橡木桶对葡萄酒品质的影响
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摘要
橡木桶对葡萄酒的香气、色泽和稳定性有重要的作用。葡萄酒在橡木桶中经过氧化、浸渍等反应,可以有效改善葡萄酒品质。该文综述了橡木的种类、橡木桶的容量、橡木的烘烤程度对葡萄酒的品质的影响,并对生产中如何选择橡木桶提出合理建议。旨在进一步探究橡木桶在葡萄酒成熟中的作用。
Oak barrel has an important effect on aroma,color and stability of wine.The quality of wine can be improved effectively through oxidized and impregnated in oak barrels.The effects of oak type,oak barrel capacity and the degree of oak baking on the quality of wine were summarized,and the reasonable suggestion on the selection of oak barrels in production was made,to further explore the role of oak barrels in wine aging.
Oak barrel has an important effect on aroma,color and stability of wine.The quality of wine can be improved effectively through oxidized and impregnated in oak barrels.The effects of oak type,oak barrel capacity and the degree of oak baking on the quality of wine were summarized,and the reasonable suggestion on the selection of oak barrels in production was made,to further explore the role of oak barrels in wine aging.
引文
[1]中华人民共和国质量监督检验检疫总局,中国国家标准化管理委员会.GB 15037—2006葡萄酒[S].北京:中国标准出版社,2006.
[2]张会宁,刘延琳,胡立志,等.橡木桶对葡萄酒陈酿中花色苷的影响[J].中国酿造,2014,33(10):40-44.
[3]高韡.葡萄酒酿造工艺与橡木桶[J].农产品加工,2007,6(5):41-42.
[4]赵春青,都振江,武胜叶.浅谈橡木桶在葡萄酒生产中的作用及合理使用[J].中外葡萄与葡萄酒,2008,33(6):59-61.
[5]CHATONNET P,DUBOURDIEU D.Comparative study of the characteristics of American white oak and European oak for production of barrels used in barrel aging of wines[J].Am J Enol Vitic,1998,49(1):79-85.
[6]TERESA G C,CARMEN A A.Effect of oak barrel type on the volatile composition of wine:storage time optimization[J].Sci Dir,2006(39):199-205.
[7]MARIA T,DIANA D S,ANTONELLA C.Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips[J].Food Chem,2007,103(1):46-54.
[8]WATERHOUSE A L,TOWEY J P.The extraction of volatile compounds from French and American oak barrels[J].Trend Food Sci Tech,2006,17(8):438-447.
[9]MORALES M L,BENITEZ B,TRONCOSO A M,et al.Accelerated aging of wine vinegars with oak chips:evaluation of wood flavor compounds[J].Food Chem,2004,88(2):305-315.
[10]BAUTISTA-ORTIN A B,LENCINA A G,CANO-L魷PEZ,et al.The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels:effect of the contact time and size of the oak chips on aroma compounds[J].Grape Wine,2008,14(2):63-70.
[11]马文平,孙雅,倪志婧,等.国产与欧美主要橡木资源及其在葡萄酒中的应用进展[J].宁夏农林科技,2016,59(6):38-42,49.
[12]贺晋瑜.酚类物质对葡萄酒品质的影响[J].山西农业科学,2012,40(10):1118-1120.
[13]刘霞.橡木片陈酿对赤霞珠干红葡萄酒品质的影响[J].中国酿造,2016,35(11):78-82.
[14]段雪荣.橡木桶陈酿对昌黎赤霞珠干红葡萄酒品质的影响[D].杨凌:西北农林科技大学,2012.
[15]尹建邦.烟台产区蛇龙珠葡萄酒中挥发香气成分的研究[D].无锡:江南大学,2009.
[16]方芳,李景明,黄卫东,等.葡萄酒中黄酮醇的高效液相色谱测定方法以及陈酿对黄酮醇含量的影响[J].农产品加工,2006,5(8):47-53.
