【摘要】 微氧化作为改善红葡萄酒质量的一项重要技术措施,可以代替传统的橡木老熟方法,降低葡萄酒的生产成本。在微氧化过程中,葡萄酒中发生一系列化学反应,如酚类化合物通过聚合反应产生一些酚类聚合物,这些酚类聚合物加强了葡萄酒的色泽稳定性,同时改善了葡萄酒的口感。微氧化也可去除葡萄酒的一些生疏味、还原香气。对加强葡萄酒微氧化过程的参数控制进行了阐述。更多还原

【Abstract】 As an important technical measure to improve the quality of red wine, micro-oxygenation can replace the traditional oak aging method, and for less of the long-term cost associated with oak barrels of wine. During the period, a series of chemical reactions take place in wine, For example, wine phenols react to form polymeric species that enhance colour stability and palate structure of wine.Micro-oxygenation can also diminishes some green and reductive aroma of wine. In addition, the paper was also discussed the parameter control of enhancing the micro-oxygenation of wine.更多还原