为了提高猕猴桃果酒的品质，本文研究了采用橡木桶进行陈酿过程对猕猴桃果酒理化指标和感官评价的影响，具体包括溶解氧、电导率、色度和色调等物理指标，游离二氧化硫、总酚、高级醇等化学指标和感官评价得分。结果显示：随着猕猴桃果酒陈酿时间的延长，电导率、色度、色调等理化指标均呈现了明显的上升趋势，且逐渐趋于平衡，分别为电导率2.76 mS/cm，色度0.375，色调4.05；而溶解氧、游离二氧化硫、总酚等理化指标均呈现了明显的下降趋势，并逐渐趋于稳定，溶解氧0.72 mg/L，游离二氧化硫27.87 mg/L，总酚332 mg/L；随着陈酿时间延长，异丁醇、异戊醇和高级醇总含量都呈现下降趋势；经过橡木桶陈酿后的猕猴桃果酒其感官得分为97.68，明显高于感官得分为79.84的玻璃瓶贮藏的猕猴桃果酒样品。因此，贮藏过程中猕猴桃酒理化和感官评价变化与溶解氧含量及变化、橡木桶结构和成分有关。

Oak barrel was used to improve the quality of kiwi wine during storage in this work. The changes in dissolved oxygen, electrical conductivity, chromaticity, hue, free sulfur dioxide, total phenol, and high alcohols during the aging process were measured. The sensory evaluation scores of kiwi wine before and after storage were compared. The results showed that with the prolongation of storage time, electrical conductivity, chromaticity, and hue showed an upward trend. The values of Electrical conductivity, chromaticity, and hue reached 2.76 mS/cm, 0.375, and 4.05, respectively. All of dissolved oxygen, free sulfur dioxide and total phenol showed a downward trend. The values of dissolved oxygen, free sulfur dioxide, and total phenol reached 0.72 mg/L, 27.87 mg/L, and 332 mg/L, respectively. Content of isobutyl alcohol, isoamyl alcohol and higher alcohols decreased. The sensory scores of kiwi wine after the aging in oak barrels was 97.68, which were significantly higher than that aging in glass bottle with the value 79.84. Thus, these results indicated that the attributes of kiwi wine was related to the content and change of dissolved oxygen, and the structure and composition of oak barrels.

四川省科技厅项目（2018JZ0039）；四川理工学院研究生创新基金立项项目（Y2016004）；酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2017-10）