摘要
该实验研究了2015年份美乐干红葡萄酒在橡木桶中陈酿0、3、6、9、12个月的酒精度、总糖、总酸、p H、挥发酸、干浸出物、色度、色调、单体花色素苷、总花色素苷、总酚等11项指标并结合感官品评分析了样品香气和口感的变化。结果表明,橡木桶陈酿时间对美乐干红葡萄酒的色度、总花色素苷和总酚有显著影响(P<0.05),在陈酿9个月时色度、总花色素苷和总酚均达到最大值,分别为8.86、13.64 mg/L和5 785.78 mg/L,其他5项常规理化指标均符合国标且表现为无差异,香气风味和口感风味也均表现为最好。
The 11 physicochemical indexes （including alcohol content,total sugar,total acid, pH, volatile acid, dry extract, chromaticity, hue, monomer anthocyanin,total anthocyanin and total phenols） in 2015 Merlot dry red wine which was aged 0, 3, 6, 9 and 12 months in oak barrels were researched, and the changes of aroma and taste of samples were analyzed by sensory evaluation. The results showed that the effect of oak barrel aging time on the chromaticity,total anthocyanin and total phenols of Merlot dry red wine was significant （P〈0.05）. At the aging time of 9 months,the chromaticity, total anthocyanin and total phenols contents reached the maximum value of 8.86, 13.64 mg/L and 5 785.78 mg/L, respectively. The other five common physicochemical indexes all met national standard and there was no difference,the aroma and taste all showed the best.
出处
《中国酿造》
CAS
北大核心
2018年第2期34-38,共5页
China Brewing
基金
宁夏自治区教育厅2015年度宁夏高等学校科学研究项目(NGY2015248)
