以带酒泥的赤霞珠葡萄原酒为原料,使用超声波(频率40 kHz,功率200 W,处理时间50 min/次,4次/周)和微波(功率2400 MHz,处理时间30 s/次,2次/d,4次/周)连续处理8周进行人工催陈.对比了超声波处理和微波处理对葡萄酒多糖、色度、总酸、pH值、总酚等理化指标以及香气物质的影响.结果表明:超声波处理带酒泥葡萄酒后的多糖含量明显高于微波处理及对照组,达到了27.1 mg/L;色度明显高于对照组,但随着次数增加出现了下降趋势;总酚含量有所降低;总酸和pH值影响不大;香气成分中酯类物质含量增加,高级醇含量下降,呈现出生青、苦涩味降低,花香增强、果香减弱的趋势,香气更加平衡,酒体柔和圆润.%Sauvignon red wine with lees was used as materials, both ultrasound (40 kHz, 200 W, 50 min/treatment, 4 times/week) and microwave (2400 MHz, 30 s/treatment, 2 times/day, 4times/week) techniques were applied to treat the wines in continues 8weeks for shortening the aging period of the wine. Effects of two techniques on the organoleptic properties of wines: polysaccharides, color intensity, total acidity, pH, total polyphenols and volatile compounds were investigated. The results showed that in wines treated by ultrasound, the polysaccharide content increased to 27.1 mg/L, obviously higher than that in wines treated by microwave and control wines,and color intensity was also higher than the control wines,but presented decline trend with the increase of treatment numbers, total polyphenols decreased compared to control groups,while pH value and total acids were less effective,easters increased and higher alcohols in volatile compounds decreased in all wine samples, which reduced the astringency and green taste, balanced the flowery and fruity aromas, and improve wine body and structure.
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