Change Of Tannins During Winemaking

The suger,titrable acid,pH,total phenolics,tannins,anthocyanins,5 kinds of anthocyanin monomer,11 kinds of phenolic monomer and 6 kinds of tannins during the Cabernet Sauvignon dry red wine making process,grown in three different areas of Yunnan,Shacheng,Yantai,were analyzed and compared.The results showed that:1)Area significant impact on the soluble solids,titratable acidity,anthocyanins,total phenols,phenolic compounds and tannins of the Cabernet Sauvignon grapes.Catechins and procyanidin B2 are the most abundant tannins in grape skins and seeds,Catechins are the most abundant tannins monomer in grape,two kinds of tannin dimer 's levels were higher than the content of the monomer,and the content of the procyanidin B2 is much higher than the content of the procyanidins B1.2)Area can affect the quality of the Cabernet Sauvignon dry red wine.The titratable acidity,p H,alcohol,phenolic compounds and tannins were significant differences in the three areas Cabernet Sauvignon wine.Malvidin-3-0-Glucoside is the most abundant anthocyanin basic monomer in wine,the highest content of wine tannins table wes epigallocatechin,followed by procyanidins B1.3)During the winemaking process sugar content showed a decreasing trend change.Total phenol and tannin content increased first and then decline,the 5 kinds monomer anthocyanins increased first and after reduction.Variation 9 kinds of phenolic compounds varies,the content of gallic acid,rutin and chlorogenic acid showed a decreasing trend after the first increase in change,caffeic acid content showed an increasing trend change.Catechin and epicatechin,epicatechin gallate,procyanidin B2 content increased in the press dipping grapes for 24 hours,a slight decrease during alcoholic fermentation starts,continued to increase during alcoholic fermentation,after the end of alcoholic fermentation maximum,reduce again after the end of malolactic fermentation.Content winemaking process proanthocyandins B1 overall decreased.4)Tannins and catechin,epicatechin,procyanidin B1,titratable acidity,total phenols,colour intensity,anthocyanins and anthocyanin significantly positive correlation in the winemaking process,with sugar and hue significant negative correlation.Catechin and sugar have significant negative correlation,with epicatechin,total phenols,color intensity,protocatechuic acid,chlorogenic acid and rutin have significant positive correlation;epicatechin and epigallocatechin,with total phenols,anthocyanins,anthocyanin,protocatechuic acid,chlorogenic acid and rutin have significant positive correlation;epigallocatechin and the pH value with gallic acid have significantly positively correlation;(-)-Epicatechin-3-o-gallate and procyanidin B2,titrable acid,anthocyanins,proanthocyanidins,5 kinds of anthocyanins monomers,protocatechuic acid have significant positive correlation,with the hue have significant negative correlation;procyanidins B1 and sugar have a significant negative correlation,and with the total phenols,color intensity,protocatechuic acid,chlorogenic acid and rutin have significant positive correlation;procyanidin B2 and titratable acidity,anthocyanins,proanthocyanidins,5 kinds of anthocyanins monomers,protocatechuic acid have a significant positive correlation.