Study On Factors Influencing Color Of Organic Dry Red Wine Raw Materials And Wine

The development and utilization of organic food scientific research in recent years has become the subject of attention ; And the presence the anthocyanin of organic wine has prevention and treatment to human tumors,aging,diseases such as cardiovascular disease of in recent years is the role of life science research focus, In addition, anthocyanin is the important colorimetric substances of wine grape and wine, Research the factors on wine grape and wine color and making a high quality , unique stylewine to meet the people's high-quality, high-grade red wine demand.This experiment has researched the influence of ecological factors and cultivation techniques measures on the color of the wine grape in the wine grape to the color chanange time; In the process of brewing, the influence of fermentation and aging process on the organic color of the dry red wine. The main result has been as follows:1. In order to research the influence of ecological factors and cultivation techniques measures on the color of the wine grape in the wine grape to the color chanange timeand by univariate and multivariate optimization of factors influencing factors. Test results on the statistical analysis of the results show that: the result indicated that the best conditions for the ecological environment, the temperature at 25℃, light and full-face cover, soil texture to sandy loam is the best soil and gravel; Technical measures for the cultivation and fruiting set to 70 cm high, and after processing of picking leaves and reflective film under the surface , the grape become pure color, color uniformity.2. In order to researc the influence of fermentation on the color of dry red wine,optimized the factor by single factor and the level of the three factors and three orthogonal design optimization process conditions. Test results on the statistical analysis of the results show that: winemaking fermentation conditions for the best, Paper/grape guice, the higher the ratio of fruit, the deeper the color of the wine; pectinase selection EXV (Lallzyme), the appropriate dosage of 20 mg/L; sulfite appropriate dosage of 50 mg/L yeast fermentation selection Lalvin D254, for the amount of 200 mg/L; fermentation temperature is 26℃, soaking time for seven days.3. In order to researc the influence of aging process on the color of dry red wine, optimized the factor by single factor and the level of the three factors and three orthogonal design optimization process conditions. Test results on the statistical analysis of the results show that:the winemaking process and stability in the best conditions:the best fining materials is the egg white, the best dosage is 60mg/L; freezing temperature is-5℃, time is 10 days; use diatomite filtration, the frequency of once,aging environment for in the dark;the storage temperature is17℃;about pH3.5; containers for the new oak barrel.