葡萄酒的微氧化

微氧化作为改善红葡萄酒质量的一项重要技术措施,可以代替传统的橡木老熟方法,降低葡萄酒的生产成本。在微氧化过程中,葡萄酒中发生一系列化学反应,如酚类化合物通过聚合反应产生一些酚类聚合物,这些酚类聚合物加强了葡萄酒的色泽稳定性,同时改善了葡萄酒的口感。微氧化也可去除葡萄酒的一些生疏味、还原香气。对加强葡萄酒微氧化过程的参数控制进行了阐述。     

葡萄酒生产过程中的氧化与预防措施

氧气贯穿葡萄酒的整个生产过程,在各个酿造工序中如发酵、倒罐、冷冻、灌装等均与空气接触,从而增加了葡萄酒氧化的机会。酿酒师可灵活运用各种酿酒工艺,既充分利用氧气的积极作用,也要有效防止因与氧气的过度接触而使葡萄酒(汁)发生氧化的风险,从而对葡萄酒品质产生不利影响。本文重点讨论了引起葡萄酒氧化的生物和化学因素,并针对这些因素提出预防措施,主要有酿酒过程中合理使用二氧化硫和抗坏血酸、尽量保持原料完整和健康、选择适宜的压榨方式、控制发酵温度、倒灌及罐储时使用惰性气体进行保护,以及注重陈酿环境和瓶塞的选择等等,尽量避免葡萄酒生产中氧化现象的发生。     

橡木桶微氧陈酿技术对葡萄酒品质的影响

采用橡木桶微氧陈酿技术对葡萄酒进行快速陈酿,比较其与传统橡木桶陈酿对葡萄酒高级醇含量、总酚含量及电化学参数的影响。结果显示,橡木桶微氧陈酿与传统橡木桶陈酿相比,能显著降低葡萄酒中高级醇含量。同时,橡木桶微氧陈酿葡萄酒中总酚含量下降明显,且色度值、氧化还原电势和电导率显著增加,色调值小幅增加。表明微氧陈酿能有效加速葡萄酒中的熟化反应,促进酚类物质的氧化聚合反应。橡木桶微氧陈酿技术在快速熟化葡萄酒的应用前景非常广阔。     

防止葡萄酒在贮藏期间发生氧化的保护方法

防止葡萄酒在贮藏期间发生氧化的保护方法分二种: 1)创造一定的条件使得氧气对葡萄酒不发生作用。在惰性气体下进行亚硫酸处理,除去空气,贮藏、装瓶。 2)除去葡萄酒中在氧的作用下最易引起氧化的物质。 由于适量的硫化酐不能预防葡萄酒的氧化。目前,不少国家的酿酒行业都采用惰性气体,尤其是在装瓶期间采用惰性气体,因为在装瓶期间由于氧气能使大量的酒发生氧化。     

微氧处理技术在葡萄酒陈酿中的应用

微氧处理技术是指以专用的微氧处理装置,向葡萄酒中有控制地通入微量的氧气,也可以辅助使用橡木片或橡木替代品,从而优化葡萄酒的陈酿条件,达到提高葡萄酒质量的目的。此项技术可以有效地稳定葡萄酒的颜色,改善口感,提高葡萄酒的感官质量。本文研究了微氧处理技术对干红葡萄酒陈酿的作用,找出了适当的处理条件。该项技术可以部分替代橡木桶陈酿,显著缩短陈酿周期,大大降低葡萄酒陈酿成本,提高企业生产能力和经济效益。     

微氧处理在干红葡萄酒陈酿中的应用研究进展

葡萄酒微氧处理是通过精确控制氧气添加速率在不锈钢罐中模拟橡木桶陈酿的技术,既节约生产成本也缩短生产周期。本文在详细介绍微氧处理设备及其工作原理的基础上,系统概述了影响葡萄酒微氧处理的主要因素以及处理过程中的综合监控,以期反映当前葡萄酒陈酿过程中微氧处理的最新研究进展及应用前景。     

葡萄酒氧化与二氧化碳含量关系探讨

葡萄酒中所含有的成分是十分复杂的,尤其是当葡萄酒装瓶后,由于密封不良,或其它原因,使葡萄酒与空气中的氧接触,产生葡萄酒的氧化现象,造成葡萄酒的颜色变深,果香味变异,酒液混浊,产生沉淀等现象。所以防止葡萄酒的氧化,对提高葡萄酒的稳定性有重大意义。对葡萄酒来讲,除在发酵时,由于葡萄汁中含有的葡萄糖需转化为酒精及酵母的生长,都需要消耗大量的氧气外,而在发酵结束后,葡萄酒最好是与氧气隔绝,以免造成葡萄酒与空气中氧的接触,而使葡萄酒被氧     

