Dry red wine brewed by adding white grape pomace and brewing method

Abstract

The invention relates to a wine brewing technology, in particular to dry red wine brewed by adding white grape pomace and a brewing method. The method comprises the following steps: screening white grape varieties; obtaining white grape pomace according to the screening result, and mixing the white grape pomace with a red grape raw material with the variety of Maisseria to obtain mixed pomace; fermenting the mixed pomace to obtain dry red wine; the white grape pomace accounts for 5-15% of the red grape raw material in percentage by mass. According to the brewing method, the best white grape pomace suitable for being brewed together with the maisseria is screened out, so that the quality of the maisseria dry red wine can be effectively improved; by adding the white grape pomace, the problem of insufficient accumulation of flavor substances in the maisseria grapes in the northwest high-photo-thermal arid producing areas due to climate change is effectively solved; the dry red wine has elegant complexity, remarkable flower and fruit fragrance, high-quality taste and excellent color quality.

Description

Technical Field

[0001] The invention relates to a wine brewing technology, in particular to a dry red wine brewed by adding white grape pomace and a brewing method. Background Art

[0002] The high-light, heat, and arid climate of northwest China, including Ningxia, Xinjiang, and Gansu, causes wine grapes to mature quickly and accumulate insufficient flavor substances (aroma, polyphenols). In addition, excessive sunlight exposure in the production area can cause the wine to lack fresh fruity and floral aromas, resulting in a lack of elegant complexity. White grape pomace is a by-product of the white wine production process. During the white winemaking process, the juice separated from the white grape berries is fermented to become white wine, and the remaining grape skins, seeds, and other residues are called white grape pomace. Currently, white grape pomace is often regarded as waste. However, white grape pomace does not undergo a maceration stage. In fact, it contains rich flavor components and bioactive substances and has potential application value.

[0003] Current research on adding white grape pomace to dry red wines before fermentation has yet to find a method that can simultaneously maintain color while improving both aroma and taste. Furthermore, adding white grape pomace before fermentation can reduce wine color due to its adsorption of anthocyanins. The effectiveness of adding pomace before fermentation on aroma quality varies depending on the grape variety. Furthermore, adding white grape pomace before fermentation can increase the phenolic content of the wine, thereby enhancing its taste. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a dry red wine brewed by adding white grape pomace and a brewing method.

[0005] The technical solution of the present invention to solve the above technical problems is as follows:

[0006] The present invention provides a brewing method by adding white grape pomace, comprising the steps of screening white grape varieties; obtaining white grape pomace according to the screening results, and mixing the white grape pomace with a Marselan red grape raw material to obtain mixed pomace; and fermenting the mixed pomace to obtain dry red wine. The mass percentage of the white grape pomace is 5%-15% of the mass percentage of the red grape raw material.

[0007] On the basis of the above technical solution, the present invention can also be improved as follows.

[0008] Furthermore, the step of screening white grape varieties is to obtain multiple white grape varieties, perform flavor substance content analysis and flavor substance extraction and evolution analysis respectively, and screen the white grape varieties based on the analysis results and statistical methods.

[0009] Furthermore, the flavor substance analysis includes aroma substance analysis and phenolic substance analysis, and the flavor substance extraction and evolution analysis includes aroma substance flow analysis and phenolic substance extraction and evolution analysis.

[0010] Furthermore, the production areas of the multiple white grape varieties are the same.

[0011] Furthermore, the grape variety of the white grape pomace is Little White Rose.

[0012] Furthermore, the production areas of the Little White Rose and the Marselan are both in the eastern foot of the Helan Mountains in Ningxia.

[0013] Furthermore, the mass percentage of the white grape pomace is 10% of the red grape raw material.

[0014] Furthermore, the fermentation step includes: adding potassium metabisulfite, pectinase and yeast to the mixed peel residue to carry out alcohol fermentation; after the alcohol fermentation is completed, separating the peel residue and obtaining clear juice, adding lactic acid bacteria to the clear juice to carry out malic acid-lactic acid fermentation; the temperature of the alcohol fermentation is 28-30°C, and the temperature of the malic acid-lactic acid fermentation is 22-24°C.

[0015] Furthermore, the mass volume fraction of the added yeast is 20 mg / L, and the mass volume fraction of the added lactic acid bacteria is 6-10 mg / kg.

[0016] The present invention also provides a dry red wine brewed by adding white grape pomace, which is obtained by adopting the brewing method as mentioned above.

[0017] The beneficial effects of the present invention are:

[0018] (1) The brewing method of the present invention using white grape pomace is able to effectively improve the quality of Marselan dry red wine by screening out the best white grape pomace suitable for brewing with Marselan.

