葡萄酒保存的关键在于玻璃 - 软木接口
Julie Chanut1,2, Jean-Pierre Bellat2, Régis D Gougeon1,3
1Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France.
PNAS nexus
|November 9, 2023
概括
葡萄酒瓶的氧气屏障特性会受到储存条件的影响. 模型葡萄酒增加了玻璃软木接口的氧气传输,尤其是在随着时间的推移而更高的温度下.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 葡萄酒的保存方法
背景情况:
- 葡萄酒的保存依赖于有效的屏障系统来防止氧化.
- 堵塞瓶接口是氧气进入的关键点.
- 了解长期氧气屏障的演变对于葡萄酒的质量至关重要.
研究的目的:
- 在模拟葡萄酒保存过程中调查瓶塞系统的氧气屏障特性.
- 为了评估模型葡萄酒,储存位置和温度对24个月的氧气转移的影响.
主要方法:
- 通过瓶堵塞系统测量了氧气扩散.
- 模拟的葡萄酒保存条件包括不同的温度 (20°C,35°C,50°C) 和储存位置 (垂直,水平).
- 实验是在24个月的老化期内进行的.
主要成果:
- 只有塞的氧气扩散系数保持不变.
- 模型葡萄酒在20°C时显著增加了玻璃软木接口的氧气转移,达到75%左右.
- 瓶子的储存位置 (垂直与水平) 没有影响氧气传输.
- 在高温 (35°C,50°C) 时,屏障性能在降解之前分别保持稳定9个月和3个月.
结论:
- 玻璃 - 软木接口是氧气进入的关键途径,受到葡萄酒的存在和温度的影响.
- 较高的储存温度加快了葡萄酒瓶中氧气屏障性质的降解.
- 阻塞材料的完整性得到维护,但随着时间的推移和压力下,接口的完整性受到损害.
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