CO<sub>2</sub> generation and recovery in wine brewing process
In order to sealed recover the CO<sub>2</sub> produced during wine production process, the changes of CO<sub>2</sub> generation and concentration during alcohol fermentation of Cabernet Sauvignon and Chardonie grapes were analyzed, and the effects of alcohol fermentation with...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-209.pdf |
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| Summary: | In order to sealed recover the CO<sub>2</sub> produced during wine production process, the changes of CO<sub>2</sub> generation and concentration during alcohol fermentation of Cabernet Sauvignon and Chardonie grapes were analyzed, and the effects of alcohol fermentation with different openness degrees on conventional physicochemical indexes, color, phenolic compounds and volatile flavor compounds of wine were investigated. The results showed that the CO<sub>2</sub> generation could be fitted with "S" model, and the CO<sub>2</sub> concentration change was consistent with the Logistic function. The effect of alcohol fermentation with different opening degrees on the quality of dry white wine, only the total phenol content decreased significantly with the decrease of opening degree (P<0.05). The contents of reducing sugar, titrable acid and volatile acid in sealed fermented dry red wine were higher, which were 3.9 g/L, 6.79 g/L and 0.92 g/L, respectively, and the contents of alcohol, total phenol, total anthocyanin and tannin were lower, which were 13.1%vol, 3.34 g/L, 0.32 g/L and 2.46 g/L, respectively. The b* value and chroma (Cab value) of sealed fermented dry white and dry red wines were reduced, which could effectively reduce the loss of volatile flavor substances and significantly improve the fruit and floral flavor of the wine. Therefore, the overall quality of dry white wine was less affected by the openness degree of fermentation, so CO<sub>2</sub> could be recovered in sealed fermentation. The sealed recovery of CO<sub>2</sub> in the fermentation process of dry red wine needed further discussion. |
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| ISSN: | 0254-5071 |