A method for improving the color and flavor of dry red wine

Abstract

The invention relates to a method for improving the color and flavor of dry red wine. The method utilizes nano bubbles to stably regulate the aerobic environment of the dry red wine during storage, so as to achieve the purpose of improving the color and flavor of the dry red wine. The dry red wine obtained after being processed according to the method is stable ruby ​​red, soft and moist in the mouth, rich in aroma, outstanding in fruit, moderate in acidity and delicate and balanced in taste. The sensory evaluation of wine treated with nanobubbles was better than that of untreated wine, and its advantages expanded with the prolongation of storage time.

Description

A method for improving the color and flavor of dry red wine technical field The present invention relates to winemaking science and engineering technology field, specifically, relate to a kind of improvement dry red wine color and flavor method. Background technique [0002] The flavor of wine is the result of hundreds of chemical components interacting with the human sense organs. Overall, the Portuguese There are three sources of flavor in wine: the grape itself, the fermentation process, and the aging process. In addition, when wine is bottled and stored Various chemical reactions in wine will continue to affect the changes in its flavor. Compared with berry aroma, fermentation aroma and aging aroma, Portuguese The flavor changes during wine storage are more complex. On the one hand, it can enhance the aroma and flavor of wine, and on the other hand It will produce the bad smell of "over reduction" and affect the sensory quality of the wine. Unpleasant smells...

AI Technical Summary

Problems solved by technology

At present, there is no research and application of nano-bubble technology in the field of wine, as well as the application and authorization of related patents

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