| 葡萄酒陈酿研究进展 |
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| 引用本文： | 郭雪霞,王颉,李长文,田键,郭孝辉. 葡萄酒陈酿研究进展[J]. 酿酒科技, 2005, 0(12): 104-106 |
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| 作者姓名： | 郭雪霞 王颉 李长文 田键 郭孝辉 |
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| 作者单位： | 1. 河北农业大学食品学院,河北,保定,071001
2. 中国农业科学院生物所,北京,100081 |
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| 摘 要： | 葡萄酒陈酿有自然陈酿和人工催陈方法，都能促进葡萄酒的老熟。自然陈酿葡萄酒老熟慢，但酒的风味好。人工催陈法有微氧熟化和氧化法、加臭氧法、电磁场催陈和微波催陈。采用综合催陈法提高葡萄酒老熟，可使葡萄酒更接近自然陈酿酒的风味，缩短葡萄酒陈酿的时间，提高企业的生产能力和效益。
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| 关 键 词： | 葡萄酒 自然陈酿 人工催陈 |
| 文章编号： | 1001-9286(2005)12-0104-03 |
| 收稿时间： | 2005-06-27 |
| 修稿时间： | 2005-06-27 |
Research Progress in Grape Wine Aging |
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| GUO Xue-xia,WANG Jie,LI Chang-wen,TIAN Jian,GUO Xiao-hui. Research Progress in Grape Wine Aging[J]. Liquor-making Science & Technology, 2005, 0(12): 104-106 |
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| Authors: | GUO Xue-xia WANG Jie LI Chang-wen TIAN Jian GUO Xiao-hui |
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| Affiliation: | 1. Food College of Hebei Agricultural University, Baoding, Hebei 071001 ; 2. Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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| Abstract: | Both natural aging methods and artificial aging methods could advance grape wine aging. Grape wine aging by natural aging methods had better wine taste but was in need of longer aging period. Artificial aging methods included small quantity oxygen aging and oxidation process, ozone addition method, electromagnetic field aging method, and microwave aging method. Grape wine by the complex use of all the aging methods had almost the same taste as grape wine by natural aging. Besides, the complex use of all the aging methods could shorten the aging time and increase the productivity and economic benefits for the enterprise. |
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| Keywords: | grape wine natural aging artificial aging |
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