Study on the Color of Red Grape Wine
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Color plays important roles in sensory quality for red grape wine. The main substances for color formation of red grape wine are anthocyanins and their concentration and composition determine the degree and the stability of grape wine color. Many factors including raw materials quality, grape cultivation, fermentation conditions, stability treatment, microzyme, additives (organic acids, maceration enzymes and tannin etc.), aging, and storage could influence the color of grape wine. In this paper, the research concerning red grape wine color was summarized, and the existed problems in red grape wine production in China were discussed.Keywords:
Wine color
Grape wine
Tannin
Maceration (sewage)
Aging of wine
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Ethanol Fermentation
Fermentation in winemaking
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Cabernet sauvignon grape and Cabernet Blank grape were used as raw materials.After breaking and stem removal of grape fruit,pectase of different concentration was added into grape juice to analyze its effects on grape juice compositions,fermenting parameters of grape wine,and the main compositions of original grape wine.The analytic results suggested that the addition of pectase had almost no effects on sugar content and acid content of grape juice but its addition could decrease the viscosity of grape juice (helpful for coloring substance leaching),drastic and rapid fermentation occurred in samples with adding pectase by contrast with samples without adding pectase,its addition could reduce the formation of volatile acids and increase dry extracts content and total phenol content in original grape wine,and its addition could improve grape wine quality with slight increase in residual sugar content (below 4 g/L with no adverse effects on wine quality).(Tran.by YUE Yang)
Grape wine
Fermentation in winemaking
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„Kallmet‟ is one of the oldest autochthonous grape cultivar which is being used through centuries as one of the most widespread red wine cultivar, especially in the North and North-west of Albania. Kallmet grape variety produces alcoholic red wines of high quality. Knowledge of the chemical composition of wine and its association with the grape cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wine because of their impact on color, taste and health properties. Quality and quantity of polyphenols are related to the grape variety, climatic conditions and cultivation practices. The aim of the present work was to study and describe these quality parameters of 25 young and aged red wines produced from Kallmet autochthonous grape variety. The color of wine is affected by several factors, among the more important being grape variety, pH, temperature, oenological treatments and aging. Great amount of polyphenols and anthocyanins are found on Kallmet young red wines. For this purpose, the following indicators were measured: color intensity, color tint, the percentage of red, yellow and blue color and defined variables X, Y, Z, using the CIE system (Commission Internationale de l'ECLAIRAGE). Keywords: Color, aged red wine, C. I. E. Variables, Kallmet red wine, autochthonous.
Wine color
Grape wine
Aging of wine
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Winemaking
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The effect of grape stems in winemaking was discussed with reference to the composition of grape stems affectingthe wine quality, comparison of phenolic compounds in different parts of grape and the effect of grape stems on wine quality.Addition of grape stems, especially dried grape stems, in the maceration stage can increase the content of phenolic compounds inthe resulting wines, and the flavor of wine can also be influenced. In addition, the addition of steamed stems can increase the levelof flavonoid phenolic detectable in the wine.
Winemaking
Maceration (sewage)
Grape wine
Wine color
Aroma of wine
Wine grape
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The chemical compositions of grape and production techniques of grape wine play important roles in grape wine quality.In this paper,the production techniques of immitation grape wine,sweet grape wine and Vermouth were introduced.Besides,the change trend of grape wine production and consumption was elaborated and the development strategies of winery industry in Shanxi were discussed.
Winery
Grape wine
Wine grape
Aging of wine
Winemaking
Consumption
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Wine contains complex compounds,in which the grape polyphenols play determinative roles for wine quality. This review summarizes the researches on grape polyphenols and their application in judging the maturity of wine grapes. The previous studies indicated that the grape polyphe-nols content in wine grape could be used for the judgment of grape maturity,which had guiding significance for wine grape harvesting.
Grape wine
Wine grape
Grape seed
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The chemistry of red wine color is a complex area of wine chemistry that begins during grape production and continues to the point of wine consumption. In the vineyard, variety, climate and management practices influence the amount and composition of anthocyanins produced in the grape. During wine production, time, temperature and cap management practices ultimately determine anthocyanin extraction as well as the extraction and production of other components that influence anthocyanin reactivity. Finally, the aging of wine ultimately transforms grape-derived anthocyanins into secondary pigments responsible for the long term color stability of red wine. This chapter summarizes the major factors that determine red wine color and the chemistry of reactions that anthocyanins undergo during aging.
Wine color
Vineyard
Grape wine
Aging of wine
Winemaking
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The common phenols in grape and in wine can be classified into flavones and non-flavones,which are important secondary metabolites in grape and closely related to disease-resistance,step-harvest physiology,storage and freshness storage of grape.Phenolic compounds in wine mainly come from grapes,stems,yeast metabolism and oak barrel and are involved in the formation of wine taste,wine body,wine structure and wine color.They play important roles in determining the styles and the quality of red grape wine.
Grape wine
Flavones
Wine fault
Aging of wine
Lees
Wine grape
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Different grape wine product has its individual characteristics, which depends on grape species, growth environment, and wine-making techniques. Even for grape wine produced by the same grape species (grew in the same region) and the same production techniques, there is still certain difference between them because the production area is different. Carbernet Gernischet grown in Yantai for an example, the small change of polyphenols in grape wine was investigated. The results suggested that polyphenol substance was one of the main factors for the difference among grape wine products.
Grape wine
Aging of wine
Wine grape
Fruit wine
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