Abstract: The wines in Xinjiang producing areas had special flavors due to the unique geographical environment and climate. However, the temperature distinction between day and night in Xinjiang was large, and the wine grapes accumulate high sugar content and low acidity. This problem seriously influenced the balance of wine taste structure. Through the mixed fermentation by Saccharomyces cerevisiae MST and acid-increasing non-Saccharomyces cerevisiae CT10, Saccharomyces cerevisiae F33 and aroma enhancement non-Saccharomyces cerevisiae PL09 combined with wine lees aging, the quality of wine was improved with the rational utilization of wine waste. HPLC was used to analyze the contents of organic acids in Cabernet Sauvignon dry red wine treated with mixed fermentation, wine lees aging and β-glucanase. Results showed that mixed fermentation increased the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, and citric acid, while the content of succinic acid decreased; after aging by Saccharomyces cerevisiae lees, the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, citric acid and succinic acid increased; after aging of mixed fermentation lees, tartaric acid, lactic acid, and succinic acid increased, while pyruvate acid, acetic acid, and citric acid decreased. The total acid content in mixed fermentation increased by 5.37%-13.02%, and the total acid content of lees aging increased by 6.62%-12.53%. The addition of β-glucanase increased the organic acid content of wine by 3.84%-12.63%. In addition, after blending with acid-increasing CT10, the lees aging needed to accelerate the autolysis under the action of β-glucanase, which was beneficial to the retention and production of organic acids. Fermented with PL09, the lees aging could strengthen the metabolic activity of organic acid production and increased its content, which was more effective than the former. After aging of Saccharomyces cerevisiae lees, the total amount of organic acid increased, and the difference between lees aging and mixed fermentation lees aging decreased, indicating that lees aging could promote the production of organic acids in wine, resulting in increased acidity. In summary, the lees aging could bring more organic acid to the Cabernet Sauvignon dry red wine in Xinjiang production area, and the effect was more significant after adding β-glucanase, which could be used to improve the high sugar and low acid problem of the Xinjiang wine.
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