The Research Of Great Wall Cabernet Sauvignon Aged Wine Vinifacation Technology

In this study, the factors of developing new aged wine in Shacheng were researched. The characters of different region, vitis-age, yield and sugar content affected the quality of the grape material obviously. The new methods such as grapes drying, cold maceration, post maceration, oak-aged and wine in the bottle were applied to improve the quality of dry red wine. And the dissolved oxygen in wine was studied. The main conclusions were as follows:(1) Sandy soils, proper slope, dry climate and plenty of sunshine are beneficial to grape growth. The yield of the grape for red wine making with normal planting management in Shacheng regions should be controlled for the high quality materials. And the vitis-age has an important influence on the content and quality of the flavor substance of Cabernet Sauvignon grape.(2) Under the condition of high quality grape, the picking time could be delayed appropriately to improve the concentration of flavor substance in grape. To enhance the dry red wine aging potential, the methods of drying,cluster selection, cold maceration, cap releasing and post maceration improved the flavor compounds and content of tannins.(3)With the application of oak barrels from different areas and ages, the aroma and complexity of dry red wine could be increased. The tannins could mature and soften, which improved the quality of dry red wine.(4) The way of the wine pumping and inactive gas injecting reduced the content of dissolved oxygen in wine, which could extended the shelf life of products.