摘要
桶木桶用于葡萄酒陈酿，存在于木桶中的挥发酚、呋喃醛、橡木内酯、萜类、单宁等由于溶解、浸渍等作用而进入到葡萄酒中，增加了酒的风味复杂性；并可防止因带菌皮而引起酒的过分还原，还可增强酒的品种香气。
When wine maturation occured in the oak barrel, some compments of the barrel: volatile phenols、 furaldehyde、 oak lactone、terpens、 tannins were extxacted into the wine, So that wine flavour complexity were enbanced. in this way ,reduction by the yeast lees as well as oxidation of the wine surface was prevented, and the intensity of the varietal aroma seemed to be increased.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1998年第6期55-57,共3页
Food and Fermentation Industries
