橡木片浸泡发酵对赤霞珠干红葡萄酒品质的影响

选用内蒙古乌海地区赤霞珠葡萄品种为原料，采用橡木片浸泡发酵法，酿制赤霞珠干红葡萄酒。通过测定比较发酵期间、发酵结束及陈酿后赤霞珠干红葡萄酒的理化指标并进行感官评定，确定最佳的橡木片添加量，进而提高赤霞珠干红葡萄酒品质。结果表明，在葡萄醪液中加入1 g/L的天然橡木片进行发酵及陈酿，最终得到的赤霞珠干红葡萄酒色度（2.35）、色调（0.84）、单宁（850.5 mg/L）、总酚（1 254.7 mg/L）均有明显改善且酒体较为稳定，明胶指数和盐酸指数最高分别为194.4 mg/L和195.0 mg/L，其感官评分为83分。因此，添加1 g/L天然橡木片浸泡发酵能改善赤霞珠干红葡萄酒品质。

Effect of oak chips soaking fermentation on quality of Cabernet Sauvignon dry wine

With the Cabernet Sauvignon grape from Wuhai, Inner Mongolia as raw material, the Cabernet Sauvignon dry wine was brewed by oak chips soaking fermentation. Through determining and comparing the physical and chemical indexes of the wine during fermentation, after fermentation, aging and sensory evaluation, the optimum oak chips addition was determined in order to improve the quality of the wine. The results showed that adding 1 g/L of natural oak chips in grape mash for fermentation and aging, the chromaticity (2.35), hue (0.84), tannin content (850.5 mg/L) and total phenols (1 254.7 mg/L) of the wine were significantly improved and the body was relatively stable. The highest gelatin index and hydrochloric acid index were 194.4 mg/L and 195.0 mg/L, respectively. The sensory score was 83. Therefore, adding 1 g/L of natural oak chips aging in grape mash for soaking fermentation could improve the quality of Cabernet Sauvignon dry red wine.