Study On Technology Of Wine Aging In Stainless Steel Tank With Innerstaves

Wine aging in oak barrels has excellent effects especially on the stability and intensity of color, aromas, and mellowness of mouthfeel of wine. One reason is that oak barrel brings unique elements to the wine. The other reason is that oxygen slowly enters the oak barrel, which creats a good micro-oxygen environment for the maturing of wine.The Oaks from different regions with different quality provide the wine with different oak aromas and mouthfeel. When drinking wine stored in oak barrels, people can also feel the expensive cost of aging in oak barrel and the scarce resource of oak. Therefore, a new technology is urgently needed to replace or partially replace the traditional oak barrels which are expensive, and comprehensively managed with long period, and also can perfectly meet the requirement of table wine on the main aspects of senses like color, aroma and taste.With the development of micro-oxygenation technology, this offers the possiblity to simulate the aging environment as oak barrels do by using large-sized stainless steel tank in"industrial production". Putting oak staves in the stainless steel tank, plus using with micro-oxygen equipment can simulate and improve the quality of wine and a better aging environment as oak barrels.This study was practised in the large scale production of Suntime. By using the stainless steel tank of 320KL as container, and Cabernet Sauvignon which is the main grape variety of Suntime as trial material, we fixed on the scheme of technical process, and studied the effects on the physical and chemical index, aroma characteristics, sense and taste of dry red wine brought by the technology of oak stave plus micro-oxygenation aging technology.The main results were as follows:1. The oak plus the treatment of micro-oxygenation didn't significantly influence the alcohol content, residual sugar, dry extract, total acidity, volatile acidity, and pH value, but it markedly influenced the content of total SO2 and free SO2.2. The total phenol,mono-phenol content in the wine after aging with oak plus the treatment of micro-oxygenation increase. total phenol contents increased from 1949.7 mg/L to 2073 mg/L with the increasing rate 6.3%,and mono-phenol content increased from 297 mg/L to 370.37 mg/L with the increasing rate 24.7%. 3. Anthocyanin content in the wine aged by oak plus the treatment of micro-oxygenation turned out a declining trend as the aging time extended. The free Chroma value increased, and this proved that after aging the color of wine was more stable, which indicates that more polymerized reactions may happen and coloring capacity is enhanced. The result is the same as that of the previous studies.4. The wine aged with oak plus the treatment of micro-oxygen showed rather big difference on ester, Mellow, Carboxylic acid, Ketones, Hydrocarbon compounds, Heterocyclic ring class, etc.5. Wine aging with oak panel and proper treatment of micro-oxygenationation could largely improve the quality of red wine. The color, aroma and mouthfeel of wine also improved significantly.The oak elements showed excellent aroma and mouthfeel. Organolepic evaluation showed that the quality of V1-a was the best, and V2-a was the second.Under the industrial production conditions, an ideal environment similar to oak barrel for wine can be created, by choosing the stainless tank as container, and adopting reasonable micro-oxygenation technique.