[0019] (2) The brewing method of the present invention with the addition of white grape pomace effectively solves the problem of insufficient accumulation of flavor substances in Marselan grapes in the high-light, high-heat, and arid production areas of Northwest China by adding white grape pomace;

[0020] (3) The present invention's brewing method with the addition of white grape pomace solves the quality defects of wine grapes caused by the climate of the production area for the first time by improving the brewing method, expands the ideas for improving wine brewing technology, and provides new development opportunities for production areas with poor climates;

[0021] (4) The brewing method of the present invention with the addition of white grape pomace is scientific and objective in the grape variety screening process of the white grape pomace, and is more targeted for Marselan red grapes produced in the eastern foothills of the Helan Mountains in Ningxia;

[0022] (5) Dry red wine brewed with white grape pomace has elegant complexity, significant floral and fruity aroma, high-quality taste, and excellent color quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a comparison chart of phenolic substance content in Example 1 of the present invention. Figure 1 Figure a is a comparison chart of monomer / derivative anthocyanin contents measured at the end of alcohol fermentation. Figure 1 Figure b is a comparison chart of monomer / derivative anthocyanin contents measured at the end of apple-milk fermentation. Figure 1 Figure c is a comparison chart of the polymerized anthocyanin content measured at the end of alcohol fermentation. Figure 1 Figure d is a comparison chart of the polymerized anthocyanin content measured at the end of apple-milk fermentation. Figure 1 Figure e is a comparison chart of non-anthocyanin content measured at the end of alcohol fermentation. Figure 1 Middle f is a comparison chart of non-anthocyanin content measured at the end of apple-milk fermentation;

[0024] Figure 2 This is a comparison chart of the aroma substance content measured after the alcohol fermentation in Example 2 of the present invention. Figure 2 Where a is C6 alcohol, Figure 2 b is a higher alcohol, Figure 2 C in the middle is fatty acid, Figure 2 Where d is acetate, Figure 2 Where e is fatty acid ethyl ester, Figure 2 f in the middle is other fats, Figure 2 In the middle, g represents terpenes and norisoprene. Figure 2 h in the equation represents aldehydes and ketones. Figure 2 In the above formula, i stands for other categories;

[0025] Figure 3 This is a comparison chart of the aroma substance contents measured after the completion of apple-milk fermentation in Example 2 of the present invention. Figure 3 Where a is C6 alcohol, Figure 3 b is a higher alcohol, Figure 3 C in the middle is fatty acid, Figure 3 Where d is acetate, Figure 3 Where e is fatty acid ethyl ester, Figure 3 f in the middle is other fats, Figure 3 In the middle, g represents terpenes and norisoprene. Figure 3 h in the equation represents aldehydes and ketones. Figure 3 In the box, i stands for other categories;

[0026] Figure 4 is the color palette diagram in Example 5 of the present invention, Figure 4 A in the middle is the color palette after the alcohol fermentation is completed. Figure 4 Middle B is the color plate after the completion of malolactic fermentation;

[0027] Figure 5 This is the sensory evaluation analysis and comparison results in Example 5 of the present invention. Figure 5 Figure a is a sensory evaluation analysis chart after the end of alcohol fermentation. Figure 5 Middle b is the sensory evaluation analysis diagram after the completion of apple-milk fermentation;

[0028] Figure 6 This is a comparison chart of aroma substance contents in the pomace of different white grape varieties in Example 6 of the present invention;

[0029] Figure 7 This is a comparison chart of flavonol content in the pomace of different white grape varieties in Example 6 of the present invention;

[0030] Figure 8 This is a comparison chart of flavanol content in the pomace of different white grape varieties in Example 6 of the present invention. Figure 8 a in the middle is the free flavanol in the peel. Figure 8 b in the middle is the free flavanol in the peel, pomace and seeds. Figure 8 c in the middle is flavanol from peel cracking. Figure 8 The d in the middle is flavanol from the cracking of peel and fruit seeds;

[0031] Figure 9 This is a cluster heat map of the flow of aroma compounds from white grape pomace of different varieties to dry red wine in Example 7 of the present invention. Figure 9 (a) is the cluster heat map of aroma compounds of white grape pomace;

[0032] Figure 9 Middle b is the cluster heat map of free aroma compounds of white grape pomace; Figure 9 Middle c is the cluster heat map of white grape pomace combined with aroma compounds;

[0033] Figure 10 This is a cluster heat map of the flow of phenolic substances from white grape pomace to dry red wine in Example 7 of the present invention. Figure 10 Figure a is a cluster heat map of the flow of phenolic substances from white grape pomace of different varieties to dry red wine. Figure 10 Middle b is the cluster heat map of phenolic substances; Figure 10 Figure c is the cluster heat map of grape skin flavanols and grape seed flavanols; Figure 10 (d) is the cluster heat map of flavonols. DETAILED DESCRIPTION

[0034] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0035] The brewing method of adding white grape pomace of the present invention comprises the following steps: screening white grape varieties; obtaining white grape pomace according to the screening results, and mixing the white grape pomace with Marselan red grape raw material to obtain mixed pomace; and fermenting the mixed pomace to obtain dry red wine; wherein the mass percentage of the white grape pomace is 5%-15% of the mass percentage of the red grape raw material.

