Effects of Oak Barrel Agingon the Quality of Kiwi Wine
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Abstract:
Oak barrel was used to improve the quality of kiwi wine during storage in this work. The changes in dissolved oxygen, electrical conductivity, chromaticity, hue, free sulfur dioxide, total phenol, and high alcohols during the aging process were measured. The sensory evaluation scores of kiwi wine before and after storage were compared. The results showed that with the prolongation of storage time, electrical conductivity, chromaticity, and hue showed an upward trend. The values of Electrical conductivity, chromaticity, and hue reached 2.76 mS/cm, 0.375, and 4.05, respectively. All of dissolved oxygen, free sulfur dioxide and total phenol showed a downward trend. The values of dissolved oxygen, free sulfur dioxide, and total phenol reached 0.72 mg/L, 27.87 mg/L, and 332 mg/L, respectively. Content of isobutyl alcohol, isoamyl alcohol and higher alcohols decreased. The sensory scores of kiwi wine after the aging in oak barrels was 97.68, which were significantly higher than that aging in glass bottle with the value 79.84. Thus, these results indicated that the attributes of kiwi wine was related to the content and change of dissolved oxygen, and the structure and composition of oak barrels.
