不同透氧率的瓶塞对瓶储两年葡萄酒感官品质的影响

该研究采用三种不同透氧率瓶塞（经典、至尊500和至尊300）对赤霞珠干红和贵人香干白葡萄酒进行两年的瓶内储存，通过测定不同瓶塞葡萄酒溶解氧（DO）、顶端空间游离氧（HSO）含量、单体花色苷总含量、CIELab颜色参数、挥发性香气成分及感官评价，分析不同瓶塞对葡萄酒感官品质的影响。结果表明，不同瓶塞葡萄酒中DO和HSO含量下降幅度为经典>至尊500>至尊300。a*值、b*值、色度（Cab值）和色调（hab值）与单体花色苷总含量呈极显著正相关（P<0.01），而L*值与之呈极显著负相关（P<0.01）。不同瓶塞赤霞珠干红葡萄酒中共检测出30种挥发性香气成分，包括4种醇类，11种酯类，8种有机酸类，1种萜烯类和6种酚类。至尊瓶塞感官品质优于经典瓶塞，至尊500与至尊300之间无明显差异。

Effect of corks with different oxygen permeability rate on sensory quality of wine stored for two years

In this study, Cabernet Sauvignon dry red wine and Nobleman dry white wine were stored in bottles for two years with three kinds of corks with different oxygen permeability rates (Classic, Zhizun500 and Zhizun300). The effects of different corks on sensory quality of wines were analyzed by measuring the contents of dissolved oxygen (DO), headspace oxygen (HSO), total contents of monomer anthocyanins, CIELab color parameters, volatile aroma components, and sensory evaluation. The results showed that the decreasing range of DO and HSO content in wines with different corks was Classic＞Zhizun500＞Zhizun 300. a* value, b* value, chromaticity (Cab value) and hue (hab value) were significantly positively correlated with total contents of monomer anthocyanins (P＜0.01), while L* was significantly negatively correlated (P＜0.01). A total of 30 volatile aroma components were detected in Cabernet Sauvignon dry red wine with different corks, including 4 alcohols, 11 esters, 8 organic acids, 1 terpene and 6 phenols. The sensory quality of the Zhizun corks was better than that of the classic cork, and there was no significant difference between the Zhizun500 and the Zhizun 300.