微量氧气对陈酿中葡萄酒品质的影响

氧气与葡萄酒中单宁、色素和芳香物质的作用对葡萄酒的品质有重要的影响,葡萄酒在陈酿中微量氧气可以改善其口品味、色泽和香气,提高葡萄酒品质。     

干红葡萄酒生产中乙醛的形成及其分析方法研究进展

乙醛不但是葡萄酒化学氧化的主要产物,也是酒精发酵和发酵后微氧处理过程中微生物代谢的关键产物,占葡萄酒总醛类含量的90%以上,与葡萄酒的颜色和风味息息相关。系统地了解干红葡萄酒生产中乙醛的形成机理,通过有效的分析方法掌握乙醛的变化规律对高品质葡萄酒的生产尤为重要。本文从化学氧化和微生物代谢两方面介绍了葡萄酒中乙醛的形成,详细介绍了液相色谱法、气相色谱法、酶法和电泳法分析检测葡萄酒中乙醛的研究进展。     

微氧技术在葡萄酒酿造中的应用

文章主要介绍微氧技术应用的设备和一般原则,及微氧处理对于葡萄酒颜色、口感和理化指标的影响,并展望微氧技术在葡萄酒酿造中的应用前景及应注意的问题.     

Micro-oxygenation of red wine: techniques, applications, and outcomes

Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner designed to ensure that complete mass transfer of molecular oxygen from gaseous to dissolved state occurs. MOX was initially developed to improve the body, structure, and fruitfulness in red wines with high concentrations of tannins and anthocyanins, by replicating the ingress of oxygen thought to arise from barrel maturation, but without the need for putting all wine to barrel. This review describes the operational parameters essential for the effective performance of the micro-oxidation process as well as the chemical and microbiological outcomes. The methodologies for introducing oxygen into the wine, the rates of oxygen addition, and their relationship to oxygen solubility in the wine matrix are examined. The review focuses on the techniques used for monitoring the MOX process, including sensory assessment, physicochemical properties, and the critical balance of the rate of oxygen addition in relation to maintaining the sulfur dioxide concentration. The chemistry of oxygen reactivity with wine components, the changes in wine composition that occur as a consequence of MOX, and the potential for wine spoilage if proper monitoring is not adopted are examined. Gaps in existing knowledge are addressed focusing on the limitations associated with the transfer of concepts from research trials in small volume tanks to commercial practice, and the dearth of kinetic data for the various chemical and physical processes that are claimed to occur during MOX.     

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

BACKGROUND: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro‐oxygenation (MOX) at high rates (25 and 50 mL L^?1 month^?1), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). RESULTS: MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX‐treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. CONCLUSION: MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L^?1 month^?1 dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment. Copyright © 2011 Society of Chemical Industry     

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

Micro-oxygenation (MOX) was applied to a red wine for 5 months following the end of alcoholic fermentation and then both a non-oxygenated control wine and the micro-oxygenated wine were matured in oak barrels or bottles. The concentration of anthocyanin and anthocyanin-derived compounds and the chromatic characteristics of the control and micro-oxygenated wines after the maturation period were studied. Anthocyanin and anthocyanin-derived compounds composition were determined by liquid chromatography-mass spectrometry; and, together with monomeric anthocyanins, compounds including direct anthocyanin-flavanol adducts, ethyl-linked anthocyanin-flavanol compounds, and pyranoanthocyanins were identified. The results showed that the improvements in the chromatic characteristics obtained by applying the MOX technique to Monastrell wines were maintained after an aging period in bottle or barrel. The color intensity of wines increased during maturation in oak barrels, whereas the color of the bottled wines decreased, although MOX wines always showed higher color intensity than the respective control wines. Bottled wines also showed a higher increase in tint and a lower quantity of compounds resistant to SO₂ discoloration than oak matured wines, indicating that the formation of these compounds is favored by the oxidative conditions in oak barrels.     

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

A combination of the data obtained by means of an e-nose (based on resistive MOX sensors), an e-tongue (based on voltammetric sensors) and an e-eye (based on CIE Lab coordinates) has been used to monitor the aging of a red wine. The changes in the chemical composition of wines that occur during maturing have permitted the system to discriminate among wine samples collected after one, three, six and ten months of aging. The discrimination capability of the electronic panel test obtained by means of Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA) is even higher than the discrimination achieved by means of traditional chemical analysis.After ten months of aging it has been possible to discriminate between the wine aged in a French oak barrel and the same wine soaked with oak chips of the same origin and toasting level and treated with microoxygenation.     

