| The wine’s aging characteristics include the wine’s aging potential and the modification of color,aroma,and taste in the aging process,which makes it possible to further improve the sensory quality of aging wines.It is an important evaluation index of dry red wine quality.In order to study the changes in physical and chemical and sensory quality of Cabernet Sauvignon dry red wine in the Eastern Foot of Helan Mountain during the aging process,and summarizing its aging characteristics,this study selected the same winery in Helan Mountain in Ningxia,10 of the same brewing technology and storage environment.The Cabernet Sauvignon dry red wines of different vintage have systematically studied their differences in color,aroma,teste and physical and chemical.The result is as follows:1.With the increase of aging years,the color of Cabernet Sauvignon dry red wine in the Eastern Foot of Helan Mountain is changed from purple,ruby red to brick red.The yellow hue、brightness and hue angle was increasing,the red hue was reducing.The total anthocyanin content is gradually decreasing during the aging process and eventually tends to a relatively stable level,and the total anthocyanin content after 2011 Between 15.249-22.595mg/L.The content of anthocyanins significantly reduced,the highest is 158.156 mg/L and the lowest is 0.182 mg/L.Regression model of total anthocyanins and hue angles with vintage fit well,R2 is 0.8739 and 0.7372 respectively,which can be used to estimate the vintage.2.As the aging year increases,the aroma of the wine changes from a fruity aroma to spice,fat,and animal.The total content of aroma components as a whole shows an increasing trend as the vintage increases,and it slightly decreases after 7-9 years.With the increase of aging time,the wine showed that the proportion of esters increased first and then decreased,the proportion of alcohols decreased,and the proportion of acids increased.The odor activity values of Capric acid,Ethyl heptanoate,Ethyl octanoate,and Hexanol were all less than 1 in the wines with short aging time,but their odor activity values in wines gradually increased and were greater than 1 as the aging time increased.3.With the increase of aging time,the sensory of the dry astringency decreased the velvety astringency increase in wine,among them,the Cabernet Sauvignon dry red wine(aged for 6 years)in 2011 has the highest overall score for velvety astringency,balance,and teste.The contents of catechin(C),epicatechin(EC),epigallocatechin(EGC),procyanidins B1,B2,and(epi)catechin trimers are gradually decreasing.Drying was significantly affected by the content of catechin,epicatechin,epigallocatechin,proanthocyanidins B1,B2,and(epi)catechin trimer(p<0.05),but the effect by the content of total phenols and total tannin was not significant(p>0.05).4.The sensory evaluation analysis showed that the overall score of the Cabernet Sauvignon dry red wine in the Eastern Foot of Helan Mountain,aged 2 to 7 years was more than 85 points,with high quality.Wines aged 5-8 years still have deeper colors,and the aroma intensity and complexity are enhanced,and the softness of the taste is increased. |
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