在酒精发酵过程中和发酵结束后两个阶段添加不同类型的橡木制品，研究橡木处理对干红葡萄酒中橡木香气成分和感官品质的影响。通过GC-MS对丁子香酚、愈创木酚、威士忌内酯、香草醛、5-甲基糠醛和糠醛6种橡木香气成分的分析，发现发酵过程中和发酵后添加法国中度烘烤橡木粉都可以获得含量较高的橡木香气成分，而发酵后添加国产中度烘烤橡木片较相同烘烤程度的法国和美国橡木片能获得含量更高的橡木香气成分。感官分析结果表明，在酒精发酵中添加橡木制品进行处理，酒体橡木香气与果香融合较好，香气协调；而在发酵结束后添加不同类型的橡木制品，添加美国中度烘烤橡木片和法国轻度烘烤橡木粉的葡萄酒香气较好；其他酒样酒体呈现的橡木味偏重、不协调。%In the experiment, different types of oak wood products were added during or at the end of the fermentation to investigate their effects on oak-related volatile aroma components and sensory quality of dry red wine. Six kinds of oak-related aroma components including eugenol, guaiacol, cis-whisky lactone, vanillin, 5-methyl furfural and furfural were determined by SPME-GC/MS. The results showed that, higher concen-tration of oak-related aroma components was obtained by adding French oak chips with medium toasting during and after the fermentation, and the addition of homemade oak chips with medium roasting after the fermentation could achieve higher content of oak-related aroma components compared with the addition of French or American oak chips of the same roasting degree. Sensory analysis results suggested that, fruit flavor and oak aroma were balanced in wine as oak chips was added during the fermentation, however, if oak chips was added after the fermentation, the wine was unbalanced with heavy oak aroma except the addition of American oak chips with medium roasting and the addition of French oak chips with mild roasting.
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