[0036] The brewing method of adding white grape pomace of the present invention effectively improves the quality of Marselan dry red wine by screening out the best white grape pomace suitable for brewing with Marselan, and effectively improves the color quality of Marselan dry red wine while ensuring the floral and fruity aroma and taste.

[0037] The brewing method of the present invention with the addition of white grape pomace can effectively solve the problem of insufficient accumulation of flavor substances (aroma, polyphenols) caused by the climatic conditions of the high-light, high-heat and arid production areas in the northwest, reduce the cost of brewing high-quality dry red wine in the production areas, and effectively improve the development potential and competitiveness of the wine brewing industry in the production areas.

[0038] Preferably, the step of screening white grape varieties involves obtaining multiple white grape varieties, performing flavor compound content analysis and flavor compound extraction and evolution analysis on each of the varieties, and then screening the white grape varieties based on the analysis results and statistical methods. Specifically, when performing flavor compound content analysis, the statistical method primarily includes statistical analysis of the significance of the contents between varieties, and when performing flavor compound flow analysis, the statistical method primarily includes cluster analysis.

[0039] Preferably, the flavor substance analysis includes aroma substance analysis and phenolic substance analysis, and the flavor substance extraction and evolution analysis includes aroma substance extraction and evolution analysis and phenolic substance extraction and evolution analysis.

[0040] The brewing method of the present invention first screens different white grape varieties, so that the obtained white grape varieties are more targeted to Marselan red grapes, thereby effectively ensuring that all aspects of the quality of Marselan dry red wine are optimal.

[0041] Preferably, the production areas of the multiple white grape varieties are the same, so that the screening results are more objective.

[0042] Preferably, the grape variety of the white grape pomace is Little White Rose, and the production areas of Little White Rose and Marselan are both in the eastern foot of the Helan Mountains in Ningxia.

[0043] Preferably, the mass percentage of white grape pomace is 10% of the red grape raw material; this added amount of white grape pomace can further improve the quality of Marselan dry red wine.

[0044] In the brewing method of the present invention, the fermentation step includes: adding potassium metabisulfite, pectinase and yeast to the mixed peel residue to carry out alcohol fermentation; after the alcohol fermentation is completed, separating the peel residue to obtain clear juice, adding lactic acid bacteria to the clear juice to carry out malic acid-lactic acid fermentation; the temperature of alcohol fermentation is 28-30°C, and the temperature of malic acid-lactic acid fermentation is 22-24°C.

[0045] Preferably, the yeast is D254 yeast, and the added mass volume fraction is 20 mg / L; the lactic acid bacteria is VP41 lactic acid bacteria, and the added mass fraction is 6-10 mg / L.

[0046] The dry red wine of the present invention is obtained by the brewing method as described above; the dry red wine has elegant complexity, significant floral and fruity aroma, high-quality taste, and excellent color quality.

[0047] The present invention is illustrated below by means of specific examples.

[0048] Example 1 Winemaking process of adding white grape pomace before fermentation of dry red wine

[0049] The dry red wine brewed in this embodiment uses Marselan grapes as the grape variety, and the white grape pomace added is Petit Blanc grapes. At the same time, in order to conduct subsequent experimental comparisons, this embodiment also brews dry red wines with the white grape pomace of Chardonnay grapes, Petit Manseng grapes, Guillengar grapes, and Gewürztraminer grapes.

[0050] The above white grape varieties used in this embodiment all come from the eastern foot of Helan Mountain in Ningxia in 2023.

[0051] The specific steps of this embodiment are as follows:

[0052] (1) The white grape berries and the red grape berries are manually removed from the grape leaves, poor quality grape clusters and foreign matter on the cluster selection platform, and then the white grape clusters are sent to the air bag press for pressing. After the pressing is completed, the grape skins and seeds are collected and stored in a -20℃ refrigerator for future use.

[0053] (2) The Marselan grape bunches were destemmed, and then the remaining grape stems, bad fruits, diseased fruits and green fruits were manually removed on the grape sorting platform. The selected grape fruits were evenly crushed by a crusher and loaded into 60L plastic fermentation tanks, each tank containing 30kg, for a total of 12 tanks.

[0054] White grape pomace of each variety was added to the fermentation tank at a mass percentage of 10% of Marselan grapes, and a control group without white grape pomace was used as the control group. Two parallel experiments were set up for each group.

