| 摘要: |
| 【目的】筛选适于国产瓶装红葡萄酒长期保存的储存方式，为其科学储存提供依据。【方法】通过理化分析和感官评价，系统研究14个月瓶储期间酒瓶放置方式（横放、竖放）和储存条件（酒柜、酒窖、室温）对赤霞珠红葡萄酒颜色参数、理化成分和香气感官特性的影响。【结果】不同储存方式对赤霞珠红葡萄酒颜色和感官品质具有显著影响，与放置方式相比，储存条件的影响更大；其中室温储存影响最大，酒窖次之，酒柜储存影响最小。在瓶储的前9个月，随着储存温度的升高，红葡萄酒的颜色稳定性和香气复杂性增加；但是储存14个月时，室温储存酒样已出现部分老化特征（如突出的黄色色调和陈酿香气），而酒柜储存酒样还保持有深宝石红色和红色浆果香。相关分析结果显示，红葡萄酒颜色和香气的变化与酒样中发生的氧化反应有关，较高的储存温度加速了葡萄酒的成熟。【结论】瓶装赤霞珠红葡萄酒储存期间颜色和感官品质的变化与氧化作用密切相关，其是多个因素（氧气、储存温度和时间）综合作用的结果，酒瓶横放和较低的储存温度更适于红葡萄酒的长期保存。 |
| 关键词: 红葡萄酒 储存方式 葡萄酒颜色 感官品质 |
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| 基金项目:国家重点研发计划项目(2019 YFD1002504)；陕西省重点产业创新链（群）-农业领域项目(2020ZDLNY05-05) |
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| Impact of storage patterns on color and sensory quality of Cabernet Sauvignon red wines |
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PENG Jingjing,GUAN Xuan,LAN Huijing,et al
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| Abstract: |
| 【Objective】This study screened proper storage pattern for long-term storage of bottled domestic red wines to provide evidence for their scientific storage.【Method】Different storage patterns of bottle position (vertical or horizontal) and storage conditions (cabinet,cellar or room) were applied and the effects on color parameters,chemical components and aromatic characteristics of Cabernet Sauvignon red wines were examined during 14 months of storage.【Result】Storage patterns had significant impacts on color and sensory quality of Cabernet Sauvignon wines during storage.Bottle position was less effective than storage conditions.Room storage had greatest effects,followed by wine cellar and wine cabinet.During the first 9 months of storage,wine color stability and aroma complexity were improved with the increase of temperature.After storage for 14 months,aging characteristics appeared in samples stored in room condition,such as highlighted yellow color hue and aged red wine aroma, while wines stored in cabinet kept intense ruby color and red berry aroma.The correlation analysis further showed that the changes were mostly related to oxidation occurred in wine samples,and higher storage temperature accelerated the aging of red wine.【Conclusion】The color and sensory evolution of Cabernet Sauvignon wines were closely related to oxidation during bottle storage,resulted from the combination of oxygen,storage temperature and time.Low temperature and horizontal position are suggested for long-term storage. |
| Key words: red wine storage pattern wine color sensory quality |
