Preliminary Study Of The Influence Of Oak And Tannin To Red Wine During The Progress Of Wine Aging

Oak and tannins have significant influence of the composition, structure and quality of red wine.I measured the content of soluble sugar, total acid, tannins, protein, total phenol, acetaldehyde and etc. after continuous soaking time of different quantity oak and tannins during the progress of wine aging by using "Shelongzhu" red wine which made on2011as test material in this experiment. Then20specialists appreciate the appearance, color, clarity, flagrance, taste, durability etc. of red wine after consecutive soaking time of different quantity oak and tannin. The result is following:1. Oak products and tannins have positive effect on tannin, total phenol, and pigment etc. The influence of tannin and phenol is most obvious.2. Add more oak and tannic products or longer aging time can not provide a better sensual pleasures or flavor compounds of wine. The oak powder or block should be controlled between10g/L and15g/L. But the contain of man-made tannins should depends on the situation of red wine.3. Generally, oak ships have good combination with red wine around40days, but oak block should be around60days. Man-made tannins need longer time to soft tannins of red wine (more than60days).4. It has big influence between oak block and oak powder to wine just happen in a short time, there is no more influence with the progress of aging.5. There is excellent impact on red wine with the combination of oak products and tannins. Oak products improve the flavor and tannin change the structure of red wine.