CAJ | 학술논문

对不同生产商提供的4种贴片1+1塞的密封性能进行实验，通过对瓶装干红葡萄酒在正放、倒放两种陈放方式下的溶解氧、游离二氧化硫、色度、色调、浸塞高度、感官质量等方面的跟踪检测，分析其优、缺点及对瓶装葡萄酒品质的影响，以指导葡萄酒企业正确选择使用瓶塞，保证葡萄酒在装瓶后更好地表现其潜在品质。
대불동생산상제공적4충첩편1+1새적밀봉성능진행실험，통과대병장간홍포도주재정방、도방량충진방방식하적용해양、유리이양화류、색도、색조、침새고도、감관질량등방면적근종검측，분석기우、결점급대병장포도주품질적영향，이지도포도주기업정학선택사용병새，보증포도주재장병후경호지표현기잠재품질。
The sealing performance of four kinds of patch pork provided by different manufacturers was compared through tracing measurement of dissolved oxygen, free sulfur dioxide, colority, cork-dipping height, and sensory quality of bottled dry red wine (upward placement and down-ward placement respectively). The advantages and disadvantages of each patch cork and its effects on the quality of bottled wine were analyzed to guide the selection of proper patch cork in wineries and to ensure better wine quality after wine bottling.