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在受控微氧化下陈熟的Turpan干红葡萄酒的质量演变

Ya Chen¹, Weijia Lian^1,2, Ke Li³

¹Turpan Experimental Station, Xinjiang Academy of Agricultural Sciences, Turpan, Xinjiang, China.

Journal of food science

|August 22, 2025

概括

氧气调节通过增强颜色和香味,同时减少不良音质,提高了卡伯内·索维尼昂干红葡萄酒的质量. 一个最佳的氧气度为1mL/L/月,导致最佳的感觉评估得分.

科学领域:

葡萄酒学
食品化学
感官科学

背景情况:

在葡萄酒制作过程中,氧气管理至关重要,尤其是红葡萄酒,如卡伯内索维尼昂.
土尔潘地区独特的气候为葡萄种植和酒提供了特殊的挑战和机遇.
了解氧气对葡萄酒老化的影响是优化品质的关键.

研究的目的:

研究不同氧气度对来自Turpan地区的干红葡萄酒的质量的影响.
确定最佳的氧气水平以改善葡萄酒的风味和感官特征.
提供类似气候条件下酒的实用见解.

主要方法:

物理化学分析以评估葡萄酒的组成.
头部空间固态微提取和气色谱-质谱 (HS-SPME-GC-MS) 用于挥发性化合物分析.
感官评估以衡量消费者的感知和整体质量.

主要成果:

氧气调节促进了聚合,增加了颜色强度,并降低了总硫和素含量.
氧气输入减少了绿色和土质的音色,增强了鲜花和坚果的香味,并积极影响了乙基二甲酸盐的水平.
一个最佳的氧气度为1mL/L/月,使得口味更和,身体更,感官得分更高,而不会显著影响基本的物理化学指标.

结论:

控制氧气应用是一种有效的策略,可以提高Turpan Cabernet Sauvignon干红葡萄酒的质量和感觉特征.
最佳的氧气水平可以减轻负面的感官属性,并促进理想的芳香复杂性.
这些发现为具有相似环境条件的葡萄酒生产者提供了宝贵的理论和实践参考.

关键词:

年龄增长卡伯内·索维尼翁干红葡萄酒 (CSDRW)味道化合物氧气一个子

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