Study On The Quality Of Dry Red Wine Based On Pre-fermentation Technology

Ningxia helan mountain of East foot is one of China's major wine grape producing areas,Cabernet Sauvignon for the region to grow the main varieties of wine grapes.According to expert evaluation that most of the domestic Cabernet Sauvignon wine performance is similar to the prevalence of tannin strong,acidity is too high,lack of fruit,delicate and elegant degree of poor problem,which is mainly with cultivation and management techniques,fermentation brewing technology Imperfect and other reasons related.In this paper,the pre-fermentation process of wine was studied.The effects of fragmentation,high temperature and high pressure treatment,lowtemperature impregnation and CO₂ impregnation were studied,and the dissolution efficiency and volatile matter of the soluble matter in the wine grape were treated simultaneously.The combined effects of material species changes.Aimed at exploring ways to improve and improve the quality of Cabernet Sauvignon dry red wine in the region.The main findings are as follows:In the grape juice which was not impregnated at room temperature,the degree of fragmentation had no significant effect on the dissolution of the soluble matter.After the dipping of the grape pulp at 8 for 2 days,the soluble matter ch? anged significantly: with the increasing degree of fragmentation,Phenol,anthocyanins,color,tones and tannins were gradually increased.When the fragmentation was more than 60%,the dissolution was the best,which was 0.32 times,0.61 times,1.85 times,0.17 times and 6.64 times higher than the control.The total phenols,tannins and total anthocyanins in the grape juice were 1.40 times,1.06 times,1.39 times and 1.62 times higher than that of the control.After the fermentation,the alcohol content in the wine was Phenol,color,color,respectively,the control of 1.05 times,1.16 times,1.04 times,1.05 times,reducing the volatile substances in the formic acid,hexanoic acid,hexanol,octanoic acid,acetic acid and other odor components relative content,while increased Benzyl alcohol,methyl formate,ethyl undecanoate and other beneficial aroma substances,so that the aroma of wine is more soft,rich and comfortable.At 30 ?,the whole spike grape was fed with CO₂ for 7 days,and the soluble matter was the best in the grape juice.The total phenol,tannin,color and dry extract were also higher than the control Times,1.07 times,1.41 times,1.44 times,while the total acid and volatile acid content were reduced,the volatile substances in the wine added 2-methyl-1-butanol,3-methyl-1-butanol,Ethyl acetate,amyl acetate,isoamyl formate,dibutyl phthalate,etc.These substances contain special black spirits like a liqueur and aroma,which promotes the formation of special aromas in wine;After the CO₂ impregnation,the content of soluble matter in the wine was not significantly different from that of the control,and the substances with irritating odors such as glyoxylic acid,propionaldehyde and dimethyl formal were produced,giving the wine an unpleasant odor.8 ?after CO₂ impregnation,grape juice and wine soluble substances in the dissolution of the results are lower than the introduction of CO₂ impregnation treatment,the wine produced glyoxylic acid,nonanoic acid,butyraldehyde,butenone and other irritating odor Material,adversely affect the sensory quality of the wine.Using multiple factors at the same time,regardless of the order of treatment,both grape juice and wine in the soluble substances have a significant impact.?1?0 ?immersion 7 d after the introduction of CO₂ impregnation 7d,spike CO?2?2 impregnation 7d after the hot impregnation,?3?hot dip to 0 ?after CO₂ immersion 7d,three kinds of processed grape juice and wine soluble substances Dissolution content is higher.These three kinds of processed wines will produce more beneficial aroma substances,including phenylethyl acetate,ethyl lactate,ethyl oleate,glycerol,methyl octanoate,nonanoate,octadecanoic acid,formic acid Ester,etc.,on the aroma of wine has improved and stabilizing effect,while no bad smell of material produced,indicating that the above-mentioned several pre-treatment methods can improve the quality of wine.