[0055] (3) Add 100 ppm potassium metabisulfite, 20 mg / L Vinozyme pectinase, and 200 mg / L D254 yeast to each fermentation tank, mix well, and carry out alcohol fermentation at 28-30°C. During the fermentation process, press the cap 5-6 times a day.

[0056] (4) After the alcohol fermentation is completed, the skin and residue are separated. The clear juice is taken into a 20L stainless steel sealed small tank, inoculated with 8mg / kg of VP41 lactic acid bacteria, mixed well, sealed, and started at 20℃ for apple-lactic fermentation.

[0057] The wine was sampled after the completion of the alcoholic fermentation and the malolactic fermentation, and the sampled wine was placed in a 500 mL glass bottle. After adding 45 mg / L potassium metabisulfite, it was stored at -40°C.

[0058] The wines after malolactic fermentation were collected and stored in 750 mL glass bottles in a wine cellar at a temperature of 16 to 18° C. and a humidity of 70%.

[0059] Example 2 Detection of phenolic content in dry red wine co-fermented with white grape pomace

[0060] In this example, the phenolic content of dry red wines co-fermented with different varieties of white grape pomace in Example 1 was tested, specifically after the completion of alcoholic fermentation and malolactic fermentation. The same test was also performed on a control group in which white grape pomace was not used for co-fermentation.

[0061] The detection of phenolic substances is divided into the detection of anthocyanins and the detection of non-anthocyanins. The detection methods of the two are different, as follows:

[0062] (1) Anthocyanin detection:

[0063] Before loading the sample, filter it with a 0.22 μm polyethersulfone membrane.

[0064] An Agilent 1200 series high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer (Agilent, Santa Clara, CTC, USA) was used. The chromatographic column used was a Poroshell 120EC-C18 column (150 mm × 2.1 mm, 2.7 μm, Agilent, Santa Clara, CTC, USA). Mobile phase A consisted of 0.1% formic acid in water, and mobile phase B consisted of 0.1% formic acid in a 50 / 50 (v / v) methanol / acetonitrile solution. The injection volume was 5 μL.

[0065] The mass spectrometer used an electrospray ionization source with a capillary voltage of ±4000 V and a nebulizer of high-purity nitrogen at 35 psi. The drying gas flow rate was 10 L / min, and the temperature was 350°C. Acquisition was performed in multiple reaction monitoring (MRM) mode. The elution profile for monomeric anthocyanins in the wine sample was: 10% to 100% B over 0-10 min; after elution, the column was flushed with 10% B for 5 min to equilibrate the column. The flow rate was 0.4 mL / min, and the column temperature was 55°C. Acquisition was performed in positive ion mode.

[0066] The elution program for anthocyanin derivatives in wine samples was as follows: 0% B for 0-3 minutes; 0% to 25% B for 3-5 minutes; 25% to 40% B for 5-15 minutes; 40% to 100% B for 15-20 minutes; and 100% B for 20-25 minutes. After elution, the column was flushed with 0% B for 5 minutes to equilibrate. The flow rate was 0.4 mL / min and the column temperature was 55°C. Acquisition was performed in positive ion mode, and quantification was performed using an external standard method. Peak areas were integrated using Qualitative Analysis 10.0 software.

[0067] (2) Non-anthocyanin phenol detection:

[0068] Before loading the sample, filter it with a 0.22 μm polyethersulfone membrane.

[0069] An Agilent 1200 series high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer (Agilent, Santa Clara, CTC, USA) was used. The chromatographic column used was a Poroshell 120EC-C18 column (150 mm × 2.1 mm, 2.7 μm, Agilent, Santa Clara, CTC, USA). Mobile phase A consisted of 0.1% formic acid in water, and mobile phase B consisted of 0.1% formic acid in a 50 / 50 (v / v) methanol / acetonitrile solution. The injection volume was 5 μL.

[0070] The mass spectrometer used an electrospray ionization source with a capillary voltage of ±4000 V and a nebulizer of high-purity nitrogen at a pressure of 35 psi. The drying gas flow rate was 10 L / min, and the temperature was 350°C. The acquisition mode was multiple reaction monitoring (MRM). The elution program was: 0-28 min, 10%-46% B; 28-29 min, 46%-100% B; 29-32 min, 100% B; after elution, the column was flushed with 10% B for 5 min to equilibrate the column. The flow rate was 0.4 mL / min, and the column temperature was 55°C. Quantification was performed using the external standard method, and peak areas were integrated using Qualitative Analysis 10.0 software.

[0071] The test results of each experimental group and control group are as follows Figure 1shown.

