了微氧处理对赤霞珠干红葡萄酒花色素苷、色度、单宁、盐酸指数、明胶指数、聚合指数以及总酚影响,并进行了感官品尝分析.结果表明:微氧处理有利于游离态花色素苷向结合态的转变,颜色的稳定与提高;盐酸指数、明胶指数的提高,促进单宁分子适度聚合,改善葡萄酒的涩感;有利于聚合指数的提高.品尝分析也证实,适宜微氧处理可使葡萄酒结构协调、口感柔和以及促进葡萄酒成熟.
The micro-oxygenation technique（MO） is beneficial to the maturation of wine. The effects of MO on anthocyanin, color, tannins, HCl index, gelation index, polymerized pigments index, total phenol, and organoleptic evaluation are studied. The results showed that MO was advantageous to transformation from the free anthocyanin to polymerized one, increment and stability of color, enhancement of HCl index and gelation index, polymerization of tannins, increment of polymerized index. The result of organoleptic evolution showed that reasonable application of the MO technique could make the wine softer and harmonious, and improve the wine maturation.
出处
《江苏大学学报（自然科学版）》
EI
CAS
北大核心
2006年第5期401-404,共4页
Journal of Jiangsu University：Natural Science Edition
基金
国家科技部星火计划项目(2005EA850056)
关键词
赤霞珠
葡萄酒
微氧技术
多酚
感官分析
cabemet sauvignon
wine
micro-oxygenation technique
polyphenols
organoleptic evolution
