食品工业科技2026，Vol.47Issue(20)：63-75,13.DOI:10.13386/j.issn1002-0306.2025120205
橡木桶陈酿对西拉单品种和混酿干红葡萄酒品质的影响
Effect of Barrel Aging on the Quality of Syrah Monovarietal and Syrah-Petit Verdot Blend Dry Red Wine
摘要
Abstract
To elucidate the differential mechanisms of oak barrel ageing on the quality of monovarietal and blended dry red wines,this study employed Syrah monovarietal wine and Syrah-Petit Verdot blend(90:10)wine as experimental materials.Both wines were aged for 12 months in Wolin oak barrels with stainless steel tanks serving as the control.The dynamic changes in basic physicochemical parameters and phenolic compounds were systematically analyzed,and the volatile aroma components were comprehensively evaluated using principal component analysis(PCA)and odor activity values(OAV).The results showed that the micro-oxidative environment of oak barrels significantly increased the contents of total phenols,tannins,and oak-derived aroma compounds in both wines(P<0.05).However,the evolution pathways of anthocyanins differed between the two wines.After 12 months of oak aging,the monovarietal wine exhibited a lower degradation rate of monomeric anthocyanins(35.85%)and a higher degree of methylation,presenting a bright purple-red color.In contrast,the blended wine underwent more extensive anthocyanin transformation(64.70% degradation),which promoted the formation of polymeric pigments and resulted in a shift toward a mature brick-red color.PCA and sensory evaluation further revealed that oak aging differentially reshaped the aroma profiles of the two wines.The monovarietal wine more effectively retained fruity esters and accumulated key oak-derived compounds such as vanillin and oak lactone,resulting in a complex aroma combining fresh fruit and woody notes.The blended wine,on the other hand,exhibited more pronounced smoky character-istics from volatile phenols and achieved the highest overall sensory score.关键词
橡木桶陈酿/西拉/干红葡萄酒/小味尔多/花色苷稳定性/香气轮廓Key words
oak barrel ageing/Syrah/dry red wine/Petit Verdot/anthocyanin stability/aroma profile分类
轻工纺织引用本文复制引用
段雪荣,姚红,万龙楠,范雪梅,张金丽,阎贺静,雷玉娟,侍朋宝..橡木桶陈酿对西拉单品种和混酿干红葡萄酒品质的影响[J].食品工业科技,2026,47(20):63-75,13.基金项目
秦皇岛市科学技术研究与发展计划项目(202201B019). （202201B019）
