Research Of Flexible Package Of Wine Base On The Oxidation Of Total Phenol

It has been proved that within a variety of easily oxidized components contained in red wine, the phenol compounds are easier to be oxidized than sulfur dioxide. Polyphenols oxidation is the mainly oxidation in the wine, which is the basic reason leading to oxidative browning. Nonetheless, due to some factors such as storage and transport environment, total phenols are very prone to be oxidized. Therefore, based on many domestic and abroad scholar's studies, in accordance with the indicator of total phenols and browning degree of red wine, through theoretical research and experimental settings, it has been investigated that the influence of temperature, oxygen permeability rate of packaging materials and light intensity on total phenol oxidation and browning degree in storage by using accelerated experiments. And based on the basic theory of shelf life, related equations are established.This subject includes the following theoretical and experimental research:(1) Based on the study of mechanism of oxidative browning and total phenol's influence on people, the reduction rate of total phenol and the increased rate of browning degree of red wine were measured by Folin-Ciocalteu under three different storage temperatures. The formula of browning rate under the influence of temperature was derived from Arrhenius equation.(2) Accelerated experiments were used to research the effects of different oxygen transmission rate of packaging materials on wine oxidation under a constant temperature and humidity environment. It has been measured the degree of browning and oxidation of total phenol in this process and investigated the influence of different packaging materials on the reduce rate of total phenols and increase rate of browning degree. The shelf life prediction model based on total phenol was established. The conclusions could provide theoretical basis and experimental values for the storage and packaging of red wine.(3) The influences of UV illumination on oxidative browning in red wine were investigated with accelerated experiments by placing the samples in different light intensities. The browning degree based on shelf life estimation equation for red wine was derived. At the same time, compared with the package of glass cuvette and BIB, in order to find the protection of the external box for red wine under UV illumination. Practical recommendations were put forward on light transmittance of packaging materials and the value of external box of BIB.(4) With the BIB design process as a guide, the key factors in the process of design which affect quality of liquid were analyzed and summarized. Find and pay a attention to every issues needing attention in design process and provide a reference for designers.