Study On Color Stability Of Cabernet Sauvignon Red Wine In Xinjiang Region

Known as the "king of red grape varieties",Cabernet Sauvignon is popular among Chinese for its elegant style,excellent quality,rich fruit flavor,strong taste,and high complexity of aroma after aging.Xinjiang Region is the largest wine producing area in China.Due to its unique geographical advantages,the grapes are of high quality when ripe,which are characterized by bright color,high sugar and moderate acidity,forming wine with unique flavor,bright color and strong aroma.Along with the increasing of people's living standard,people pursue the higher quality of material life,but compared with other areas of dry red wine of Xinjiang region,as the aging time growth wine chromaticity fell more obvious,so in total phenol,tannin,antioxidant activity,physical and chemical indicators,anthocyanins and chroma to explore the influencing factors of wine color stability is particularly important.Research contents and methods:(1)Influence of acidity on wine color stability: After fermentation Cabernet Sauvignon red wine in Xinjiang Region was prepared with tartaric acid and blended to pH=3.5.(2)The effect on the stability of the deployment of different types of base liquor to wine color: with different characteristics of wine base liquor deployment of Cabernet Sauvignon red wine in Xinjiang Region,respectively cabernet sauvignon in Australia Region and Chilean Carmena in a ratio of 20% and 30% and Cabernet Sauvignon red wine in Xinjiang Region is prepared in the base liquor,Cabernet Sauvignon red wine in Xinjiang Region blended with Tintorella and Tobacco 73 in 10% proportion.(3)Influence of different aging methods on color stability of wine: Aging wine with different oak products,the original Cabernet Sauvignon was aged with oak board and oak chip for 12 months,and bottled after 12 months.The color changes of cabernet sauvignon dry red wine with different treatment methods were tracked during aging for one year,and the process of improving color stability and the problem of color aging too fast during storage were discussed.To explore the balance between wine degree,acidity,total phenol,tannin,antioxidant activity,anthocyanin,tannin content and chromaticity.The dry red wine with the above different treatments was measured once every three months and followed up four times.Results:(1)In a year of aging process,after rate and clustering analysis of each index,in blending wine samples,10% Tintorella dry red wine + Cabernet Sauvignon Red wine in Xinjiang Region has the highest quality and the best color stability.This is followed by 20%Carmena in Chilean Region + Cabernet Sauvignon Red wine in Xinjiang Region and 10%tobacco 73+ Cabernet Sauvignon Red wine in Xinjiang Region wine,which has better quality and stability.The sample of 20% Cabernet Sauvignon in Australian Region +Cabernet Sauvignon Red wine in Xinjiang Region,the sample of 30% Cabernet Sauvignon in Australian Region + Cabernet Sauvignon Red wine in Xinjiang Region and the sample of 30% Carmena in Chilean Region + Cabernet Sauvignon Red wine in Xinjiang Region had poor stability,slightly lower quality,and was greatly affected by the index;In different aging methods,Cabernet Sauvignon Red wine in Xinjiang Region aged with oak board has good color stability and high quality.However,Cabernet Sauvignon Red wine in Xinjiang Region aged with oak chips has poor color stability and slightly lower quality.The quality of Cabernet Sauvignon Red wine in Xinjiang Region of pH =3.5 was slightly lower,and the color stability was lower than the sample of 10% Tintorella + Cabernet Sauvignon Red wine in Xinjiang Region,oak-aged Cabernet Sauvignon Red wine in Xinjiang Region and the sample of 20% Carmena in Chilean Region + Cabernet Sauvignon Red wine in Xinjiang Region,which was greatly affected by anthocyanins and other indicators.(2)There was a significant positive correlation between chroma and anthocyanins(P<0.05),anthocyanins are the main color substances of wine,and the higher the content,the higher the color;There was a significant negative correlation between chroma and succinic acid(P<0.01);There was a significant positive correlation between chroma and total phenol(P<0.01),was negatively correlated with alcohol content(P<0.05),and had a significant positive correlation with volatile acids(P<0.05);Anthocyanins were positively correlated with total phenols(P<0.05),anthocyanins were negatively correlated with succinic acid(P<0.05);There was a significant positive correlation between hue and alcohol content(<0.01),was negatively correlated with tartaric acid(P<0.05);There was a significant positive correlation between total phenol and tartaric acid(P<0.05),was negatively correlated with succinic acid(P<0.05).