摘要
[目的]评价不同橡木处理方式对葡萄酒品质影响。[方法]分析对比了贺兰山东麓地区2010、2011和2012年酿造的赤霞珠葡萄酒经橡木桶陈酿、橡木块陈酿和普通不锈钢罐陈酿后,单宁含量、色度、色调的差异。[结果]试验表明,葡萄酒中色度和单宁含量受橡木处理方式的影响较大,其中橡木桶处理提取单宁含量最高,葡萄酒色度高;色调受橡木处理方式的影响较小。[结论]研究可为贺兰山东麓地区红葡萄酒陈酿进行橡木处理提供参考。
[ Objective ] To evaluate effects of different oak processing ways on wine quality. [ Method ] The differences of tannin content, chro- maticity and color of vintage cabernet sauvignon wines in 2010, 2011 and 2012 in Helan Mountain foothill by oak barrels aging, oak aging and or- dinary stainless steel tank were analyzed. [ Result ] The results showed that the wine chromaticity and tannin content are greatly influenced by oak processing way. The content of tannin was the highest and the color of the wine was high. The color was less affected by the way of oak treat- ment. [ Conclusion] The study can provide reference for oak treatment of red wine aging in Helan Mountain foothill.
出处
《安徽农业科学》
CAS
2015年第24期225-226,共2页
Journal of Anhui Agricultural Sciences
关键词
橡木处理
贺兰山东麓
葡萄酒
Oak treatment
Helan Mountain foothill
Wine
