Study On The Color Variation Laws In Red Wines From The Ea.stern Foot Of Helan Mountain

This project used HPLC and CIELab as well as analysis the color of wines.On the basis of experimental,this study analysis the wine color monomer phenolics the total phenol,total anthocyanins,chromaticity and CIELAB during the aging time.The main results showed as follows:1.Total anthocyanins in 10 red wines from the east foot of Helan Mountains in Ningxia during the aging time is reduced,after 6 months aging,it becomes more stable,the change of the total anthocyanins was mainly affected by vintage and aging time.2.The total phenol in red wine in east foot of Helan Mountains is very high,the highest wine named Dunkelfelder is 6200mg/L,and the minimum named Pinot Noir is no less than 2000 mg/L,The order of total phenols in different types of wine is:Dunkelfelder>cabernet sauvignon>merlot>Cabernet gernischt>shiraz>pinot noir,and the reduction of total phenol is mainly influenced by the grape variety.3.Detected ten kinds of phenol materials in Ningxia Helan Mountain Foothill but those phenols quantity in different kinds of wine are difference.According to the grape varieties,to compare between the total content order from large to small is "cabernet sauvignon">"merlot" "cabernet gernischt">"pinot">"Silas.In the wine,the contents of lilacic acid,lutin,alicylic acid and vanilla bean were lower others phenols content in red wine are highter.Among them,the highest concentrations were Gallic acid,the average content is 488mg/L,the catechin acid and salicylic acid are followed,the average content are 368mg/L and 107mg/L.The ratio of catechins,Salicylic acid and salicylic acid was highest in new red wines.In addition to benzoic acid,colorless polyphenols showed a decline in wine aging,and most colorless polyphenols were nearly 0mg/L after two years.4.The main factor affecting the red color of wine is the grape variety.The main factor affecting b*of wine is the aged time.The L*is associated with the aging time and also related to the grape variety itself.The change in Cab is similar to that of a*,and the change of Hab and b*have the same trend.During the aging of red wine color hue H*affected by aging time,the largest the longer aging wine,the hue value point of view,the greater the color,the brick red.And the color degree is more affected by a*,and the more the a*goes in the red direction,the more saturation it becomes.