The Impact Of Dry Process In Quality Of Wine And Cabernet Sauvignon From Helan Mountain Eastern Region

Dry wine has good quality and unique style, which is brewed by the grape through dry processing before inoculating yeast to ferment.In this experiment, Cabernet Sauvignon grape is raw material, and has a dry processing during period of a month under different conditions, drying process (treatment 1), the dark cold Yin system (treatment 2), room temperature Yin system (treatment 3),using a randomized block design, researching the drying process of grape berry quality changes, include sugar, acid, phenolic substances and volatile flavor substances, and related enzyme activity of grape berries change processing.The differences of quality characteristics of dry wine and fresh wine were compared, providing theoretical basis for study on dry wine.The main results are as follows:1. The total sugar content of grape berries increase, the final content of titration acid decrease, the content of total phenols, tannins and anthocyanins increase, and the effect of treatment 1 is significant.2. In dry processing, various enzymes have a certain activity, and the activity has increased, transformation of enzyme activity, sucrose and reducing sugar content showed a correlation, polyphenol oxidase and peroxidase activity and total phenol, tannin content showing a negative correlation.3. After the dry treatment, the contents and kinds of volatile flavor compounds in grape berries increased.4. physical and chemical indicators of the wine are within the scope of the provisions of GB, dry grape wine precision is obviously increased, phenolic compounds content of dry wine is higher than that of freshly brewed wine, total phenolic content in the sequence number:1>3>2, the kinds and content of volatile flavor compounds also increase.Overall, due to the drying treatment, the raw material beneficial aroma accumulation with increased, the aroma of dry wine is rich, dark red in color, taste thick rounded, lasting aftertaste strong sense of structure, complex aroma, is a wine with high quality. Therefore, drying treatment on Wine quality has a positive role in promoting, the most suitable for brewing high-grade type Wine.