Study On The Ageing Technology Of The Dry Red Wine

The claret of China Great Wall wine limited company was used as the test material, the methods of freezing,heating temperature,microwave,adding citric acid,ozone and combinational means on ethyl lactate,butanedioic acid diethyl ester,isoamyl alcohol, benzeneethanol,the OD of anthocyanidin,color intensity,color hue,total acidity and the sensory scores.At the same time,through the comparing with the different processes,the new wine,the wine of one year and the wine of ten years,we found the suitable parameters of every method,and established the convenient ageing technology of the dry red wine. The result of the experiment as follows:1.Nature aging can improve the qualities of the dry red wine.The content of ethyl lactate of the one year wine and the ten years wine rose to 83.65 mg/L and 98.06 mg/L respectively;the content of butanedioic acid diethyl ester rose to 16.99 mg/L and 19.16 mg/L respectively;the content of isoamyl alcohol dropped to 104.48mg/L and 83.42 mg/L respectively;the content of benzeneethanol dropped to 21.30 mg/L and 19.28 mg/L respectively.The value of OD of anthocyanidin dropped to 0.218 and 0.113 respectively; the value of color intensity dropped to 0.518 and 0.433 respectively;the value of color hue rose to 0.898 and 0.998 respectively.The raw wine may was more transparent,the wine is full-bodied,the sourness was suitable,the bitterness and astringency was harmonious,took on the sense of structure,no oxidative smell,The total sensory evaluation score rose to 18.1 points and 19.8 points respectively,forming the overall pleasant feeling.2.The grape wine was disposed at the -4～-5℃freezing temperature,the contents of ethyl lactate and butanedioic acid diethyl ester of the grape wine increased,the contents of isoamyl alcohol and benzeneethanol reduced,The value of OD of anthocyanidin droppedthe,the value of color intensity and the value of color hue rose,the grape wine flavor changed gently,the astringency flavor reduced,fragrance increased,the total sensory evaluation score rose to 14.2,which was higher than the new wine obviously (p＜0.05),and was lower than the wine of one year and the wine of two years obviously (p＜0.05).Freezing processing may accelerate the grape wine maturity and had certainly the ageing function.3.The experiment of adding the acid to the grape wine indicated,the appropriate method was adding 0.10g the citric acid in the grape wine.Then the contents of ethyl lactate and butanedioic acid diethyl ester of the grape wine increased,the contents of isoamyl alcohol and benzeneethanol reduced,The value of OD of anthocyanidin droppedthe,the value of color intensity and the value of color hue rose,the grape wine flavor changed gently,the astringency flavor reduced,fragrance increased,the total sensory evaluation score rose to 14.5,which was higher than the new wine obviously (p＜0.05),and was lower than the wine of one year and the wine of two years obviously (p＜0.05).Adding the certain proportion the citric acid may accelerate the grape wine maturity and had certainly the ageing function.4.The grape wine was disposed at the 40℃,50℃and 60℃three kinds of different heating temperatures,The experiment indicated that the appropriate method was holding 50℃,and processing five days.The content of ethyl lactate and butanedioie acid diethyl ester rose to 73.21 mg/L and 11.51 mg/L respectively;the content of isoamyl alcohol and benzeneethanol dropped to 137.11 mg/L and 23.10 mg/L respectively.The value of OD of anthocyanidin dropped to 0.554;the value of color intensity dropped to0.556;the value of color hue rose to 0.82.the total sensory evaluation score rose to 14.7,which was higher than the new wine obviously(p＜0.05),and was lower than the wine of one year and the wine of two years obviously(p＜0.05).Adding the certain proportion the citric acid may accelerate the grape wine maturity and had certainly the ageing function.5.The grape wine was disposed by the ozone,it accelerated the grape wine interior oxidation and esterification reaction and accelerated the alcohol→aldehyde→acid→ester transformation,it played the role of accelerating aging.The experiment indicated that the appropriate method was the grape wine been treated at 400mg/h for 5min.The content of ethyl lactate and butanedioic acid diethyl ester rose to 70.08 mg/L and 8.94mg/L respectively;the content of isoamyl alcohol and benzeneethanol dropped to 167.10mg/L and 24.37mg/L respectively.The value of OD of anthocyanidin dropped to 0.487;the value of color intensity rose to0.634;the value of color hue rose to 0.836.the total sensory evaluation score rose to 14.2,which was higher than the new wine obviously(p＜0.05),and was lower than the wine of one year and the wine of two years obviously(p＜0.05).Adding the certain proportion the citric acid may accelerate the grape wine maturity and had certainly the ageing function.6.The experiment of combination ageing the grape wine indicated,the combination ageing the grape wine of adding the acid——heating——relive oxygen——freezing processing,the grape wine was added 0.10g citric acid,heated at 50℃for 5 days,and treated by ozone for 5min,then freeze for 5 days.The content of ethyl lactate and butanedioic acid diethyl ester rose to 82.96mg/L and 17.96mg/L respectively;the content of isoamyl alcohol and benzeneethanol dropped to 91.91 mg/L and 19.43 mg/L respectively.The value of OD of anthocyanidin dropped to 0.224;the value of color intensity dropped to0.521;the value of color hue rose to 0.984.the total sensory evaluation score rose to 17.8,which was higher than the new wine obviously(p＜0.05),and was lower than the wine of one year and the wine of two years obviously(p＜0.05).Soit was a low cost, not pollution and more widespread application to the grape wine ageing method.7.The Other experiments of aging the grape wine for retrograde verification indicated. At first,the grape wine been treated for 18min with ultrasonic and been treated at 200mg/h for 18min with the live oxygen,two months later,aromatic components Contrast were no change.