橡木片陈酿对赤霞珠干红葡萄酒品质的影响

Effect of oak chips aging on quality of Cabernet Sauvignon dry wine

为了提高橡木片陈酿赤霞珠干红葡萄酒品质,设计橡木片添加量分别为0、4 g/L、6 g/L、8 g/L和10 g/L的5个不同处理组,未加橡木片的为对照组,陈酿期间通过定期测定各组色度、色调值以及花色苷、单宁和总酚含量等理化指标的变化,并结合干红葡萄酒感官品质评定,确定橡木片最佳添加量。结果表明,对赤霞珠干红葡萄酒橡木片陈酿时,橡木片最佳添加量为6 g/L、陈酿时间为45 d。在此种陈酿方式下,葡萄酒的理化指标和感官品质可得到明显改善和提升。

Absent： In order to improve the quality of Cabemet Sauvignon dry wines aged by oak chips, using the wine without oak chips as control group, the oak chips additions were set to 5 different treatment groups （0, 4 g/L, 6 g/L, 8 g/L and 10 g/L）. By the regular determination of changes of physicochemical indexes （including chroma, hue value, the contents of anthocyanin, tannin and total phenols） during aging and the evaluation of sensory qualities of dry wine, the optimum oak chips addition was determined. The results showed that in the oak chips aging of Cabernet Sauvignon dry wines, the optimum oak chips addition was 6 g/L, the aging time was 45 d. Under the aging method, the physicochemical indexes and the sensory quality of wine could be significantly improved. Key words： oak chips; Cabernet Sauvignon; dry wine; aging; wine quality