[17]刘涛,吕文,闫军,等.橡木桶陈酿对红葡萄酒的作用与影响研究[J].酿酒,2008,35(6):81-83.
[18]温鹏飞,陈建业,李景明,等.橡木桶陈酿对红葡萄酒中黄烷-3-醇和原花色素的影响[J].食品科学,2006,27(4):110-114.
[19]梁国伟.国产橡木桶贮存赤霞珠干红葡萄酒香气成分变化规律研究[D].石家庄:河北科技大学,2010.
[20]刘彦龙,刘学艳,刘学艳,等.长白山蒙古栎材橡木桶生产工艺流程和性能[J].东北林业大学学报,2010,54(3):123-130.
[21]李春风,杨洋,唐朝发,等.长白山蒙古栎材制造橡木桶工艺[J].绿色科技,2016,7(8):142-143.
[22]P魪REZ-PRIETO L J,L魷PEZ-ROCA J M,MART魱NEZ-CUTILLAS A,et al.Maturing wines in oak barrels.Effects of the origin,volume,and age of barrel on the wine volatile compostion[J].J Agr Food Chem,2002,50(11):3273-3276.
[23]张美玲,高年发,王树生,等.橡木桶陈酿对红葡萄酒中白藜芦醇含量的影响[J].中国酿造,2008,27(3):20-22.
[24]HECTOR E,LORRAINE B,JOHN R P,et al.Effect of maturation in small oak casks on the volatility of red wine aroma compounds[J].Anal Chim Acta,2002,458(57):45-54.
[25]刘一健,孙剑,锋王颉,等.葡萄酒酚类物质的研究进展[J].中国酿造,2009,28(8):5-9.
[26]KOUSSISSI E,DOURTOGLOU V G,AGELOUSSIS G,et al.Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis[J].Food Chem,2009,114(4):1503-1509.
[27]田文,聂聪,门颖.橡木片处理对红葡萄酒关键橡木香气的影响[J].食品工业,2015,36(12):204-207.
[28]韩国民,代玲敏,李华,等.微氧处理在干红葡萄酒陈酿中的应用研究进展[J].食品工业科技,2016,38(24):380-385.
[29]康文怀,李华,杨雪峰,等.微氧技术在葡萄酒陈酿中的应用[J].食品与发酵工业,2006,32(5):77-81.
[30]NEVARES I,CRESPO R,GONZALEZ C,et al.Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a color camera[J].Aust J Grape Wine,2014,61(20):353-360.
[31]贾金辉.橡木桶贮赤霞珠干红葡萄酒主要理化指标变化的研究[J].辽宁农业职业技术学院学报,2014,16(6):1-3,8.
[32]曾新安,岳强,肖利民.橡木桶陈酿过程中葡萄酒溶解氧的变化[J].酿酒科技,2005(11):73-74.
[33]郭永亮,周淑珍.提高葡萄酒品质的有效途径(II)—发酵阶段提升酒质的工艺策略[J].中外葡萄与葡萄酒,2010,35(5):61-64.
[34]卜潇,程静,刘树文,等.橡木及橡木制品在葡萄酒酿造中的应用[J].酿酒科技,2015(10):84-88.
[35]PIGGOTT J R,CONNER J M,CLYNE J,et al.The influence of nonvolatile constituents on the extraction of ethyl esters from brandies[J].J Sci Food Agr,1992,40(59):477-482.
[36]李华.橡木桶与葡萄酒[J].中外葡萄与葡萄酒,2002,27(1):49-53.
[37]王作仁,李泽福.橡木桶与葡萄酒成熟[J].中外葡萄与葡萄酒,2002,27(2):62.
[38]蒋文鸿,严斌,侍朋宝,等.浸泡橡木片对干红葡萄酒质量的影响[J].安徽农业科学,2011,39(32):20035-20037.
[39]ARAPITSAS P,ANTONOPOULOS A,STEFANOU E,et al.Artificial aging of wines using oak chips[J].Food Chem,2004,29(86):563-570.
