橡木桶陈酿干红葡萄酒过程中聚合单宁的变化

Change of Polymeric Tannin During Dry Red Grape Wine Aging in Oak Barrel

利用福林-丹尼斯法、明胶指数法和盐酸指数法,对国产橡木桶陈酿赤霞珠干红葡萄酒和品丽珠干红葡萄酒过程中聚合单宁的变化进行了分析研究。结果表明,赤霞珠干红葡萄酒的明胶指数高于品丽珠干红葡萄酒,但明胶因数大体相同;当新酒入桶3个月后,明胶因数达到最大值(20%左右),然后迅速回落到12%后再次增加。赤霞珠干红葡萄酒的盐酸指数的变化比品丽珠干红葡萄酒变化趋势更明显,在新酒入桶后2个月达到最高值,然后连续下降,与明胶指数同时达到最低含量后上升;但二者的盐酸因数都趋于常数;赤霞珠干红葡萄酒为6.7%;品丽珠干红葡萄酒在11%左右,略呈下降趋势。

The change of polymeric tannin in dry red grape wine （Cabernet Sauvignon and Cabernet Franc） in homemade oak barrel during the aging process was studied by the methods of Folin-Denis , Gelatin index and HCl index. The results suggested that the gelatin index of Cabernet Sauvignon was higher than Cabernet Franc, however, the gelatin factors （gelatin index/the total tannin content） of both them were roughly the same. After three months of oak barrel-filling of fresh grape wine, the gelatin factor reached up to 20 %, then quickly dropped to 12 % before increasing again. The change of HCl index of Cabernet Sauvignon was more obvious than Cabernet Franc. After two months of oak barrel-filling of fresh grape wine, HCl index reached up to the maximum value and then declined consecutively and rose with the increase of gelatin index. HCl factors （HCl index/the total tannin content） of both the two wine products tended to constant. Cabernet Sauvignon was about 6.7 %. Cabernet Franc was about 11 %, presenting a slightly downward trend.