摘要
控温氧化影响葡萄酒品质,本文以‘霞多丽’干白葡萄酒为试验材料,探究控温氧化和酒度加强处理工艺对氧化后酒体理化性质的影响。首先强化干白葡萄酒酒度,然后对葡萄酒进行密封处理,观察处理时间和处理温度对酒样理化性质的影响。试验表明,pH、糖、酸、酚的含量在控温氧化过程中呈现下降趋势,而电导率则呈现上升趋势。与未经控温氧化处理的对照组相比,18%vol酒样在经过50℃、8 h处理后,其高级醇氧化为其他醛类或者酸类物质,高级醇减少,酒样中不良风味减少,改善了酒体风味。
Temperature-controlled oxidation affects the quality of wine.'Chardonnay'dry white wine was used as the experimental material to explore the effects of temperature-oxidation and alcohol-enhanced treatment on the physical and chemical properties of wine.Dry white wine was firstly fortified,then sealed,the effects of treatment time and temperature on the physicochemical properties of wine were investigated.The results showed that the contents of pH,sugar,acid and phenol had a downward trend in the temperature-controlled oxidation process,while the conductivity showed an upward trend.Compared with the control group without temperature control oxidation,the 18%vol wine sample was oxidized to other aldehydes or acid substances after treatment at 50℃for 8 h,the higher alcohol was reduced,and the bad flavor in the wine was reduced,the flavor of the wine was improved.
作者
房楠楠
崔旋旋
张乐宏
邓阳
史晓敏
李岩
FANG Nannan;CUI Xuanxuan;ZHANG Lehong;DENG Yang;SHI Xiaomin;LI Yan(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Nongda Harrens Co.Ltd.,Qingdao 266109,China)
出处
《中外葡萄与葡萄酒》
2019年第6期34-38,共5页
Sino-Overseas Grapevine & Wine
基金
青岛农业大学高层次人才科研基金项目(No.663-1118006)
关键词
控温氧化
氧化效果
风味物质
酚类物质
temperature control
oxidation effects
favor substances
phenolic compounds