干红葡萄酒生产和瓶储过程中溶解氧变化规律的研究

本文通过对干红葡萄酒生产过程中溶解氧的跟踪检测,找出了酿造过程中每种工艺处理溶解氧的变化规律,发现葡萄酒中的溶氧量与葡萄酒生产工艺、游离二氧化硫、温度等密切相关,其中冷冻工艺、灌装工艺以及成品酒仓储阶段是溶解氧波动较大的环节。因此,掌握生产过程中各工艺环节溶解氧变化规律是解决溶解氧技术问题的前提。     

A review of microoxygenation application in wine

Oxygen has a fundamental role in the vinification process and occurs in the various stages, particularly during the fermentation and aging of wines. Phenolic compounds, such as oxygen, are relatively important in wine quality. Among polyphenols, anthocyanins and tannins are the most important compounds since they contribute to the organoleptic characteristics of wines, particularly colour and astringency. During wine‐making and aging, phenolics extracted from grapes gradually change owing to biochemical reactions, which result in a decrease in astringency as well as colour stabilization. Therefore, addition of a measured amount of oxygen, referred to as a microoxygenation process, was proposed to improve wine quality by accelerating these transformations of phenols. In a microoxygenation process, it is assumed that modification of phenolic compound reactions by oxidation should result in more coloured and less astringent products. In this article, the role of oxygen, phenolics and microoxygenation application in wine technology has been reviewed. Copyright © 2013 The Institute of Brewing & Distilling     

橡木桶陈酿过程葡萄酒溶解氧的变化

研究干红葡萄酒在橡木桶中陈酿过程中溶解氧的变化。结果表明，新鲜酒入桶后，酒中的溶解氧逐渐减少，3个月后达到稳定值；在橡木桶中，距液面深度不同的葡萄酒中的溶解氧含量不同，愈深含量愈低，但溶解氧的变化趋势一致；在桶贮的初始3个月内，不同板材制作的橡木桶中酒的溶解氧含量有差异，3个月后趋于一致。     

Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks

The techniques of accelerated wine aging imply the addition of wood pieces of oak to the wine and the use of small doses of oxygen (micro-oxygenation). The dosage of extremely small amounts needs the knowledge of the dissolved oxygen (DO) at every moment in order to assure its correct assimilation. This work presents the first results of a study about the evolution of the dissolved oxygen content in red wines during alternative accelerated aging. Samples were treated in stainless steel vessels with wood pieces and low micro-oxygenation levels. French oak was applied with different toasting levels: light, medium, and high. Quality parameters of the wine were monitored. The knowledge of wine DO levels allowed developing a controlled micro-dosage in the different phases during the accelerated aging. The wine was able to use the whole amount of oxygen provided throughout the process.     

Tissue residue depletion of moxidectin in lambs (Ovis aries) following subcutaneous administration

To date, a tissue depletion study of moxidectin (MOX) in lambs is not available. Thus, considering that lamb meat is of great commercial interest in the world, the aim of the present study was to determine the residue levels of MOX in lamb target-tissues (muscle, liver, kidney and fat) and subsequently calculate the MOX withdrawal period. For this purpose, the target-tissues were analysed by ultra-high-performance liquid chromatography-tandem mass spectrometry. Method validation was performed based on Commission Decision 2002/657/EC and VICH GL49. To quantify the analyte, matrix-matched analytical curves were constructed with spiked blank tissues. The limits of detection and quantitation were 1.5 and 5 ng g^?1, respectively, for all matrices. The linearity, decision limit, detection capability accuracy and inter- and intra-day precision of the method are reported. The lambs were treated with a single subcutaneous dose of 0.2 mg MOX kg^?1 body weight and were slaughtered in accordance with accepted animal care protocols. Samples of target-tissues were collected on 2, 4, 7, 14, 28 and 42 days after MOX administration. During the whole study, the highest drug residue level occurred in the fat. For the other target-tissues (muscle, liver and kidney), MOX concentrations were below the maximum residue limit (MRL). Considering the MRL value of 500 µg kg^?1 for MOX residues in sheep fat, our results in lambs allowed the estimation of a MOX withdrawal period of 31 days. This indicates that the withdrawal period established for MOX in adult sheep (28 days) does not apply for lambs.     

新、旧世界国家葡萄酒氧稳定同位素时空分布特征研究进展

氧稳定同位素是葡萄酒真实性检测的重要指标之一,其比值在自然因素(葡萄品种、地理环境、气候条件)和人为因素(栽培管理、酿酒工艺)影响下,在不同产地显示出不同时空分布特征。欧盟等旧世界国家已率先建立葡萄酒水中氧稳定同位素的测定方法及数据库,并将其应用于葡萄酒真实性检测中。然而,国内外在葡萄酒氧稳定同位素时空分布特征方面的研究较少,尚未形成统一数据平台,难以实现数据共享。本文总结了新世界(中国、美国、澳大利亚、智利等)和旧世界(西班牙、法国、意大利、奥地利等)国家葡萄酒中水的氧稳定同位素数据分布及鉴别应用,概述了影响该比值的因素,并阐述了目前存在问题和今后发展方向,目的在于明确氧稳定同位素比值在世界主要酿酒国家的分布特征,为我国建立葡萄酒氧同位素数据库及真伪鉴别提供数据支持。