电场对橡木桶陈酿白兰地中多酚类物质的影响

Effect of Electric Field on Phenol Compounds of Brandy Aging in Oak Barrels

为了加快白兰地在橡木桶中的物化反应,缩短陈酿周期,采用电场强化技术对橡木桶进行处理,研究了电场对贮存在不同容积橡木桶中的白兰地酒进行强化处理过程中多酚类物质的含量变化.发现电场处理样的单宁及总酚含量都明显高于同期同容积自然陈酿样,5L橡木桶中,电场处理样陈酿12个月时的单宁、总酚、香草醛、丁香醛、没食子酸及原儿茶酸含量比同期的自然陈酿样分别提高了54.6%、9.6%、47.1%、7.1%、19.4%、23.1%,而在2 L橡木桶中,含量分别高了46.9%、9.1%、46.3%、14.3%、19.4%、34.5%.结果表明,电场直接处理橡木桶可以明显促进白兰地对橡木中多酚类物质的提取,提高白兰地品质.

In order to accelerate the physical and chemical reactions and shorten the aging process of brandy,oak barrels with different volumes were treated with electric field for 12 months,and the content changes of phenol compounds in the brandy stored in the oak barrels were investigated.The results show that,after the electric field treatment,the contents of tannins and total phenols are both significantly higher than those in the untreated samples,and that the contents of tannins,total phenols,vanillin,syringaldehyde,gallic acid and protocatechuic acid in the treated brandy are respectively 54.6%,9.6%,47.1%,7.1%,19.4% and 23.1% higher than those in the control in 5 L oak barrels,and are respectively 46.9%,9.1%,46.3%,14.3%,19.4% and 34.5% higher than those in the control in 2 L oak barrels.It is thus concluded that electric field treatment helps to enhance the extraction of phenol compounds from oak barrels and to improve the quality of final brandy.