| 橡木粉粒度对超高压浸泡时葡萄酒香气的影响 |
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| 引用本文： | 王花俊,彭雪萍,张文叶,乔培培.橡木粉粒度对超高压浸泡时葡萄酒香气的影响[J].中国酿造,2011(4). |
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| 作者姓名： | 王花俊 彭雪萍 张文叶 乔培培 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 为采用橡木粉在超高压条件下陈酿葡萄酒,将不同粒度的橡木粉添加到葡萄酒中,然后在300MPa压力下加压处理10min,研究橡木粉粒度对超高压浸泡时葡萄酒香气成分的影响.结果表明,经超高压浸泡不同粒度橡木粉后,葡萄酒的香气成分的种类和含量都发生了变化,未加橡木粉、20目橡木粉超高压浸泡、40目橡木粉超高压浸泡的葡萄酒,高级醇类含量依次为60.667%、62.826%、22.079%,有机酸类物质含量依次为8.350%、9.131%、7.101%,酯类物质含量依次为26.436%,24.176%,67.404%,醛酮类物质含量依次为1.414%、1.546%、0.704%,杂环类物质含量原酒中为0.164%,其余样品未检出.粒度大小不仅影响超高压超高压下香气成分的溶出,而目影响香气成分的相互作用.
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| 关 键 词： | 超高压 橡木 粒度 葡萄酒 陈酿 |
Effects of oak powder size onaroma components of wine aging at ultra-high pressure condition |
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| WANG Huajun,PENG Xueping,ZHANG Wenye,QIAO Peipei.Effects of oak powder size onaroma components of wine aging at ultra-high pressure condition[J].China Brewing,2011(4). |
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| Authors: | WANG Huajun PENG Xueping ZHANG Wenye QIAO Peipei |
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| Affiliation: | WANG Huajun,PENG Xueping,ZHANG Wenye,QIAO Peipei(School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | In order to study the effect of oak powder size on aroma component of wine aging at ultra-high pressure condition,oak powder were added in wine and treated by ultrahigh pressure(UHP) at 300MPa for 10min.The effects of oak powder size on aroma component of wine were studied.The results showed that the kinds and contents of aroma component could be changed after treatment with oak powder at different size.The kinds of aroma component of untreated wine,treated by UHP with 20 mesh and 40 mesh oak powder were de... |
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| Keywords: | ultra-high pressure oak powder size wine aging |
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