Effect of Different Brewing Techniques on Mono-Phenol in the Wine Fermented by Table Grape

Background: Red globe grape is one of the worldwide planting fruits with abundant yield and high waste annually. It is easy for wines brewed by red globe grape to increase economic benefit and avoid the waste. Objective: To explore the best technology suitable for red globe grape wine. Experimental Methods: We take the red globe grape as the material to make wine and extract the mono-phenol in the wines by the organic solvent. The effects of different brewing techniques on the mono-phenol are discussed through high performance liquid chromatography (HPLC) analy- sis. Result: Dipping time and storage temperature could affect the content of monomeric phenols in the wines. Conclu- sion: Technology of isolating residue after fermentation of 4 days and storing at 4℃ after fermentation accomplish- ment (F4L) was more advantageous to the formation and improvement of most of the monomeric phenols.