[40]贾金辉.橡木桶贮赤霞珠干红葡萄酒主要理化指标变化的研究[J].辽宁农业职业技术学院学报,2014,16(6):1-3,8.
[41]杨醇清.浅谈橡木桶陈酿技术应用[J].酿酒,2013,34(4):49-52.
[42]SANCHEZ-IGLESIAS M,GONZALEZ-SANJOSE M L,PEREZ-MAGARINO S,et al.Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine[J].J Agric Food Chem,2009,57(28):11498-11509.
[43]崔向云,何建军,潘秋红,等.新旧橡木桶陈酿对干红葡萄酒花色苷和颜色的影响[J].中外葡萄与葡萄酒,2010,35(7):18-22.
[2]张会宁,刘延琳,胡立志,等.橡木桶对葡萄酒陈酿中花色苷的影响[J].中国酿造,2014,33(10):40-44.
[3]高韡.葡萄酒酿造工艺与橡木桶[J].农产品加工,2007,6(5):41-42.
[4]赵春青,都振江,武胜叶.浅谈橡木桶在葡萄酒生产中的作用及合理使用[J].中外葡萄与葡萄酒,2008,33(6):59-61.
[5]CHATONNET P,DUBOURDIEU D.Comparative study of the characteristics of American white oak and European oak for production of barrels used in barrel aging of wines[J].Am J Enol Vitic,1998,49(1):79-85.
[6]TERESA G C,CARMEN A A.Effect of oak barrel type on the volatile composition of wine:storage time optimization[J].Sci Dir,2006(39):199-205.
[7]MARIA T,DIANA D S,ANTONELLA C.Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips[J].Food Chem,2007,103(1):46-54.
[8]WATERHOUSE A L,TOWEY J P.The extraction of volatile compounds from French and American oak barrels[J].Trend Food Sci Tech,2006,17(8):438-447.
[9]MORALES M L,BENITEZ B,TRONCOSO A M,et al.Accelerated aging of wine vinegars with oak chips:evaluation of wood flavor compounds[J].Food Chem,2004,88(2):305-315.
[10]BAUTISTA-ORTIN A B,LENCINA A G,CANO-L魷PEZ,et al.The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels:effect of the contact time and size of the oak chips on aroma compounds[J].Grape Wine,2008,14(2):63-70.
[11]马文平,孙雅,倪志婧,等.国产与欧美主要橡木资源及其在葡萄酒中的应用进展[J].宁夏农林科技,2016,59(6):38-42,49.
[12]贺晋瑜.酚类物质对葡萄酒品质的影响[J].山西农业科学,2012,40(10):1118-1120.
[13]刘霞.橡木片陈酿对赤霞珠干红葡萄酒品质的影响[J].中国酿造,2016,35(11):78-82.
[14]段雪荣.橡木桶陈酿对昌黎赤霞珠干红葡萄酒品质的影响[D].杨凌:西北农林科技大学,2012.
[15]尹建邦.烟台产区蛇龙珠葡萄酒中挥发香气成分的研究[D].无锡:江南大学,2009.
[16]方芳,李景明,黄卫东,等.葡萄酒中黄酮醇的高效液相色谱测定方法以及陈酿对黄酮醇含量的影响[J].农产品加工,2006,5(8):47-53.
[17]刘涛,吕文,闫军,等.橡木桶陈酿对红葡萄酒的作用与影响研究[J].酿酒,2008,35(6):81-83.
[18]温鹏飞,陈建业,李景明,等.橡木桶陈酿对红葡萄酒中黄烷-3-醇和原花色素的影响[J].食品科学,2006,27(4):110-114.
[19]梁国伟.国产橡木桶贮存赤霞珠干红葡萄酒香气成分变化规律研究[D].石家庄:河北科技大学,2010.
[20]刘彦龙,刘学艳,刘学艳,等.长白山蒙古栎材橡木桶生产工艺流程和性能[J].东北林业大学学报,2010,54(3):123-130.
