The Influence Of Oak Aging On The Quality Of Cabernet Sauvignon Red Wine From Changli

The experiment aims to observe the aging process of Cabernet Sauvignonwines from the Hebei Changli, which were aged in different oak products. Weobserved changes of polyphenols, tannins, anthocyanins and the sensory qualityof wine. Five oak products were selected in this experiment: French PORTE,France DEMPTOS, American DEMPTOS, American UNIVERSAL, AmericanNATHALIE, Yantai DEMPTOS. The wine was made by a traditional process,then the wine was put to the barrel after Malo-lactic fermentation. Sampleswines were colleted in different month in the ageing process. In order to knowthe change of wine sensory quality, physic-chemical indexes and CEILabparameters about wine color were detected and calculated, and wine aromacharacters and taste characters were quantified by30panelists which had beentrained. The results showed that the oak aging process can stabilize wine color,improve aroma and taste of the wine, especially the taste. Different oak products had different effects on red wine, and in our test, France PORTE and YantaiDEMPTOS were better than the other oak products in use. Ageing time also haddifferent effect on wine sensory quality, for France PORTE5months was better,while for Yantai DEMPTOS8-10months was better.