Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 60 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032265

Effects of aging in unglazed pottery pot on Cabernet Sauvignon dry red wine from the foot of Helan Mountain

  • SUN Wenjing ,
  • WU Ming ,
  • ZHANG Zhong ,
  • HE Xi ,
  • ZHU Yuanzhenghong ,
  • WANG Zheng ,
  • ZHANG Junxiang
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(Ningxia Food Testing and Research Institute (Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation), Yinchuan 750021, China)
    3(School of Life Sciences, Ningxia University, Yinchuan 750021, China)
    4(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    5(Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China)

Received date: 2022-05-08

  Revised date: 2022-07-29

  Online published: 2023-02-14

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Abstract

The experiment studied the effects of container material, i.e. unglazed pottery pot, old oak barrel and micro-oxygen pot, on the basic electrochemical parameters, physicochemical indexes and the organoleptic profile of wine during 9-month aging. Cabernet Sauvignon dry red wine from the eastern foot of Helan Mountain was taken as the raw material. The results showed that the dissolved oxygen and redox potential of wine had similar changes during aging of the three containers. The content of dissolved oxygen and redox potential of unglazed pottery were lower and changed steadily, showing more stable micro-oxygen characteristics. There was no significant difference in total acid, pH and alcohol among the three container aged wines, and the volatile acid of unglazed pottery pot was significantly lower than that of old oak barrel. With the aging process, the total phenol and tannin content of the wine aged in the three containers showed a downward trend as a whole. The anthocyanin content gradually decreased and the hue gradually increased, but the chromaticity showed a ‘V’ change, and the unglazed pottery showed relatively good color stability. The overall aroma evolution of the three container aged wines was similar, but the unglazed pottery aged wines showed more fruit aroma. In conclusion, the unglazed pottery pot has good micro-oxygen characteristics and more stable regulation of wine quality. As aforementioned, it can be used as a container for red wine aging. The results provide a theoretical basis for the application of unglazed pottery pot in wine aging.

Key words： aging containers; micro-oxygen; dry red wine; unglazed pottery

Cite this article

SUN Wenjing , WU Ming , ZHANG Zhong , HE Xi , ZHU Yuanzhenghong , WANG Zheng , ZHANG Junxiang . Effects of aging in unglazed pottery pot on Cabernet Sauvignon dry red wine from the foot of Helan Mountain[J]. Food and Fermentation Industries, 2023 , 49(1) : 60 -66 . DOI: 10.13995/j.cnki.11-1802/ts.032265

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