Composition Analysis And Process Optimization Of Affecting Color Stability Of Cabernet Sauvignon Dry Red Wine

The color of wine is one of the most important indicators that affect the sensory quality of wine.Wine in the contribution to the color is the main material of the anthocyanins,anthocyanins under acid condition can maintain its original red,under the trend of alkaline relatively unstable,dry red wine in the fading light intensity is higher when the faster.In this experiment,the dry red wine brewed from different internal and external factors(alcoholicity,temperature,SO₂concentration,metal ions,and light)during the fermentation process of dry red wine was analyzed and analyzed using a spectrophotometer.When red wines are aged and stored,the ambient temperature should be controlled in a dark environment between 25-30°C to ensure better color stability.With the increasing degree of SO₂and metal ions,the absorbance of wine samples The value gradually decreased and the color gradually became lighter.The wine color of SO₂at 60 mg/L had almost no change in color,and the large color caused fading.At an alcohol content of 10%to 12%(V/V),the better the extraction of anthocyanins in the skin,the better the color stability,the deeper the color of the wine.In addition to the influence of brewing conditions on anthocyanins in wine,the origin of the anthocyanin content in different regions and climates also has a certain influence.In this study,Cabernet Sauvignon wine grapes grown in Changji and Yili were used as raw materials,and 12 kinds of anthocyanins were detected by liquid quality.It was concluded that the accumulation of anthocyanins in Yili area was higher than Changji area in the harvest period.That is to say,Changji wines have a tendency to fade faster when they make wine than in Yili,and the climate in the Yili region of Xinjiang is more conducive to the accumulation of anthocyanins,which has improved the wine's brewing quality.From the brewing process,the stability of the anthocyanins in the late stage of wine production is improved.In this experiment,the pre fermentation cold impregnation,adding wolfberry,smoke 73 grape,skin dregs,oak chips,tannins,and tartaric acid brewing technology were used to detect wines aged for 3months respectively.The anthocyanin content and color change.The results showed that:12.5%smoke 73%,1%lanthanum,(2.0,4.0g/L),US-China,(3.0,4.0g/L)Meijin,(3.0,4.0 g/L)Tannins of(1,1.5,2.0,2.5,and 3.0g/L)tartrates corresponding to moderate and 3.00 g/L,+(0.2,0.3,0.4,0.5,and 0.6 g/L).The brightness(L*value)and the hue value are lower,the red hue(a*value)and the yellow hue(b*value)are higher,wherein the above brewing process has an anthocyanin content and various color parameters compared to the control group to a certain degree.There are significant differences.These treatments have a relatively high content of anthocyanins in the process of wine aging,and they all play an important role in the anthocyanins of anthocyanins,anthocyanins,methylanthocyanidins,methyl anthocyanins,and daidzein glucosides.A certain lifting effect.These data confirmed once again that the auxiliary process before fermentation promotes the stability of the color of the wine.