葡萄酒貨架期質量跟蹤研究

中圖分類號：TS262.6 文獻標志碼：A 文章編號：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

中國是世界上第六葡萄酒消費大國，葡萄酒因兼具經濟驅動和社會文化價值，已深度融入社交，成為社交過程的“潤滑劑”。葡萄酒是有成長周期的，在其瓶儲陳年的過程中會經歷從年輕，到成熟，到巔峰，再到衰落的過程，這期間酒的質量一直在變化-2。食品貨架期是指在規定的貯藏條件下，保持食品品質及最佳食用價值的期限。原則上講，酒在其巔峰期時飲用是最理想的。隨著經濟的發展，葡萄酒品質提升快，但貨架期質量不穩定。

消費者不僅僅滿足于葡萄酒的感官需求，也青睞葡萄酒的收藏價值。隨著時間的熟化，葡萄酒在瓶儲過程中會發生一系列的變化，香氣更加純正復雜，口感更加柔和醇厚。葡萄酒升值空間的體現主要來自葡萄酒的陳年潛力，本文以不同比例原酒調配的產品為研究對象，觀察15個月，主要監測葡萄酒的穩定性、溶解氧、理化指標的變化趨勢，以及不同過濾方式下單寧和總酚的含量變化，為延長產品貨架期、增加葡萄酒的陳年潛力提供參考。

1材料與方法

1.1 試驗材料

試驗材料為北京張裕愛斐堡酒莊2020年7月，以赤霞珠、西拉原酒按照不同比例調配生產的產品（1號樣品95% 赤霞珠、2號樣品 92% 赤霞珠、3號樣品 90% 赤霞珠），每個樣品100瓶波爾多重型瓶， 16～18^°C 貯存，濕度 70%～80% 。

1.2 檢測儀器與設備

AL204型電子天平，梅特勒-托利多儀器上海有限公司；分光光度計752，上海光譜儀器有限公司；FE20型pH 計，梅特勒-托利多儀器（上海）有限公司；……