[21]李春风,杨洋,唐朝发,等.长白山蒙古栎材制造橡木桶工艺[J].绿色科技,2016,7(8):142-143.
[22]P魪REZ-PRIETO L J,L魷PEZ-ROCA J M,MART魱NEZ-CUTILLAS A,et al.Maturing wines in oak barrels.Effects of the origin,volume,and age of barrel on the wine volatile compostion[J].J Agr Food Chem,2002,50(11):3273-3276.
[23]张美玲,高年发,王树生,等.橡木桶陈酿对红葡萄酒中白藜芦醇含量的影响[J].中国酿造,2008,27(3):20-22.
[24]HECTOR E,LORRAINE B,JOHN R P,et al.Effect of maturation in small oak casks on the volatility of red wine aroma compounds[J].Anal Chim Acta,2002,458(57):45-54.
[25]刘一健,孙剑,锋王颉,等.葡萄酒酚类物质的研究进展[J].中国酿造,2009,28(8):5-9.
[26]KOUSSISSI E,DOURTOGLOU V G,AGELOUSSIS G,et al.Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis[J].Food Chem,2009,114(4):1503-1509.
[27]田文,聂聪,门颖.橡木片处理对红葡萄酒关键橡木香气的影响[J].食品工业,2015,36(12):204-207.
[28]韩国民,代玲敏,李华,等.微氧处理在干红葡萄酒陈酿中的应用研究进展[J].食品工业科技,2016,38(24):380-385.
[29]康文怀,李华,杨雪峰,等.微氧技术在葡萄酒陈酿中的应用[J].食品与发酵工业,2006,32(5):77-81.
[30]NEVARES I,CRESPO R,GONZALEZ C,et al.Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a color camera[J].Aust J Grape Wine,2014,61(20):353-360.
[31]贾金辉.橡木桶贮赤霞珠干红葡萄酒主要理化指标变化的研究[J].辽宁农业职业技术学院学报,2014,16(6):1-3,8.
[32]曾新安,岳强,肖利民.橡木桶陈酿过程中葡萄酒溶解氧的变化[J].酿酒科技,2005(11):73-74.
[33]郭永亮,周淑珍.提高葡萄酒品质的有效途径(II)—发酵阶段提升酒质的工艺策略[J].中外葡萄与葡萄酒,2010,35(5):61-64.
[34]卜潇,程静,刘树文,等.橡木及橡木制品在葡萄酒酿造中的应用[J].酿酒科技,2015(10):84-88.
[35]PIGGOTT J R,CONNER J M,CLYNE J,et al.The influence of nonvolatile constituents on the extraction of ethyl esters from brandies[J].J Sci Food Agr,1992,40(59):477-482.
[36]李华.橡木桶与葡萄酒[J].中外葡萄与葡萄酒,2002,27(1):49-53.
[37]王作仁,李泽福.橡木桶与葡萄酒成熟[J].中外葡萄与葡萄酒,2002,27(2):62.
[38]蒋文鸿,严斌,侍朋宝,等.浸泡橡木片对干红葡萄酒质量的影响[J].安徽农业科学,2011,39(32):20035-20037.
[39]ARAPITSAS P,ANTONOPOULOS A,STEFANOU E,et al.Artificial aging of wines using oak chips[J].Food Chem,2004,29(86):563-570.
[40]贾金辉.橡木桶贮赤霞珠干红葡萄酒主要理化指标变化的研究[J].辽宁农业职业技术学院学报,2014,16(6):1-3,8.
[41]杨醇清.浅谈橡木桶陈酿技术应用[J].酿酒,2013,34(4):49-52.
[42]SANCHEZ-IGLESIAS M,GONZALEZ-SANJOSE M L,PEREZ-MAGARINO S,et al.Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine[J].J Agric Food Chem,2009,57(28):11498-11509.
[43]崔向云,何建军,潘秋红,等.新旧橡木桶陈酿对干红葡萄酒花色苷和颜色的影响[J].中外葡萄与葡萄酒,2010,35(7):18-22.