[0072] For monomeric anthocyanins, according to Figure 1 As can be seen in a and b, after the end of alcoholic fermentation, the control group and the dry red wine added with the skin of Petit Manseng were higher in total amount of monomer anthocyanins, followed by Gironde, Petit Blanc, Chardonnay and Gewürztraminer. At the end of malolactic fermentation, the control group and the dry red wine added with the skin of Petit Blanc and Gironde were higher in content of monomer anthocyanins, while the dry red wine added with the other skins had relatively lower content.

[0073] For anthocyanin derivatives, according to Figure 1 As shown in Figures a and b, at the end of alcoholic fermentation, the total amount of anthocyanin derivatives in the dry red wines containing the skins of Petit Manseng and Chardonnay was higher, while the content of anthocyanin derivatives in the dry red wines containing the remaining skins was lower and did not differ significantly from the control. At the end of malolactic fermentation, adding white grape skins before fermentation significantly increased the content of polymerized anthocyanins in the dry red wines. The order of anthocyanin derivative content, from highest to lowest, was: Chardonnay, Gewürztraminer, Petit Blanc Rose, Guillenhagen, Petit Manseng, and the control.

[0074] For polymeric anthocyanins, according to Figure 1 As shown in Figures c and d, after alcoholic fermentation, there was no significant difference between the control and the dry red wines supplemented with different white grape pomace varieties. Adding white grape pomace after malolactic fermentation increased the content of vitisin anthocyanin derivatives, but no significant difference was found between the dry red wines supplemented with different white grape pomace varieties. The pinotin polymeric anthocyanin content at both the end of alcoholic fermentation and the end of malolactic fermentation was highest in the following order: Chardonnay, Gewürztraminer, Petit Blanc, Gironde, Petit Manseng, and the control. Pinotin polymeric anthocyanins are formed by the reaction of anthocyanin molecules with hydroxycinnamic acids, indicating that hydroxycinnamic acids from white grape pomace can be leached, with the highest leaching amount in the dry red wine supplemented with Chardonnay pomace. At the end of alcoholic fermentation, the AF (FA) polymeric anthocyanin content was highest in the dry red wines supplemented with Gironde and Petit Blanc pomace, followed by the dry red wine supplemented with Petit Manseng pomace, followed by the dry red wines supplemented with Chardonnay and Gewürztraminer, and finally the control.

[0075] For non-anthocyanin phenolic substances, according to Figure 1Figures e and f show that adding white grape pomace to dry red wines after alcoholic fermentation and malolactic fermentation has different effects on increasing non-anthocyanin phenols. At the end of alcoholic fermentation, the total amount of non-anthocyanin phenols in the pomace of Gewürztraminer was the highest, followed by Chardonnay, François-Français, Petit Manseng, Petit Blanc, and the control. This is primarily reflected in the differences in flavanol content. After malolactic fermentation, the total amount of non-anthocyanin phenols decreased significantly compared to that after alcoholic fermentation. Overall, the dry red wines supplemented with Petit Manseng and François-Français had the highest levels, followed by those supplemented with Petit Blanc, Chardonnay, and Gewürztraminer pomace, with the control containing the lowest levels.

[0076] Specifically, for flavonols, the content was higher in the dry red wine with Gewürztraminer and Petit Manstraminer pomace added at the end of alcoholic fermentation, followed by Petit Blanc, François-François, Chardonnay and the control; and at the end of malolactic fermentation, the content was higher in the dry red wine with Petit Manstraminer pomace added, followed by the dry red wine with Petit Blanc and François pomace added, followed by the dry red wine with Chardonnay and Gewürztraminer pomace added, and finally the control.

[0077] At the end of alcoholic fermentation, the content of flavanols in the dry red wines containing Gewürztraminer pomace was significantly higher than that in the dry red wines containing the other pomace. The dry red wines containing Chardonnay and François-Gouville pomace had the next highest content, followed by the dry red wines containing Petit Manseng and Petit Blanc Rose pomace, and finally the control. At the end of malolactic fermentation, the order of flavanol content was highest in the dry red wines containing François-Gouville, Petit Manseng, Chardonnay, Petit Blanc Rose, Gewürztraminer pomace, and the control, indicating that flavanols are relatively stable in the dry red wines containing François-Gouville and Petit Manseng pomace after the malolactic fermentation. The flavanol content of the dry red wines containing white grape pomace was over 35 mg / L higher than that in the control.

