| 葡萄酒发酵微氧化技术研究进展 |
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| 引用本文： | 郭晓晖,王雨雪,王颖,龙道崎,明建,赵国华.葡萄酒发酵微氧化技术研究进展[J].食品科学,2012,33(9):291-295. |
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| 作者姓名： | 郭晓晖 王雨雪 王颖 龙道崎 明建 赵国华 |
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| 作者单位： | 1.西南大学食品科学学院
2.重庆市特色食品工程技术研究中心 |
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| 基金项目： | 国家星火计划项目(2010GA811001);新疆生产建设兵团工业科技攻关计划项目(2009GG39) |
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| 摘 要： | 微氧化技术是将微小的连续可控的氧气气泡通入发酵罐中促进葡萄酒熟化和改善葡萄酒品质的技术。本文总结近5年国际上有关微氧化的文献，对其操作及原理、微氧化过程物质转化、影响因素(葡萄特性、氧气控制、游离SO2含量等)进行概括性综述。并在此基础上，对微氧化研究和应用存在的问题及发展的前景进行分析。
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| 关 键 词： | 微氧化 葡萄酒 酚类 游离SO2 |
Research Progress of Micro-Oxygenation(MOX) Technology in Wine Fermentation |
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| GUO Xiao-hui,WANG Yu-xue,WANG Ying,LONG Dao-qi,MING Jian,ZHAO Guo-hua.Research Progress of Micro-Oxygenation(MOX) Technology in Wine Fermentation[J].Food Science,2012,33(9):291-295. |
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| Authors: | GUO Xiao-hui WANG Yu-xue WANG Ying LONG Dao-qi MING Jian ZHAO Guo-hua |
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| Affiliation: | (1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Chongqing Special Food Engineering Research Center, Chongqing 400715, China) |
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| Abstract: | Micro-oxygenation (MOX) technology is the process of introducing a trace, continuous and controlled amount of oxygen to wine to shorten the aging time of wine and improve wine quality. In this paper, the international literature on MOX technology in the last 5 years is summarized in terms of operation, principle, material transformation, and affecting factors (such as grape characteristics, oxygen control and free SO2 content). Current problems in studying and applying MOX technology and future development prospects are also analyzed. |
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| Keywords: | micro-oxygenation (MOX) technology wine phenolics free SO2 |
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