In this study, Cabernet Sauvignon grapes were harvested from Xinhuibin Winery, which located in Ningxia, China. The supplement of various combination of tannins was conducted during alcoholic fermentation and malolactic fermentation. The effects of the addition of exogenous tannins on the comprehensive wine quality, including phenolics, color, aroma, and sensory were performed to provide a theoretical basis for the improvement and optimization of wine-making industry. The fermentation experiment was carried out in a 20 L fermenter, and 20%-30% tannin solution was prepared with warm water at 40-50°C. After cooling for 4-5 h, the tannin solution was added to the fermentation broth, and the addition amount was 50-60 mg/L. The flavor indicators of wine samples were determined by pH differential method and UV spectrophotometer. The aroma components of wine samples were measured by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry; sensory characteristics were described by sensory quantitative evaluation. The results were as follows: adding exogenous tannins increased the contents of total phenols, total tannins, flavonoids and tartrates in wine; after adding exogenous tannin products, the wine sample’s brightness decreased, the color was darker, and the stability was higher; adding exogenous tannins will reduce the content of 1-hexanol, (Z)-3-hexen-1-ol, ethyl acetate, ethyl lactate, ethyl 3-hydroxybutyrate, caproic acid and octanoic acid, reduce the production of unpleasant smells such as green and sour wine. At the same time, it will increase the content of aroma components such as phenylethyl alcohol, ethyl phenylacetate, styrene, isoamyl hexanoate, ethyl caprylate, ethyl hexanoate and 1-nonanol, which is beneficial to the production of sweet fruity, floral and other odors in wine, and improve the sensory quality of wine. In conclusion, the tannin addition process can effectively improve the quality of the Cabernet Sauvignon dry red wine by changing the flavor physical and chemical indicators, color and aroma components.
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