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Effects Of Three Accelerating Aging Methods On The Quality Of Vidal Wine

Posted on:2023-04-28Degree:MasterType:Thesis
Country:ChinaCandidate:D X GongFull Text:PDF
GTID:2531306818472424Subject:Agricultural Extension
Abstract/Summary:PDF Full Text Request
Vidal wine is a kind of wine with good taste and high nutrition.It has a good market prospect.At present,most wines are aged in oak barrel in China,but this method takes too long time and takes up a lot of oak barrels,wine cellars and other resources for a long time.To improve the aging efficiency,three treatments were implied including the ultrasonic,ultra-high pressure and magnetic,then the best treatment and conditions were selected for wine aging through the analysis of quality index and sensory evaluation results of Vidal wine.The main research results were as follows:(1)The best condition of the ultrasonic treatment was 180 W and 15 min.The anthocyanins and total phenol contents of wine were the highest,the sweetness was increased,the acidity was decreased,the taste was balanced and round,the chroma was increased,and the color of wine was more attractive,so the aging effect was the best.(2)The best condition of the ultra-high pressure treatment was 300 MPa and 30 min.The total phenolic content of wine was the highest.At the same time,the electronic tongue also showed that the ratio of sour and sweet was moderate,and the bitterness and astringency decreased significantly,especially at300 MPa and 30 min.(3)The best condition of magnetic treatment was 4 m T,20 min.After that treatment the p H value of wine samples was the highest,and the corresponding total acid content was significantly lower than that of other treatment groups.The anthocyanin content in this group was the highest.Sensory evaluation indicated that magnetic treatment were more popular on the palate tastes and electronic tongue also showed that aftertaste astringency was reduced,the sweet and acidity taste was increased on the contrary,taste is more relaxed.Above all,ultrasonic,ultra-high pressure and magnetic treatment could improve the aging efficiency and quality of vidal grape wine.Comparing the physicochemical and quality index changes of Vidale wine under different treatment conditions in the three ways,combining with electronic tongue and sensory analysis,the best aging treatment and condition was finally determined,that was the magnetic field intensity was 4 m T and the treatment time was 20 min.
Keywords/Search Tags:Vidal wine, Accelerating ageing, Ultrasonic, Ultra-high pressure, Magnetic
PDF Full Text Request
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