橡木片对霞多丽葡萄酒发酵的影响

该文研究在发酵过程中添加法国中度烘烤橡木制品对霞多丽干白葡萄酒的影响,增加霞多丽干白葡萄酒酿造工艺的选择性.接种酵母菌进行酒精发酵的同时在葡萄汁中添加法国中度烘烤橡木制品,未添加橡木制品发酵的样品为对照样,分别在发酵降糖50％和酒精发酵结束时测定理化指标、有机酸与挥发性化合物的含量.结果表明:添加橡木制品发酵对霞多丽葡萄酒化学物质有一定影响,其总高级醇、总橡木挥发性化合物含量较高.而对照样的葡萄酒中总酸和总酯含量较高,总高级醇含量是添加橡木制品发酵的葡萄酒中总高级醇含量的70％～85％,而酸类物质含量是添加橡木制品发酵葡萄酒的2倍.

Influence of oak products on fermentation of Chardonnay wine

Effects of French medium toasted oak products on Chardonnay dry white wine during fermentation was studied for more selection of brew-ing process of Chardonnay dry white wine. French medium toasted oak products were added when alcoholic fermentation with yeast was carried out and the samples without oak addition were used as control. Samples were taken at the points of 50% of sugars decrease and at the ends of alcoholic fermentation. And the detected index included physiochemical parameters, contents of the organic acids and the volatile compounds. The results showed that： adding oak products during fermentation had some influences on the chemical compounds of Chardormay wines, which led higher con-tents of total higher alcohols and total oak volatile compounds. However, the control sa： ples had higher contents of total acids and total esters. Con-tent of total higher alcohols of the control was 70%-85% of the oak added wine, while total acids were 2 times as that in wine with oak addition.