食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 60 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032265

研究报告

无釉陶罐陈酿对贺兰山东麓‘赤霞珠’干红葡萄酒的影响

  • 孙文静 ,
  • 吴明 ,
  • 张众 ,
  • 何曦 ,
  • 朱袁正鸿 ,
  • 王征 ,
  • 张军翔
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  • 1(宁夏大学 农学院,宁夏 银川,750021)
    2(宁夏食品检测研究院,国家市场监管重点实验室(枸杞和葡萄酒质量安全),宁夏 银川,750021)
    3(宁夏大学 生命科学学院,宁夏 银川,750021)
    4(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    5(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
第一作者：硕士研究生(张军翔教授为通信作者,E-mail:zhangjunxiang@126.com)

收稿日期: 2022-05-08

  修回日期: 2022-07-29

  网络出版日期: 2023-02-14

基金资助

国家自然科学基金项目(31960472)

收起

Effects of aging in unglazed pottery pot on Cabernet Sauvignon dry red wine from the foot of Helan Mountain

  • SUN Wenjing ,
  • WU Ming ,
  • ZHANG Zhong ,
  • HE Xi ,
  • ZHU Yuanzhenghong ,
  • WANG Zheng ,
  • ZHANG Junxiang
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(Ningxia Food Testing and Research Institute (Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation), Yinchuan 750021, China)
    3(School of Life Sciences, Ningxia University, Yinchuan 750021, China)
    4(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    5(Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China)

Received date: 2022-05-08

  Revised date: 2022-07-29

  Online published: 2023-02-14

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摘要

以贺兰山东麓‘赤霞珠’干红葡萄酒为原料,研究了陈酿9个月期间无釉陶罐、旧橡木桶和微氧罐3种不同材料容器对葡萄酒基本电化学参数、理化指标和香气感官的影响。结果表明,3种容器陈酿过程中葡萄酒的溶解氧和氧化还原电位有相似的变化规律,无釉陶罐的溶解氧含量和氧化还原电位较低,且变化平稳,表现出更加稳定的微氧特性。3种容器陈酿葡萄酒的总酸、pH、酒精度等无显著性差异,无釉陶罐的挥发酸含量显著低于旧橡木桶;随着陈酿进行,3种容器陈酿的葡萄酒总酚、单宁含量,整体呈现下降趋势;花色苷含量逐渐降低、色调逐渐升高,但色度呈现了“V”型变化,无釉陶罐表现出相对较好的颜色稳定性。3种容器陈酿的葡萄酒总体上香气演化相近,但无釉陶罐陈酿的葡萄酒表现出更多的果香味。综上,无釉陶罐具有良好的微氧特性,对葡萄酒品质调控更加稳定,可作为红葡萄酒陈酿容器应用于生产。

关键词： 陈酿容器; 微氧; 干红葡萄酒; 无釉陶罐

本文引用格式

孙文静 , 吴明 , 张众 , 何曦 , 朱袁正鸿 , 王征 , 张军翔 . 无釉陶罐陈酿对贺兰山东麓‘赤霞珠’干红葡萄酒的影响[J]. 食品与发酵工业, 2023 , 49(1) : 60 -66 . DOI: 10.13995/j.cnki.11-1802/ts.032265

Abstract

The experiment studied the effects of container material, i.e. unglazed pottery pot, old oak barrel and micro-oxygen pot, on the basic electrochemical parameters, physicochemical indexes and the organoleptic profile of wine during 9-month aging. Cabernet Sauvignon dry red wine from the eastern foot of Helan Mountain was taken as the raw material. The results showed that the dissolved oxygen and redox potential of wine had similar changes during aging of the three containers. The content of dissolved oxygen and redox potential of unglazed pottery were lower and changed steadily, showing more stable micro-oxygen characteristics. There was no significant difference in total acid, pH and alcohol among the three container aged wines, and the volatile acid of unglazed pottery pot was significantly lower than that of old oak barrel. With the aging process, the total phenol and tannin content of the wine aged in the three containers showed a downward trend as a whole. The anthocyanin content gradually decreased and the hue gradually increased, but the chromaticity showed a ‘V’ change, and the unglazed pottery showed relatively good color stability. The overall aroma evolution of the three container aged wines was similar, but the unglazed pottery aged wines showed more fruit aroma. In conclusion, the unglazed pottery pot has good micro-oxygen characteristics and more stable regulation of wine quality. As aforementioned, it can be used as a container for red wine aging. The results provide a theoretical basis for the application of unglazed pottery pot in wine aging.

Key words： aging containers; micro-oxygen; dry red wine; unglazed pottery

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