葡萄酒陈酿新技术研究进展

Research Progress on New Wine Aging Technologies

摘要:

葡萄酒作为全世界最受欢迎的饮品之一，其感官特性（如气味、口感和颜色）在很大程度上取决于所使用的陈酿技术。橡木桶是陈酿红葡萄酒常用的容器，但是用橡木桶陈酿周期较长，人力、物力消耗大，且产量也有限，所以亟待寻求替代橡木桶的陈酿方法。作者探究了橡木桶陈酿葡萄酒的原理，并比较了不同葡萄酒陈酿新方法的原理、优劣及可行性，同时，结合我国国情对未来寻求新材料替代橡木桶的可行性进行了展望，为新兴技术与葡萄酒行业的结合提供理论支持。

Abstract:

As one of the most popular drinks in the world, wine's organoleptic properties (such as smell, taste and color) largely depend on the aging technology. Oak barrel is a commonly used method for aging red wines, but it has a long aging cycle, high labor and material consumption, and limited production. Thus, it is urgent to find an alternative to oak barrel. This article explores the principle of oak barrel aging, and compared the principle, advantages and disadvantages and feasibility of different new methods to aging wine. At the same time, the feasibility of seeking alternative materials for oak barrel in the future is prospected based on the national conditions in China, which provides theoretical support for the combination of emerging technologies and wine industry.