[0078] Regarding phenolic acids, the content of hydroxycinnamic acid in dry red wine is lower than that of hydroxybenzoic acid. However, the effect of adding different varieties of white grape pomace on increasing hydroxycinnamic acid is better than that of parahydroxybenzoic acid. The effect of increasing hydroxycinnamic acid is consistent with that on pintoin anthocyanin derivatives. Pintoin anthocyanin derivatives are formed by the polymerization reaction of hydroxycinnamic acid extracted from the pomace with anthocyanin molecules. This indicates that the relatively high content of hydroxycinnamic acid in dry red wine after adding different varieties of white grape pomace is due to the presence of hydroxycinnamic acid. The results showed that the addition of hydroxycinnamic acid promoted the formation of pintoin-type anthocyanins. After malolactic fermentation, the dry red wines with the addition of different white grape pomace showed no significant difference in hydroxycinnamic acid content, but the content of pintoin-type anthocyanin derivatives increased significantly, indicating that more hydroxycinnamic acid reacted with anthocyanin molecules during malolactic fermentation, which was mainly reflected in the dry red wines with Chardonnay and Guiana pomace. This shows that compared with the addition of other grape pomace, the addition of Gewürztraminer and Guiana pomace can promote the formation of pintoin-type anthocyanin derivatives.

[0079] Example 3 Detection of aroma substances in dry red wine co-fermented with white grape pomace

[0080] This example specifically detects the aroma substances of C6 alcohols and higher alcohols in the dry red wine to which white grape pomace of different varieties was added in Example 1.

[0081] The aroma substance detection method of this embodiment is:

[0082] 5 mL of the sample to be tested was placed in a 20 mL aroma vial, and 1.0 g of sodium chloride and 10 μL of internal standard solution (4-methyl-2-pentanol aqueous solution, 1.0018 g / L) were added at the same time. The vial was sealed with a cap having a polytetrafluoroethylene septum.

[0083] The gas chromatograph-mass spectrometer was an Agilent 7890N gas chromatograph (Agilent, Santa Clara, CTC, USA). The GC column was an HP-INNOWAX (60 m × 0.25 mm, 25 μm, J&W Scientific, Folsom, CTC, USA). The carrier gas was high-purity helium (He, >99.999%) at a flow rate of 1 mL / min. The inlet temperature was 250°C, and the separation was performed in splitless mode for 8 min. The temperature program was as follows: 50°C for 1 min, then increased to 230°C at a rate of 3°C / min and held for 10 min.

[0084] The temperature of the mass spectrometer interface was set at 280°C, the ion source temperature was set at 230°C, the ionization mode was EI, the ion energy was 70 eV, and detection was performed in SCAN full ion scanning mode with a mass scanning range of 30-350 u. Each sample was repeated twice, and the retention index of each substance was calculated using the automatic mass spectrum deconvolution system (AMDIS). At the same time, the sample peak mass spectrum, the standard peak mass spectrum and the mass spectrum information in the NIST 2014 standard spectral library were matched and compared for qualitative analysis.

[0085] Masshunter software (MS quantitative analysis) was used to integrate peak areas and calculate the peak area ratio of each substance to the corresponding internal standard. Quantitation was then performed by substituting the peak area ratios into the calibration curve. The calibration curve represents the linear fit curve between the peak area ratios and concentrations of the substance standards at different gradients in a simulated alcohol solution (12% v / v hydroalcoholic solution, 7 g / L tartaric acid, and 2 g / L glucose, pH 3.5).

[0086] The test results of each experimental group and control group are as follows Figure 2 and Figure 3 shown.

[0087] like Figure 2 A and Figure 3 As shown in (a), the contents of C6 alcohol and higher alcohol aroma substances in dry red wines added with different varieties of white grape pomace have certain differences. The total amount of C6 alcohol in dry red wine added with Petit Manseng pomace at the end of alcoholic fermentation is significantly higher than that in other wines. For dry red wines added with different varieties of white grape pomace at the end of malolactic fermentation, the total amount of C6 alcohol can be increased.

[0088] like Figure 2 Zhongb and Figure 3 As shown in Figure b, the higher alcohol content varies significantly after the end of alcoholic fermentation and malolactic fermentation. For the end of malolactic fermentation, the higher alcohol content in the dry red wine containing white grape pomace was not significantly different from the control. Higher alcohols can appear as solvents in wine and may negatively impact the quality of dry red wine.

[0089] like Figure 2 Middle C and Figure 3 As shown in Figure c, for fatty acid substances, after the alcoholic fermentation, there was no significant difference in the content of dry red wine with different varieties of white grape pomace added and the control. After the malolactic fermentation, the content of dry red wine with Petit Manseng pomace added was significantly higher than others, while there was no significant difference between the dry red wine with the rest of the pomace added and the control.

[0090] like Figure 2 Medium d and Figure 3As shown in Figure d, for acetate aroma substances, at the end of alcoholic fermentation and malic acid-lactic acid fermentation, the content of dry red wine added with Petit Blanc Rose and Petit Manseng pomace was significantly higher than that of others, which could increase by 25.2% and 33.2% respectively. There was no significant difference between the dry red wine added with other pomace and the control.

