Quality Improvement of Cabernet Sauvignon Wine Treated by Cold Maceration and Tannin
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Abstract:
In order to study the effects of cold maceration and tannin treatment on the color stability of cabernet sauvignon wine, the cabernet sauvignon wine in the HeShuo production area was used as the research subject. The cabernet sauvignon grapes were subjected to cold maceration (8 ?C; 4 d, 8 d or 12 d) before fermentation, and VR tannin at different concentrations (TANIN VR COLOR; 0.10, 0.20, 0.30 g/L) were added during fermentation. The basic physicochemical indices, phenolic substances and CIELab color parameters of the resulting cabernet sauvignon wine were analyzed. The results showed that compared with the control group, the total acid content of the wine obtained after cold maceration for 4, 8 or 12 days increased by 17.63%, 15.70% and 26.96%, respectively. The total acid content of the wine treated with VR tannin at 0.10, 0.20 or 0.30 g/L increased by 1.33%, 16.74% and 13.04%, respectively. With the extension of cold maceration time, the contents of tannins and total phenolics in wine increased, with the content of anthocyanins reached the maximum (111.04 mg/L) for the wine obtained after 8-day cold maceration. The wine prepared with 20 g/L of added VR tannins had 28.40%, 26.78% and 25.42%, respectively, higher contents of tannins, total phenolics and total anthocyanins, compared with the control group. The a* and Cab values of the wine were the highest (38.85 and 42.29, respectively) for the wine obtained after 8-day cold maceration, while the b* and Hab values of the wine with 0.20 g/L of added VR tannin decreased by 1.61% and 1.84%, respectively, compared the control group. All the comparative analyses showed that cold maceration for 8 d and addition of 0.20 g/L VR tannin could effectively improve the color stability of cabernet sauvignon dry red wine.
