基于TRIZ的“特性传递”在葡萄酒陈酿过程中的应用研究

陈酿是葡萄酒酿造中不可忽视的一步,这个过程中有诸多因素可直接影响葡萄酒的最终品质。特性传递是TRIZ理论体系中识别问题的工具。该文从葡萄品种、葡萄本身所含有的物质(单宁、酸度)、陈酿方法(不锈钢、木桶、酒泥)及不同产地、陈酿时间等其他影响葡萄酒陈酿过程的因素经过系统的分析。结果表明,当影响葡萄酒陈酿的每个因素把自身具备的优势传递给葡萄酒后,能酿造出上层品质的酒,与特性传递理念相符合,使实际分析识别问题的方法更加多样化。

Aging is a step that can not be ignored in wine making,in this process,there are many factors that can directly affect the final quality of wine.Feature transfer is a tool to identify problems in TRIZ theory.Based on the systematic analysis of grape varieties,substances(tannins and acidity),aging methods(stainless steel,wooden barrels,and mashed wine)and other factors affecting the aging process of wine,such as different producing areas and aging time,the results show that when each factor affecting wine aging transfers its own advantages to the wine,the wine of upper quality can be produced,which is consistent with the concept of characteristic transmission,so as to make the methods of analyzing and identifying problems more diversified.