Study On The Effect Of Different Processing Techniques On The Color Of Cabernet Sauvignon Dry Red Wine

Color is one of the important sensory indexes to evaluate the quality and style of red wine.The main factors that influence the color of red wine include grape variety,ripeness and wine making process.This test in xinjiang and cabernet sauvignon grape as raw material,to realize region by ultraviolet spectrophotometer method determination of total anthocyanins in wine,chromaticity,tonal,wine color(WC),total pigment(WCP),aggregation pigment(PPC),and other indicators,high performance liquid chromatography(HPLC)technique has been applied to the determination of five kinds of basic anthocyanins content in dry red wine,through the CIELab method are measured and analyzed to the color of red wine,cold soaking and adding tannins,oak pieces and the influence of different processing of cabernet sauvignon dry red wine color,the main results were as follows:(1)By former cold soaking fermentation(8?,4 d,8 d,12 d)and adding different concentration of VR in the process of fermentation tannins(TANIN VR COLOR,hereinafter referred to as VR tannins,0.10 g/L,0.20 g/L,0.30 g/L),development of cabernet sauvignon dry red wine in bottle of 270 d storage after testing found that cold soaking treatment increased the content of acid in wine,improved the xinjiang wine the problem of low and high sugar and acid,with extended cold soaking time,the tannin in the wine and the total phenol content increased,However,the content of anthocyanin reached the maximum value of 111.04 mg/L at 8 d of cold immersion,and the red tone(a*value)and color saturation(Cab value)of wine at 8 d of cold immersion were relatively high.The contents of tannin,total phenols and total anthocyanins in the wine sample with 0.20 g/L VR tannins were significantly higher than those in the control group,which reduced the yellow tone of red wine(b*).(2)In the process of cabernet sauvignon dry red wine brewing,the process of cold impregnation before fermentation,tannin addition,tannin and oak slice,oak slice and combination were used to detect the phenolic substances,five monomeric anthocyanins and color indicators.Tannins and oak slices added under cold dipping can significantly increase the tannins and total phenols in cabernet sauvignon dry red wine.The content of total anthocyanins was the highest in the wine samples treated with tannins at room temperature,and the content of 5 monomer anthocyanins was significantly higher than that of the control group,but the contribution to the color was not significant.Cold dipping and tannin treatment significantly increased the content of 5 monomeric anthocyanins in wine,and increased the color,red color and total pigment content.(3)In the process of bottle storage,the detection and analysis of the color,color and monomer anthocyanins of the wine showed that the treatment of 8 days before alcohol fermentation could improve and stabilize the color of the wine and the content of 5 monomer anthocyanins,improve the color of the wine,and deepen the red color of the wine.The treatment of 0.20 g/L tannins increased the color of wine and the content of anthocyanin glucoside and anthocyanin glucoside during bottle storage,which deepened the blue color and reduced the red color.The treatment of tannin 0.10 g/L significantly increased the contents of methyl anthocyanin,methyl anthocyanin and dimethyl anthocyanin glucoside in the later stage of bottle storage,which made a certain contribution to deepening the red tone of the wine.