[0091] like Figure 2 Zhongehe Figure 3 As shown in Figure (e), the addition of Guirenxiang, Gewürztraminer, and Rosé White pomace significantly increased the content of fatty acid ethyl ester aroma compounds after alcoholic fermentation, by 65.8%, 59.1%, and 39.6%, respectively. The dry red wines containing Chardonnay pomace exhibited relatively low levels of most fatty acid ethyl ester aroma compounds. After malolactic fermentation, the addition of Chardonnay and Gewürztraminer pomace significantly increased the content of these compounds compared to the other wines, by 37.7% and 30.0%, respectively. The dry red wines containing the remaining pomace showed no significant difference in fatty acid ethyl ester aroma compared to the control.

[0092] like Figure 2 Medium f and Figure 3 As shown in Figure f, for other ester aroma substances, after the alcoholic fermentation was completed, except for the dry red wine with Chardonnay pomace added, the content in the dry red wines with the remaining pomace added was significantly higher than the control; after the malolactic fermentation was completed, the content in the dry red wines with Petit Blanc Rose, Petit Manseng and Gewürztraminer pomace added was significantly higher than the control, while the content in the dry red wines with the remaining pomace added was not significantly different from the control.

[0093] like Figure 2 Medium g and Figure 3 As shown in Figure g, the content of terpene and norisoprenoid aroma compounds in dry red wines supplemented with different white grape pomace varieties showed significant differences. Adding white grape pomace from different varieties significantly increased terpene and norisoprenoid content after both alcoholic and malolactic fermentation. The dry red wine supplemented with Gewürztraminer pomace had significantly higher terpene and norisoprenoid content than the other wines, followed by the dry red wine supplemented with Petit Blanc pomace, then the dry red wine supplemented with other pomace varieties, and finally the control. Terpene and norisoprenoid compounds primarily contribute to floral and fruity aromas in wine. The dry red wines supplemented with Gewürztraminer and Petit Blanc pomace exhibited more pronounced floral aromas and a more lively overall aroma profile.

[0094] like Figure 2 Zhong h and Figure 3As shown in Figure h, the aldehyde and ketone contents of dry red wines containing Chardonnay, Guillenhagen, and Petit Manseng pomace after alcoholic fermentation were significantly lower than those of the control, while the contents of dry red wine containing Petit Blanc pomace were not significantly different from those of the control. Furthermore, the aldehyde and ketone contents of dry red wines containing different varieties of white grape pomace after malolactic fermentation did not differ significantly, but were all significantly higher than those of the control.

[0095] Example 4: Analysis of aroma value of dry red wine co-fermented with white grape pomace

[0096] The aroma value (OAV) refers to the ratio of the concentration of an aroma substance to the threshold value of the substance, which can more intuitively describe the aroma performance of volatile aroma substances in wine.

[0097] In this example, the OAV of dry red wines to which white grape pomace of different varieties was added in Example 1 was analyzed. The substances with OAV>1 are shown in Table 1.

[0098] Table 1 Aroma values ​​of dry red wines co-fermented with white grape pomace of different varieties (OAV>1)

[0099]

[0100]

[0101]

[0102] Table 1 shows that after the completion of alcoholic and malolactic fermentation, the aroma values ​​of terpenes and norisoprenoids, such as trans-roso-oxide, cis-roso-oxide, linalool, and citronellol, were higher in the dry red wines containing Gewürztraminer and Petit Blanc pomace. These wines exhibited stronger rose and lychee aromas. The terpene and norisoprenoid values ​​in the dry red wines containing Guirenxiang, Chardonnay, and Petit Manseng pomace were not significantly different from those in the control. The aroma values ​​of 1-hexanol were higher in the dry red wines containing Guirenxiang, Chardonnay, and Petit Manseng pomace, indicating a slight improvement in the vegetal notes. Co-fermentation of five white grape pomace types promotes the formation of more esters during fermentation, including ethyl acetate, ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, diethyl succinate, ethyl decanoate, and ethyl octanoate, contributing fruity aromas to dry red wines. The OAV values ​​of isoamyl acetate were higher in dry red wines containing the pomace of Guirenxiang, Petit Manseng, and Petit Blanc Rose; the OAV values ​​of diethyl succinate were higher in dry red wines containing Petit Manseng and Petit Blanc Rose; and the OAV values ​​of ethyl octanoate were higher in dry red wines containing the pomace of Guirenxiang and Petit Blanc Rose. Therefore, the fruity aromas contributed by these esters in dry red wines containing the pomace of Petit Blanc Rose were more intense.

[0103] Example 5 Sensory Analysis of Dry Red Wine Co-fermented with White Grape Skins and Pomace

[0104] This example conducted a sensory analysis and evaluation on dry red wines to which white grape pomace of different varieties was added in Example 1. Specifically, the chromaticity-hue of the dry red wines was analyzed using the CIElab color analysis method, followed by a QDA sensory descriptive analysis.

