Research On The Wine Quality Change During Aging In Oak Barrels

The research aims to study the aging process of two kinds of Cabernet Sauvignon winesfrom the Chateau Rongzi in Shanxi of2012vintage, which were aging in four regional oakbarrels and analysis the change of organic acid, anthocyanin, aroma and sensory quality. Thewine was made using traditional techniques, and then put into barrels for6month aftermalo-lactic fermentation. During these periods, organic acid and anthocyanin content weremeasured and sensory analysis was conducted to reveal how barrels from different regionsaffect wine quality. The results showed that：1. The concentration of organic acids reduced until the99th day during aging in barrelsand then became stable. The concentration of lactic acid, acetic acid and citric acid changed alittle while tartaric acid decreased highest. The total organic acid content of sample1reducedabout14%-16%during aging in barrel A, B and C. The organic acid decreased more in barrelA than in B and C. The content decreased12%-13%for sample2during the aging time and inbarrel B decreased less than in barrel D.2. The anthocyanins content decreased continuously during aging. Dimethyl delphinidin-3-O-glucoside, dimethyl delphinidin-3-O-acetyl glucoside and delphinidin-3-O-glycosidasewere the major anthocyanins of red wine in Chateau Rongzi. The decrease of these threeanthocyanin contents showed significant correlation with the total anthocyanin reduce(R2≥0.8). The reduction of total anthocyanin content were mainly attributed to the decrease ofdimethyl delphinidin-3-O-glucoside, dimethyl delphinidin-3-O-acetyl glucoside anddelphinidin-3-O-glycosidase. The reduction trend of anthocyanins of sample1aged in threekind of barrels showed similarity. The decrease percentage of delphinidin-3-O-glycosidasewas the lowest, dimethyl delphinidin-3-O-glucoside was the second, and dimethyldelphinidin-3-O-acetyl glucoside decreased most. Aging in barrel C showed totalanthyocyanins reduction was the lowest, then was barrel B, the most is barrel A. The sample2aged in B and D barrel showed that delphinidin-3-O-glycosidase decreased lowest and theother two kind of anthocyanins decreased almost the same, while the total anthocyaninsdecreased more in barrel B than in barrel D.3. The two kinds of red wine of carbernet sauvingon from the same vintage and twovineyard of Chateau Rongzi aging in different barrels for six month, the wine quality showed great difference. The wine color, aroma and sensory of sample1became perfect aged in Cbarrel. The same wine aged in B barrel quality showed inferior to C, while the sensory ofwine in A barrel were the worst. The sample2in B barrel was better than in D barrel.