天然木塞对干红葡萄酒品质的影响

对七种天然木塞（分别编号为1#～7#）的综合性能进行研究，通过检测木塞外观质量及物理特性，监测瓶贮期间是否漏酒、胀塞，酒液浸塞高度，瓶内游离氧，酒液中溶解氧、游离SO2、色度、色调，感官评价等多项指标，分析不同天然木塞的优缺点及对瓶装葡萄酒品质的影响。结果表明，2#木塞表面光洁、端面平整、色泽均一；木塞密封性能2#＞7#＞6#＞5#＞4#＞3#＞1#。2#木塞塞孔径最小、皮孔深度最浅、皮孔条数最少，尺寸误差最小、回弹能力最强，瓶贮36个月后，瓶内顶端空间游离氧最低（0.13 mg/L），酒液中溶解氧最低（0.19 mg/L），游离SO2最高（14 mg/L），色度最低（5.6），色调最低（0.96），感官品质最高（92分）。因此，2#木塞的性能指标及密封酒液的品质最好。

Effect of natural corks on the quality of dry red wine

The comprehensive properties of seven kinds of natural cork (numbered as 1#-7#) were studied. The appearance quality and physical characteristics of natural cork, wine leakage monitor, cork expansion, the immersion length of wine, free oxygen in the bottle, dissolved oxygen, free SO2, chroma, hue, sensory evaluation and other indicators during bottle storage were detected, and the advantages and disadvantages and impacts on the quality of bottled wine of different natural corks were analyzed. Results showed that the surface of 2# cork was smooth, the end face was flat and the color was uniform, the seal performance of natural corks was 2#＞7#＞6#＞5#＞4#＞3#＞1#. 2# cork had the smallest hole diameter, the shallowest depth, the smallest number of holes, the smallest size error and the strongest rebound ability. After 36 months of bottle storage, the free oxygen in the top space of bottle was the lowest (0.13 mg/L), the dissolved oxygen in the wine was the lowest (0.19 mg/L), the free SO2 was the highest (14 mg/L), the chroma was the lowest (5.6), the hue was the lowest (0.96), and the sensory quality was the highest (92), so the performance of 2# cork and the quality of the wine sealed by the 2# cork was the optimal.