橡木桶陈酿对‘赤霞珠’干红葡萄酒品质的影响

Effect of Oak Barrles on Quality of'Cabernet Sauvignon'Dry Red Wine

以‘赤霞珠’干红葡萄酒为研究对象,经不同来源和不同烘烤程度的橡木桶陈酿,检测葡萄酒的理化指标、香气物质、感官评价等。结果表明,在陈酿2个月时,不锈钢罐组总酸及总花色苷含量均显著高于橡木桶组,分别为5.49 g·L^(-1)、238.66 mg·L^(-1)。在陈酿6个月后,橡木桶陈酿的酒样中花色苷含量逐渐降低,且以美国橡木桶组最低;而单宁含量显著高于不锈钢陈酿组,以法国中度烘烤橡木桶6个月最高为307.29 mg·L^(-1)。由主成分分析可知,橡木桶陈酿与不锈钢陈酿酒样香气成分有较大差异,橡木桶陈酿可以降低酒中异戊醇和异丁醇等杂醇油的含量。感官评分结果,法国中度烘烤橡木桶陈酿6个月处理组最高为90.1分。综合分析认为,‘赤霞珠’干红葡萄酒采用法国中度烘烤橡木桶陈酿品质较好。

'Cabernet Sauvignon'dry red wines were aged in the different source and roasting degree oak barrles,the differences of physical and chemical properties,aroma compounds and sensory evaluation of the wines were determined in the different aging times.The results showed that the contents of total acid and total anthocyanins in the stainless steel tank group were significantly higher than those in the oak barrel group after two months aging,which were 5.49 g·L^(-1) and 238.66 mg·L^(-1),respectively.After six months of aging,anthocyanins content of wine in the oak barrel decreased gradually;and the tannin content in the American oak barrel group was the lowest,while the tannin content in the French medium roasted oak barrel group was significantly higher than that in the stainless steel group,and the highest was 307.29 mg·L-1.As principal component analysis,aroma compounds were difference between stainless steel tank group and oak barrel groups,and isoamyl alcohol and isobutyl alcohol contents of wine were reduced by oak barrel aging.Sensory evaluation score in the sixth month aging wine by French middle baking degree oak barrel was 90.1,and which was the hightest.Comprehensively,'Cabernet Sauvignon'dry red wine aged by French middle baking degree oak barrel was superior.