Comparison of Different Tannins for Improving the Quality of Cabernet Sauvignon Red Wine

Abstract:

In this study, Cabernet Sauvignon grapes grown in Shihezi production area of Xinjiang were used as the experimental raw materials. Four different types of tannins (oak tannin, condensed tannin, grape tannin, ellagitannin) were added at two different concentrations (200 mg/L, 400 mg/L) before alcohol fermentation, to investigate the effects of the four tannins at different doses on the color and taste of red wines produced in Xinjiang. The results show that when the tannin was added at 200 mg/L, the wine color was improved, in particular, the influence of condensed tannin at 200 mg/L was the greatest leading to a color value of 21.52. Under the same conditions, the chroma was 27.25% higher than that of the control group, and with the aging process progressing to 6 months, adding condensed tannin at 200 mg/L led to the highest chroma (chroma value 24.38), higher color stability (body color: dark ruby red), and relatively intense aroma with a licorice fragrance. Experimental results showed that the addition of tannins could improve the color stability of the wine after aging, while making the aroma more intense. This experiment provides a theoretical basis for actual wine production in the Shihezi production area of Xinjiang.