带酒泥陈酿对红提葡萄酒香气的影响
Journal of Shandong Institute of Light Industry(Natural Science Edition)（2021）
Abstract
选用带细、粗酒泥和去除酒泥三种陈酿处理,红提葡萄酒陈酿一个月后通过测定酒样的浊度、香气成分和口感评价,探究不同酒泥陈酿对葡萄酒风味的影响.数据表明,带酒泥陈酿使红提葡萄酒的浊度升高,同时酒内酯类、醇类和酸类物质还有少量醛酮类香气物质含量增加,其中共有9种香气物质的OAV(≥10)较高,主要为己酸乙酯、庚酸乙酯、癸酸乙酯、辛酸乙酯、乙酸异戊酯等.其中带细酒泥陈酿的红提葡萄酒风味更加协调,口感更佳.酒泥陈酿工艺对红提葡萄酒风味有一定的积极影响.
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