葡萄酒货架期质量跟踪研究

打开文本图片集

中图分类号：TS262.6 文献标志码：A 文章编号：1008-1038（2025）06-0020-06

DOI：10.19590/j.cnki.1008-1038.2025.06.004

Research on Wine Shelf LifeQuality Tracking

YAN Zhanwei'， ZHAO Xiaomingl， ZHAO Xingchao'， WANG Chaoping² （1. Beijing Changyu AFIP Co.， Ltd.， Beijing 1015Oo， China; 2. Shandong Academy of Grape， Jinan 250100， China）

Abstract： In recent years，the wine market has become more diversified，and consumers’demands have evolved，with particularatention paid to theshelf lifeof wine.Thispapercontinuouslytracked theshelf lifeof products，conducted sensory evaluations and physicochemical index analyses，studied the quality change trends of wine during bottle storage， evaluated changes in its aging potential，aroma，taste，etc.，and determined the optimal drinking period to ensure wine quality.The results showed that the wine was clear and transparent， free of sediment，and the corks hadno leakage，allin a stable state.Dissolved oxygen in differently blended base wines basically reached a stable state after approximately 12 months， meeting the winery's requirement of botle storage before market launch.Indicators such as sulfur dioxide （free and bound forms），chromaticity，hue， and volatileacid showeda downward trend，related tooxidationreactions inthebotle，whileother indicators remained basically unchanged. Controlling dissolved oxygen at a low level （less than 2mg/L ）before bottling could slow down the oxidation rate of wine.The sensory evaluation of each sample met expectations： No.l and No.2 samples had the highest evaluations at 6 months， while the No.3 sample showed an upward trend at 15 months，indicating better aging potential.By reducing the filtration intensity，the retention rates of tannins and total phenols were improved，extending the wine'sshelf life.Therefore，controlling thedissolved oxygencontent （less than 2mg/L ） before bottling delayed oxidation reactions in the bottle，while reducing filtration severity and maintaining higher tannin and total phenol levels extend shelf life.

Keywords：Wine; shelf life;agingpotential; optimal drinkingperiod; aroma

中国是世界上第六葡萄酒消费大国，葡萄酒因兼具经济驱动和社会文化价值，已深度融入社交，成为社交过程的“润滑剂”。（剩余5283字）