| The components of the dry red wines of Cabernet Sauvignon produced in 2002 from Manasi were analyzed, then been put into four kinds of Oak barrels and three stainless-steel tanks with (contented) different dosage Oak staves for 12 month's aging. The changes of free phenol anthocyanin and aromatic composition had been recored to analyze the distinction between them. The wines were tasted by Chief Brewster after aging. The results showed that: Firstly, the change of the wine's component after the aging termThe changes of wine after aging is that:The contents of titratable acid in wine were increased, the exudations were decreased, and the contents of ethanol and the pH value were decreased a little. The chroma of the wine aged in tank was decreased sharply than the wines aging in Oak barrels and the chroma of the wines aging with oak board is in the middle. Secondly, the changes of Free phenol during the aging term:(1) Chang of Free phenol content in red wine was increased first and then decreased, and it achieved max after aging 6 months. The Free phenol content in wine after aging was twice of the wine before aging. Catechin hydrate and Gallic acid were the major Free phenol during the aging.(2)The Free phenol content in red wine aged in tanks was little higher than in the wine aged in all the barrels except barrel 9#. Catechin hydrate and Gallic acid were the major Free phenol during the aging and their concentration were largely higher than the others all the time. Concentration of Gallic acid of the wine aged in barrel was begun to be similar with all the others free phenols from the 9th month except Catechin hydrate. Thirdly, the changes of Anthocyanin during the aging term:(1) Changes of the total amount of Anthocyanin content in red wine was increased first, and then decreased, and it achieved max after aging 9 months. And the content in the wine after aging was much lower than the wine before aging. Only Petunidin-3'-O-glucoside's content was increased constantly during the aging, and the Changes of the others were similar with the total amount of Anthocyanin content in red wine; Malvidin-3-O-glucoside and Malvidin-3-O-(6-O-acetyl)-glucoside were the major Anthocyanin during the aging before 6 months, but it changed to Petunidin-3'-O-glucoside and Malvidin-3-O-(6-O-acetyl)-glucoside start at the 9 months.(2) The total amount of anthocyanin content in red wine aged in barrels were a quarter of the content of the red wine before aging, and the content in the wine aged in tanks were half of the content of the red wine before aging. Fourthly, the changes of aromatic composition during the aging term:(1) The main of aromatic composition during the aging were esters and alcohols.The relative content of esters and alcohols were more than 70% at most times when analysis. The relative content of alcohols were decreasing during the aging, and after the aging it only half of the relative content of the wine before aging. Changes of esters relative content in red wine was increased first, and then decreased. Acids elative content of the wine was decreased first and then increased. Alkane were detected slightly in the middle of the term, and the changes of alkane relative content in red wine was increased first, and then decreased. The others (except esters alcohols acids and alkane) relative content in red wine was decreased first and then increased slightly.(2) The concentration of esters of aromatic composition sharply dropped during aging in tanks till 6th, then increasing slowly. But in the wine aging in tanks were decrease slowly till 9th month, then have a sharply increase to the end of aging term. The max of alkane's relative concentration in the wine aging in barrels was much higher than the wine aging in tanks. Fifthly, the changes of Sensation quality after the aging term:(1) The aromatic and the quality of the wines aging with oak products have a sharply increase. And they have a Harmonious body too.(2) The Sensation quality of the wine aging with oak barrel is better than the wine aging with oak board and much better than the wine aging in tanks. The Sensation quality of the wine have more oak board is better than the wine have less. The difference between the oak barrels is unconspicuous, but the different of oak source, oak grain and the toast level of oak form different liquor body styles. |
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