Influence of Different Impregnation Process of Cabernet Sauvignon Dry Red Wine Aroma

doi:10.3969/j.issn.1673-1689.2019.09.007

Home > Archive>Volume 38, Issue 9, 2019 >50-59. DOI:10.3969/j.issn.1673-1689.2019.09.007

Influence of Different Impregnation Process of Cabernet Sauvignon Dry Red Wine Aroma
DOI:
                        10.3969/j.issn.1673-1689.2019.09.007
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS261
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In order to investigate the influence on impregnation technology for wine aroma and flavor，Cabernet Sauvignon grape was used to produce dry red wine by 7 kinds of impregnation technology（traditional impregnation，CO₂ impregnation，cold impregnation，30 ℃，40 ℃，50 ℃，60 ℃ hot impregnation technology ）. Characteristics were determined and aroma substances were analyzed by gas chromatography-mass spectrometry（GC-MS） to evaluate their contribution to the flavor. The results showed that，the impregnation temperature was proportional to the content of total phenol and total anthocyanin，and inversely proportional to the total acid content. Aroma analysis showed that there were many kinds of aroma compounds in the cold impregnation technology wine，and the sensory properties were better. The content of esters was higher but alcohols and acids was lower after CO₂ impregnation technology. 40 ℃ hot impregnation technology can change wine aroma structure，accelerate wine ripening，other hot impregnation technology for wine aroma positive influence was less. In conclusion，cold impregnation process is more suitable for brewing Cabernet Sauvignon dry red wine.

Reference

Cited by

Get Citation

ZHOU Jigen, YANG Xueshan, ZHU Xia, CHEN Xia, LI Wei, ZHAO Wanzhen, HAN Shunyu. Influence of Different Impregnation Process of Cabernet Sauvignon Dry Red Wine Aroma[J]. Journal of Food Science and Biotechnology,2019,38(9):50-59.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: March 31,2020
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website