文章基本信息

标题：A STUDY REGARDING THE EVOLUTION OF THE RED WINE DURING THE PERIOD OF AGEING AND MATURATION
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作者：Adriana Dabija ; Ioana Rebenciuc ; Amelia Buculei 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2010
卷号：11
期号：2
出版社：Valahia University Press
摘要：The paper presents the main aspects regarding the evolution of the red wine during the period of maturation and ageing. It has been studied a red wine from the Husi vineyard, Cabernet Sauvignon type of different ages. The maturation and ageing of wine represents phases of its evolution that have a great importance for the definition of the wine’s qualities: the formation of the bouquet, of the specific colour etc. the different ages wine samples were analyzed from the physico-chemical point of view. The transformations during the ageing and maturation suppose some modifications of the physico-chemical traits of the wine. At maturation the oxidizing processes that take place lead to severe transformations that alter the colour, smell and taste of the young wine. At ageing the reducing processes predominate the wine’s bouquet being enhanced. for the simple and global characterization of the colour we proposed (on the basis of the optic density at the specific wave lengths) the determination of the chromatic traits of the wine (especially brick like colours) and that of its taste (diminishing the roughness).The study led show the positive effect of the maturation and ageing upon the red wine quality evolution.(c
关键词：red wine; ageing; maturation; physico-chemical traits; red wine equality evolution