Effects of different concentrations of free SO₂ and dissolved oxygen on wine color and anthocyanins content

Authors

PENG Xin, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China
YANG Xing-yuan, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China
ASAT Ahtam, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China
YANG Fan, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China
LI Ze-han, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China
LI Han-lun, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830001 , China

Abstract

Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO₂ on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO₂ and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red when the concentration of dissolved oxygen and free SO₂ was low. When the content of oxygen was 2 mg/(L·30 d), the moderate polymerization of anthocyanin and tannin in wine was promoted, and the quality of the wine was improved. When the concentration of free SO₂ was 15 ~ 30 mg/L, it had little effect on the hue value of grape wine, but it had an obvious effect on the color. When the concentration of free SO₂ was more than 30 mg/L, the color of grape wine gradually became orange.Conclusion:The suitable concentration of free SO₂ for Cabernet Sauvignon dry red wine aging was 25 mg/L, and the oxygen content was 2 mg/(L·30 d).

Publication Date

11-23-2022

First Page

11

Last Page

16

DOI

10.13652/j.spjx.1003.5788.2022.80205

Recommended Citation

Xin, PENG; Xing-yuan, YANG; Ahtam, ASAT; Fan, YANG; Ze-han, LI; and Han-lun, LI (2022) "Effects of different concentrations of free SO₂ and dissolved oxygen on wine color and anthocyanins content," Food and Machinery: Vol. 38: Iss. 10, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.80205
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/3

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