Food and Fermentation Industries >

2023 , Vol. 49 >Issue 11: 47 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032999

Effects of clay pot aging on Cabernet Sauvignon dry red wine based on color-related and taste-related indicators

  • KANG Wenjun ,
  • LIU Ye ,
  • ZHANG Junqiang ,
  • LI Min ,
  • MA Yuwen ,
  • WANG Jing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)
    3(Gansu Zixuan Wine Co., Ltd., Jiayuguan 735100, China)
    4(Gansu Mogao Industrial Development Co.Ltd., Wuwei 733006, China)

Received date: 2022-07-15

  Revised date: 2022-08-13

  Online published: 2023-06-30

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Abstract

To explore the effect of aging in clay pots on the color and taste of dry red wines. The samples were aged in clay pots with different oxygen permeability, and brown glass pots were used as the control. The color and taste of the wine samples were determined spectrophotometrically during the aging period, and the associations between the indicators were established by principal component analysis. Results showed that after 9 months of aging, the clay jars increased the total acid and volatile acid content of the wine samples, resulting in higher brightness (L*), red-green color index (a*) and hue (h*ab), but lower yellow-blue color index (b*) and color saturation (C*ab) compared with the control. In addition, clay pots significantly increased the anthocyanin content of wine samples, reducing the proportion of monomeric anthocyanins and increasing the proportion of polymeric anthocyanins. Aging in clay pots also maintained a high tannin content, hydrochloric acid index and tartaric acid ester content of the wine samples, and reduced their ethanol index. Except for total acid and volatile acid, the cellar-aged clay pot wine samples showed better qualities than the buried clay wine samples in all indexes, and the low oxygen permeability clay pot showed better aging performance than the high oxygen permeability clay pot. In conclusion, the use of clay pots for aging can stabilize the color of wine in a short period and improve the maturity of wine, and the clay pots with low-permeability in the cellar is more suitable for aging dry red wine.

Key words： clay pot; aging; Cabernet Sauvignon; color; taste

Cite this article

KANG Wenjun , LIU Ye , ZHANG Junqiang , LI Min , MA Yuwen , WANG Jing . Effects of clay pot aging on Cabernet Sauvignon dry red wine based on color-related and taste-related indicators[J]. Food and Fermentation Industries, 2023 , 49(11) : 47 -54 . DOI: 10.13995/j.cnki.11-1802/ts.032999

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