CAJ | 학술논문

旨在通过定期测定酒精发酵和苹乳发酵结束后的葡萄酒在橡木桶中的总酸、挥发酸、游离硫、丹宁、pH、色度、色调等理化指标，研究橡木桶对葡萄酒品质的影响。优质干红葡萄酒一般都要经过橡木桶储藏陈酿，而橡木桶究竟如何提高葡萄酒品质，表现在哪些方面，除了感官品尝外，理化指标可以作为了解其作用的辅助参考。本文通过8个月的橡木桶陈酿，每隔一个月用移液管提取橡木桶中同一位置的干红葡萄酒，测定7项理化指标。结果表明：橡木桶陈酿过程中， pH值、总酸保持不变，色度、挥发酸和丹宁含量增加，而游离硫含量和色调明显下降。
지재통과정기측정주정발효화평유발효결속후적포도주재상목통중적총산、휘발산、유리류、단저、pH、색도、색조등이화지표，연구상목통대포도주품질적영향。우질간홍포도주일반도요경과상목통저장진양，이상목통구경여하제고포도주품질，표현재나사방면，제료감관품상외，이화지표가이작위료해기작용적보조삼고。본문통과8개월적상목통진양，매격일개월용이액관제취상목통중동일위치적간홍포도주，측정7항이화지표。결과표명：상목통진양과정중， pH치、총산보지불변，색도、휘발산화단저함량증가，이유리류함량화색조명현하강。
This paper aims to study the influence of oak barrels on the wine quality by regularly measuring the seven physical and chemical indicators of wine———total acid, volatile acid, free sulfur, tannins, pH, color and tint .In this experiment, the author measured these seven indicators of the wine spent 8 months in oak barrels by picking up red wine with a pipette in the same position of the barrel every other month. The result showed that the total acid and pH value didn’t change with time goes by, color became dark, volatile acid and tannins increased while the content of free sulfur and tint decreased .