| 微氧处理对赤霞珠葡萄酒多酚及其品质的影响 |
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| 引用本文： | 李华,康文怀,陶永胜,杨雪峰,段雪荣.微氧处理对赤霞珠葡萄酒多酚及其品质的影响[J].江苏大学学报(自然科学版),2006,27(5):401-404. |
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| 作者姓名： | 李华 康文怀 陶永胜 杨雪峰 段雪荣 |
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| 作者单位： | [1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]中粮华夏长城葡萄酿酒有限公司,河北昌黎066600 |
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| 基金项目： | 国家科技部星火计划项目(2005EA850056) |
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| 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．
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| 关 键 词： | 赤霞珠 葡萄酒 微氧技术 多酚 感官分析 |
Effect of micro-oxygenation on polyphenol and quality of cabernet sauvignon wine |
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| LI Hua,KANG Wen-huai,TAO Yong-sheng,YANG Xue-feng,DUAN Xue-rong.Effect of micro-oxygenation on polyphenol and quality of cabernet sauvignon wine[J].Journal of Jiangsu University:Natural Science Edition,2006,27(5):401-404. |
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| Authors: | LI Hua KANG Wen-huai TAO Yong-sheng YANG Xue-feng DUAN Xue-rong |
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| Institution: | LI Hua~1,KANG Wen-huai~1,TAO Yong-sheng~1,YANG Xue-feng~2,DUAN Xue-rong~2 |
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| Abstract: | 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.cabernet sauvignon;wine;micro-oxygenation technique;polyphenols;organoleptic evolution |
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| Keywords: | cabernet sauvignon wine micro-oxygenation technique polyphenols organoleptic evolution |
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