Development Of A Mulled Wine Product

The general recommended temperature for drinking red wine is between 15 and 18 degrees Celsius.This is because the sensory qualities of red wine noticeably decline when consumed at higher temperatures.However,there is a tradition in foreign countries of heating red wine for consumption during winter,which aligns well with the preference of Chinese people for hot beverages.Nevertheless,traditional methods of heating red wine have significant drawbacks,such as primitive production processes,inconsistent quality,and potential hygiene and safety issues.Therefore,it is desirable to develop a heated wine product that is safe,consistent in quality,and offers high sensory qualities,in order to enrich the domestic wine market in China.This study investigates the effects of higher drinking temperatures on the physicochemical properties and sensory qualities of different types and vintages of dry red wine.It explores the adjustment of flavors to suit heated consumption,and establishes standardized production processes and evaluation criteria.Furthermore,the study examines the shelf life of the product using quantitative descriptive analysis(QDA)and principal component analysis(PCA).Market research data is utilized to analyze the production and marketing strategies for heated red wine.The results are as follows:(1)After subjecting three types of wine to heating at 50,60,and 70 Celsius degrees,it was observed that the content of volatile components such as volatile acids and alcohol significantly decreased.Total phenols,including anthocyanins,exhibited a significant decrease due to thermal decomposition,leading to slight changes in color and hue.There were no significant changes in reducing sugars,dry extract,total acidity,and tannins.The content of aroma compounds decreased,particularly floral and fruity aromas,but new aroma characteristics emerged due to aging reactions.Dry red wine produced for low-temperature consumption loses its balance of acidity,sweetness,and bitterness when heated.Bitterness and acidity are significantly enhanced,resulting in a pronounced boiled taste and a loss of floral and fruity aromas.(2)By adjusting the original flavor of the wine using materials such as sugar,potassium bicarbonate,PVPP,and essential oils extracted from natural plants,the optimal formula for heated red wine was obtained through sensory evaluation experiments and Box-Behnken response surface methodology.For taste adjustment,the recommended values were 3 1.22 g/L total sugar,3.15 g/L total acidity,and a PVPPto-tannin ratio of 0.0372:1.For aroma adjustment,the suggested amounts of essential oils were 10 μL/L clove oil,10 μL/L cinnamon oil,14μL/L star anise oil,18 μL/L lemon oil,18 μL/L sweet orange oil,60μL/L apple oil,12 μL/L bay leaf oil,and 8 μL/L ginger oil.(3)The study conducted research and planning on production and marketing strategies for heated red wine,focusing on market research and analysis,cost control and analysis,packaging design,and product evaluation,advantages,and pricing strategies.Based on the market research,the main target consumers were identified as young people,and a youthful packaging design was created.The internal and external strengths and weaknesses were analyzed,and using the penetration pricing method,the retail price was set at 78 yuan per bottle,while keeping the production cost below 20 yuan per bottle.The goal is to create an affordable,youth-oriented,and popular high-quality product with heated red wine.