Study On Aging Wine With Oak Chips And Ultrasound

To speed up the wine's ripeness, oak chips, ultrasound, the combined technique of oak chips and ultrasound were used in this test to promote dry red wine Cabernet Sauvignon aging. By analyzing the physical and chemical indicators (total acid, color density, hue, total phenolics, anthocyanin, phenolic monomers, etc.) and sensory indicators of the treated wine, the effects of the three techniques (oak chips, ultrasound, the combination of oak chips and ultrasound) were assessed, the results showed that:1) Oak chipAfter treated with oak chips, the reactions among phenolic compounds in wine were accelerated, and the overall quanlity of wine had been improved.When oak chips were soaked in wine for 20 days, a relatively better effect on aging can be got by adding 8g / L of oak chips. After wine was treated, the color intensity decreased by 2.67%, the hue increased by 12.57%, the total phenolic content increased by 29.11%, the hydrochloric acid index and gelatin index increased by 371.8mg / L and 495.6mg / L respectively, the total monomeric phenol content and total free anthocyanin content decreased by 35.60% and 9.19% respectively, the total sensory score increased by 6.33%, and the aroma was flavorsome, pleasant, with obvious vanilla and oak, the tartness and astringency decreased, the taste becomed soft and round.When oak chips of 6g / L were added to wine, soaking 25d can have a relatively better effect on aging. After treated, the total acid of wine reduced by 0.2 g / L, the color intensity and hue increased by 2.14% and 5.82% respectively, the total phenolic content increased by 18.78%, the hydrochloric acid index and gelatin index increased by 272mg / L and 314.4mg / L respectively, the total monomeric phenol content and total free anthocyanin content decreased by 44.24% and 10.54% respectively, the total sensory score increased by 6.96%, the aroma was pleasing, with obvious vanilla and oak, the tartness and astringency reduced, and the taste becomed supple and full.2) Ultrasound The dry red wine treated by ultrasound had better quality than that without ultrasonic treatment.Ultrasonic power 120W, frequency 40kHz, the ultrasonic treatment for 20min may have a relatively better effect. The color intensity and hue of wine after treatment were increased by 4.81% and 0.79% respectively, total phenolic content increased by 3.45%, the hydrochloric acid index and gelatin index increased by 4mg / L and 110.3mg / L respectively, the total monomeric phenol content and total free anthocyanin content decreased by 65.83% and 22.30% respectively, the total sensory score increased by 9.87%, and the aroma was fruity, pleasant, the tartness and astringency decreases, the taste turned smooth and balance.3) The combined technique of oak chips and ultrasoundWhen wine was treated with the oak chips and ultrasound, reactions among phenolic compounds in wine were accelerated, and the overall quality of wine had been improved.With the ultrasonic power 120W, frequency 40kHz, the time of treatment was 20min, a relatively good effect can be got by adding 6g / L of oak chips to wine. After treated, the color intensity and hue of wine increased by 3.48% and 4.76% respectively, total phenolic content increased by 0.63%, The hydrochloric acid index and gelatin index increased by 20.5mg / L and 101.8mg / L respectively, the total monomeric phenol content was 4.67% higher, total free anthocyanin content reduced 16.27% respectively, the total sensory score increased by 14.27%, the aroma was pleasing, with obvious vanilla and oak, the tartness and astringency decreased, the taste becomes soft and full.When the addition of oak chips were the 6g / L, a relatively good effect on aging wine can be got by ultrasonic treatment of 40min with ultrasonic power 120W, frequency 40kHz. The color intensity and tone of wine after treatment increased by 3.48% and 3.04% respectively, total phenolic content increased by 2.81%, hydrochloric acid index and gelatin index increased by 64.9mg / L and 220.6mg / L respectively, the total monomeric phenol content and total free anthocyanin content decreased by 3.17% and 18.76% respectively, the total sensory score increased by 8.72%, the aroma was fruitful, with obvious vanilla and oak, the tartness and astringency decreased, and the wine was balanced and had a strong structure.