共查询到19条相似文献,搜索用时 347 毫秒
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橡木桶的微氧化作用对提升葡萄酒品质有较好的作用,橡木桶产地不同特性不同。在烘烤程度、储存环境和陈酿时间均相同的情况下,研究不同产地来源橡木桶对干红葡萄酒品质的影响,研究表明:不同产地橡木桶对葡萄酒香气和口感影响差异较大,法国产橡木桶香气优雅细致,易与葡萄酒的果香、酒香融为一体,美国产橡木桶的香气浓烈,易游离于葡萄酒的果香和酒香之上。另外,同是美国产地的东部和西部橡木桶虽橡木香气类型一致,但在橡木浓郁度和口感结构强弱方面仍有差异,美国东部橡木香果香融合较好,酒体单宁紧实度和收敛性好于美国西部桶。此研究为后续葡萄酒选择不同产地的橡木桶提供参考依据。 相似文献
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橡木片的选择与使用方法 总被引:3,自引:1,他引:3
要酿造好的葡萄酒、白兰地,橡木桶的贮藏陈酿是必不可少的一个重要环节。但橡木桶的造价很高,有效使用期却很短,从而大幅度提高了葡萄酒、白兰地的生产成本。我国有为数众多的中小型葡萄酒厂,由于资金不足,无力购买橡木桶。采用便宜的橡木片酿造葡萄酒和白兰地,是解决此问题的最佳选择。1 橡木片与橡木桶的比较1.1 橡木片与橡木桶使用相同的材料,但橡木片的处理工艺、烘烤火候,比橡木桶更合理,更恰到好处,因而橡木片的有效成分更纯正、更丰满。1.2 用橡木桶贮藏葡萄酒、白兰地,真正起作用的,只是与酒接触的橡木桶的内焦烤面… 相似文献
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本研究利用高效液相色谱-质谱联用(HPLC—MS)技术及CIELab法,比较了新橡木桶及使用过一年的旧橡木桶陈酿对赤霞珠干红葡萄酒花色苷含量及颜色变化的影响。结果显示:新橡木桶陈酿的红葡萄酒中单体花色苷、酰化花色苷及总花色苷的含量均低于旧橡木桶,其颜色比旧橡木桶深,红色色调较高,而黄色色调较低,但新旧橡木桶陈酿对葡萄酒花色苷及颜色的影响没有统计学上的显著性差异。研究结果为葡萄酒生产中橡木桶的合理应用提供了参考。 相似文献
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采用2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)方法动态监测经橡木桶陈酿和未经橡木桶陈酿的红葡萄酒的反应过程,比较在测定其抗氧化活性的反应条件上的差异,从而确定适合检测的最佳反应条件,并分析橡木桶陈酿对红葡萄酒中酚类物质含量和抗氧化活性的影响。结果表明,ABTS方法测定经橡木桶陈酿的红葡萄酒抗氧化活性的最佳反应时间范围是240~280 min,最佳稀释比例范围为1∶100~2∶100,未经橡木桶陈酿的最佳反应时间范围是220~260 min,最佳稀释比例范围是3∶100~4∶100,此条件下各因素与自由基清除率的线性关系R2均>0.999。试验证明,采用合适的检测方法测定不同陈酿方式酒的抗氧化活性有利于提高检测效率和准确性,经橡木桶陈酿过的红葡萄酒中的酚类物质含量和抗氧化活性更高。 相似文献
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Astringency,bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review 总被引:1,自引:0,他引:1
Si-Yu Li 《Critical reviews in food science and nutrition》2019,59(12):1840-1867
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed. 相似文献
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A.B. BAUTISTA-ORTÍN A.G. LENCINA M. CANO-LÓPEZ F. PARDO-MÍNGUEZ J.M. LÓPEZ-ROCA E. GÓMEZ-PLAZA 《Australian Journal of Grape and Wine Research》2008,14(2):63-70
Background and Aims: This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels. Both the size of the oak chips and the length of contact time were considered.
Methods and Results: Aroma compounds were analysed by gas chromatography–mass spectrometry to determine the differences in these compounds between the samples. The results showed that chips release aroma compounds into wine very rapidly, an effect that was clearly seen when they were added to the wines stored in tanks. The wines aged in new barrels continued to extract aroma compounds for a longer time, and higher concentrations were reached in these wines for most aroma compounds. Wines in used barrels with added oak chips behaved in an intermediate manner.
Conclusions: Although overall quality is better in wines matured in new barrels, the use of oak chips could be considered a good choice for producing short-aged wines and for reusing used barrels under good sanitary conditions.
Significance of the Study: The rapid spread of technique alternatives to oak ageing justifies studies to assess the influence of oak chips on the chemical characteristics of wines and to evaluate any differences from traditional oak ageing systems. 相似文献
Methods and Results: Aroma compounds were analysed by gas chromatography–mass spectrometry to determine the differences in these compounds between the samples. The results showed that chips release aroma compounds into wine very rapidly, an effect that was clearly seen when they were added to the wines stored in tanks. The wines aged in new barrels continued to extract aroma compounds for a longer time, and higher concentrations were reached in these wines for most aroma compounds. Wines in used barrels with added oak chips behaved in an intermediate manner.
Conclusions: Although overall quality is better in wines matured in new barrels, the use of oak chips could be considered a good choice for producing short-aged wines and for reusing used barrels under good sanitary conditions.
Significance of the Study: The rapid spread of technique alternatives to oak ageing justifies studies to assess the influence of oak chips on the chemical characteristics of wines and to evaluate any differences from traditional oak ageing systems. 相似文献
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Teresa Garde Cerdán 《LWT》2006,39(3):199-205
When it comes to deciding about the length of time for ageing wine in barrels it is necessary to take into account several factors such as wine composition and characteristics of barrels. Adapting wood to wine is not an easy matter. Ageing duration is highly variable depending on a wine's origin, type and quality. The aim of this study is to investigate the behaviour of new barrels and once-used barrels depending on the ageing period of wine. From the results obtained it can be seen that for ageing wine during a short period (6-9 months), there was quite a big difference in the concentration of most of the oak wood compounds between wine aged in new barrels and wine aged in once-used barrels. However, due to the chemical or biochemical transformations of certain compounds from oak wood in wine over time, their concentration in long-term ageing (12-15 months) was similar for both wine aged in new barrels and in once-used barrels. The compounds which became more exhausted from barrel use were, furanic aldehydes, phenolic alcohols, phenolic aldehydes, and oak-lactones. 相似文献