摘要
用干红葡萄酒对不同来源的四种橡木片进行了浸泡,并对浸泡后的葡萄酒的色度、总酚、单宁、固形物、感官品评结果进行了分析,结果表明:2#和3#橡木片中多酚物质在酒中的溶出率高于1#和4#;经过浸泡2#橡木片的酒质最好,其次为浸泡过1#和3#橡木片的酒,浸泡过4#橡木片的酒质最差。
Oak chips from four different sources were dipped into dry red wine. And then the chroma, total phenols, tannin, solid substances and sensory evaluation of the wines were analyzed. The results show that the extract content of phenols from 2# and 3# oak chips are higherO than from 1#and 4#. The wine quality from dipped 2# oak chip is the best, from dipped 1# and 3# oak chips are better; the worse is from dipped 4# oak chip.
出处
《中外葡萄与葡萄酒》
2003年第6期7-8,共2页
Sino-Overseas Grapevine & Wine
