CAJ | 학술논문

本文通过对干红葡萄酒生产过程中溶解氧的跟踪检测，找出了酿造过程中每种工艺处理溶解氧的变化规律，发现葡萄酒中的溶氧量与葡萄酒生产工艺、游离二氧化硫、温度等密切相关，其中冷冻工艺、灌装工艺以及成品酒仓储阶段是溶解氧波动较大的环节。因此，掌握生产过程中各工艺环节溶解氧变化规律是解决溶解氧技术问题的前提。
본문통과대간홍포도주생산과정중용해양적근종검측，조출료양조과정중매충공예처리용해양적변화규률，발현포도주중적용양량여포도주생산공예、유리이양화류、온도등밀절상관，기중냉동공예、관장공예이급성품주창저계단시용해양파동교대적배절。인차，장악생산과정중각공예배절용해양변화규률시해결용해양기술문제적전제。
Variation of dissolved oxygen （DO） in dry red wine was tracked and tested during various processing conditions. Result indicated that the DO in wine had relation directly with the production technology, the dose of free sulfur dioxide and the temperature etc, particularly,＇large changes in DO occur during the freezing, bottling and storage of the wines. Mastering the variations of DO in each step of the wine production process is an important prerequisite to solve technical problems associated with DO.