【摘要】 为了研究贮藏温度和贮藏时间对干红葡萄酒主要理化指标的影响,取赤霞珠干红葡萄酒作为供试材料,贮藏温度设计为0℃、8℃、16℃、24℃和32℃,贮藏时间设计为1 d、3 d、5 d和7 d,采用完全随机试验设计,测定乙醇体积分数、总酸度和游离SO₂ 3个理化指标.结果表明:贮藏温度和贮藏时间对干红葡萄酒的乙醇体积分数、总酸度和游离SO₂均有不同程度的影响.乙醇体积分数随着贮藏温度的升高呈现先增加后减小的趋势,贮藏温度为16℃时乙醇体积分数最高,随着贮藏时间的延长呈现逐渐下降的趋势.贮藏温度和贮藏时间对总酸的影响差异显著,交互作用差异极显著,对干红葡萄酒总酸影响最小的贮藏组合为0℃、7 d,其次为8℃、7 d和16℃时的1 d和3 d.游离SO₂随着贮藏温度的升高和贮藏时间的延长呈现减小的趋势.总体来看,短期贮藏干红葡萄酒以16℃为佳.更多还原

【Abstract】 To study the effects of storage temperature and time on the main physicochemical indexes of dry red wines,Cabernet Sauvignon dry red wine was taken as the test material,the storage temperatures were designed as 0℃,8℃,16℃,24℃ and 32℃,and the time gradients were designed as 1 d,3 d,5 d and 7 d.The three physicochemical indexes of alcohol,total acidity and free SO₂ were determined using a completely randomized test design.The results showed that the storage temperature and time had different effects on the alcohol,total acidity and free SO₂ of the dry red wine.The alcoholic content tended to increase and then decrease with the increase of storage temperature,and the highest alcoholic content was found at the storage temperature of 16 ℃,which tended to decrease with the increase of storage time.The storage temperature and time had a significant effect on the total acidity,and the interaction was highly significant.Overall,short-term storage of dry red wine at 16 ℃ was preferred.更多还原