Effects of Cold Maceration Process before Fermentation Combined with Oak Chips Treatment on the Quality of Dry Red Wine

To explore the effects of different treatments on the quality of dry red wine,Merlot and Cabernet Sauvignon grapes were raw materials,the wine was brewed by cold maceration(CM)combined with oak chip process. Conventional physicochemical indexes,phenolic content,color index and sensory quality of wine samples were analyzed with traditional process(CK)as the control,and principal component analysis(PCA)was used for comprehensive evaluation. The results showed that the dry extracts,total phenols,tannins,total flavonoids,total anthocyanin contents and chromaticity values of the two grape varieties were significantly higher than those of CK wine samples(P<0.05). The highest sensory scores wine samples were in CM which combined with oak-treated,but there was no significant difference in sensory scores between CM and CK added oak chips(P>0.05). PCA analysis showed that the content of phenolic substances was closely related to the sensory properties of wine. The combination of CM processes and oak chips treatment could promote the accumulation of phenolic substances in wine,improve the color and stability of wine,and improve the sensory quality of wine. This study would provide theoretical basis and technical reference for the process optimization of making high quality dry red wine.