浸泡橡木片对干红葡萄酒质量的影响

目的]了解不同烘焙程度的橡木片对干红葡萄酒质量的影响。方法]以昌黎产区赤霞珠干红葡萄原酒为试验材料,分别添加轻度、中度、中度加重等不同烘烤程度的橡木片,分析各处理的理化和感官指标。结果]添加4 g/L中度加重烘焙橡木片的葡萄酒,颜色深,香气浓郁,口感协调,在3组中整体效果最好。结论]该研究为橡木片在干红葡萄酒中的利用提供了参考。

Effect of Oak Chips on Quality of Dry Red Wine

Objective] To understand effects of different degrees baked oak chips on quality of dry red wine.Method] The dry red wine made in Changli was treated with different degrees baked oak chips,the physicochemical and sensory indicators of all the treatments were analyzed.Result] The treatment adding with 4 g/L enhanced medium baked oak chips was the best,the wine had dark color,heavy fragrance,structural balance and higher quality.Conclusion] The research provided reference for utilization of oak chips in dry red wine.