The Effection Of UHP Processing For The Quality Of Fresh Dry Red Wine

The wine is a favourite drink throughout the world, not only is it with the high status and rich nutrition,but also the health care functions.People pay more attention to their health for the enhancement of living standard ,the industry of wine develops fast recently.Like other drinks,wine needs a long time for ageing to get best quality,which can lead to the Backlog of capital and the profit reduction.It is the wine processing research front and hotspot to find a way to reduce the ageing time for wine under the guarantee of quality.The UHP(>100MPa)is a new technology for food processing,which can change the chemical and biological characters of food without changing the original nutrition and flavor.The UHP has received considerable attention as a method of food processing and preservation.Different ways of UHP was used to the fresh dry red wine , the quality of the wine was studied to find a best processing way.The result showed as following:1.Changes of physical characters and evaluation of wine processed by UHP were studied,the result is: the relative density, boiling-point,conductivity,redox potential,total acid and the taste and flavor of the wine were changed,the dioptre did not change.2.The Ultraviolet-visible spectrum and FTIR spectra of wine processed by UHP was studied, the UV spectrum of wine was affected by different pressures and time, 300MPa was a point of UV spectrum inflection.Changes of FTIR spectra showed:with the processing pressure increasing,the peak ofÏ…(OH) shift from the higher frequency position to low position, that turned to stable when the processing time was over 90min.It confirmed that UHP processing can strengthen the bond between water and ethanol while the taste become softer.3. The chemical composition of wine processed by UHP was studied:1)The total amino acid content of the wines processed by UHP was improved a little, the total amino acid content of the wine was at best when it was processed by 300Mpa for 90min,and the proportion of sweet amino acid rose, the proportion of bitter taste amino acid falled.2) The volatile fragrance matters of all the wines were tested, the content of isoamyl alcohol of wines processed by UHP was decreased, the content of phenethylamine was increased, the content of esters was increased, the content of organic,aromatic...