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《Liquor-Making Science & Technology》 2016-08
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Comparison of Physiochemical Properties of Oaks from Liupan Mountain Regions of Ningxia and European and American Oaks

MA Wenping;SUN Ya;NI Zhijing;WANG Wei;SONG Changbing;College of Life Science and Engineering,Beifang University of Nationalities;  
Quercus liaotungensis Koidzas from Liupan Mountain regions is the main oak resource in China.However,the research on its application in wine-making industry is rare.In this study,Quercus liaotungensis Koidz from Liupan Mountain regions,and American and French oaks were used as the research objects.The difference in wood structure and main chemical components among oaks from different regions was investigated by scanning electron microscope and chemistry assay.The results showed that,French oak had large vessel diameter,coarse grain of wood,and loose wood texture;Quercus liaotungensis Koidz had clear grains,smaller vessel diameter and rich oak tyloses,and its wood texture is compaction,more close to American oaks.Accordingly,the production process of oak barrel with Quercus liaotungensis Koidz can be the same as that with American oaks.Chemical composition assay indicated that moisture content of American oak was higher than Quercus liaotungensis Koidz and French oaks,but ash and cellulose content of Quercus liaotungensis Koidz was significantly higher than American and French oaks,and tannin content of Quercus liaotungensis Koidz was the same as America oak but significantly lower than French oak.There is no evident difference in xylogen content for three kinds of oaks.The study has proved that Quercus liaotungensis Koidz has great potentials for aroma-producing in wine aging process.
【Fund】: 国家科技支撑计划子课题:葡萄酒质量提升技术体系研究(2013BAD09B03);; 宁夏葡萄与葡萄酒技术创新中心项目:国产橡木及制品在宁夏葡萄酒中的应用研究(1502)
【CateGory Index】: TS261.3
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