不同橡木片处理对马瑟兰干红葡萄酒品质的影响

该试验以酿酒葡萄马瑟兰为原料，研究在葡萄酒发酵中期不同烘烤度和添加量的橡木片对葡萄酒品质的影响，通过检测酒样理化指标、酚类物质及CIELab颜色参数确定最佳处理。结果表明，橡木片烘烤度的增加对葡萄酒中酚类物质含量以及颜色优化有积极作用，而无烘烤度的橡木片对花色苷含量无积极影响，随橡木片添加量的增加有类似作用，且对颜色影响大于烘烤度的变化，其中添加2 g/L中度烘烤橡木片效果最佳，酒样的单宁、总酚、总花色苷含量分别提高38.60%、10.60%、10.28%；a*值、b*值分别提升12.02%、67.90%。

Effect of different oak chip treatments on the quality of Marselan dry red wine

Using wine grape Marselan as raw material, the effects of different toasting degrees and addition of oak chips on the quality of wine during the middle stage of wine fermentation were studied, and the optimal treatment was determined by testing the physical and chemical indicators, phenols and CIELab color parameters of wine samples. The results showed that the increase of oak chip toasting degree had a positive effect on the phenols contents and color optimization of wine, while the oak chip without toasting degree had no positive effect on the anthocyanin content, and it had similar effect with the increase of oak chip addition. And the effect on the color was greater than the change in the toasting degree. Among them, adding 2 g/L moderately roasted oak chips had the optimal effect. The contents of tannin, total phenols and total anthocyanins of the wine sample increased by 38.60%, 10.60%, and 10.28%, respectively, and the values of a* and b* value increased by 12.02% and 67.90%, respectively.