[0105] (1) CIElab color analysis: First, filter the wine sample using a 0.22 μm water filter membrane. Then, use a syringe to draw up the filtered sample and inject it into a 2 mm optical diameter glass cuvette. Measure its absorbance at a wavelength of 600 nm. The control group is distilled water. Based on the measured absorbance of each sample, calculate the L*, a*, and b* of each sample. The experiment was repeated three times. The analysis results are shown in Table 2 and Figure 4 shown.

[0106] Table 2 Color parameters of dry red wines with different varieties of white grape pomace added

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[0108] Note: The data in the table are expressed as mean ± standard deviation; different letters in the same parameter represent significant differences among different wine samples

[0109] According to the color parameters L*, a* and b* values ​​in Table 2, it can be seen that adding different white grape pomace has different effects on color indicators.

[0110] At the end of malolactic fermentation, adding Chardonnay pomace significantly increased the L* value (i.e., brighter) of dry red wines, while adding other pomace had no significant effect on L* values. Adding the pomace of Petit Manseng, Chardonnay, and Gewürztraminer reduced the a* value (i.e., lessened the red hue), while adding other pomace had no significant effect on a* values. Adding the pomace of Petit Manseng, Guillengar, and Gewürztraminer significantly increased the b* value (i.e., more yellow hue), while adding the pomace of Petit Blanc and Chardonnay had no significant effect. Furthermore, the ΔE*ab of the dry red wines containing the pomace of Petit Blanc was less than 3, with no discernible difference from the control, maintaining the original color characteristics of the dry red wines.

[0111] (2) Sensory evaluation:

[0112] Evaluator Recruitment and Training: Evaluators participating in the sensory testing were selected from the sensory panel of the Grape and Wine Research Center at China Agricultural University. All panelists received systematic sensory evaluation training, covering the identification, classification, intensity rating, and scaling of various wine aromas. They also mastered basic experimental methods for wine sensory evaluation, particularly quantitative descriptive analysis.

[0113] All experiments were conducted in a sensory laboratory equipped with independent compartments and maintained at a room temperature of 20°C. The wine samples were first evaluated by an expert group, and a descriptive word list including aroma and taste was established. The formal experiment was participated by a tasting panel consisting of 20 tasters. Before the experiment, the panel members were trained in the scale of aroma and taste intensity, and evaluated the intensity of each aroma attribute of representative wines on a 10-point scale (0 for very low intensity and 10 for strong intensity). Each wine sample was poured into a transparent ISO tasting glass with a volume of 30mL and presented to the evaluators in a random order to eliminate systematic errors in the order of samples. The evaluators' scoring data were subjected to a two-way analysis of variance using PanelCheckv1.4.2 software to ensure that there were no significant differences between evaluators in each formal experiment (P>0.05). The average score of each sensory characteristic was calculated for further statistical analysis.

[0114] Sensory radar charts of the end of alcoholic fermentation (a) and the end of malolactic fermentation (b) Figure 5 shown.

[0115] Depend on Figure 5As can be seen, the sensory scores of wines treated with the same pomace at the end of alcoholic fermentation and malolactic fermentation were relatively consistent. The dry red wines treated with the pomace of Petit Blanc had a lively aroma, similarly exhibiting lychee, floral, and fruity notes, though the intensity was weaker than that of the wines treated with the pomace of Gewürztraminer. However, they were full-bodied and had a higher astringency. Therefore, this wine primarily enhanced the floral and fruity aroma, body, and astringency of Marselan dry red wines. The dry red wines treated with the pomace of Gewürztraminer had a lively aroma, with rich lychee, floral, and fruity notes, but did not significantly increase astringency or body compared to the control. Therefore, the addition of Gewürztraminer pomace primarily enhanced the floral and fruity aroma of Marselan dry red wines. The overall aroma of the dry red wines treated with the pomace of Guilloché, Chardonnay, and Petit Manseng was similar to the control, and they increased astringency and fullness. Therefore, this wine was primarily suitable for enhancing body and astringency. The dry red wine treated with the pomace of Petit Manseng had the fullest body and the highest astringency.

[0116] Example 6 Analysis of flavor substances in white grape pomace of different varieties

[0117] This example also analyzes and detects flavor substances in the skin residues of different varieties of white grapes. The specific detection method adopts conventional methods. The detection results are as follows:

[0118] (1) Analysis of aroma substances: The analysis results are as follows: Figure 6 As shown. Figure 6 It can be seen that the aroma compounds in the pomace of the five white grape varieties exhibit varying levels of various compounds. The C6 compounds in Chardonnay and Petit Manseng pomace are significantly higher than in the other pomace varieties. The stronger green vegetal aroma of wines incorporating Petit Manseng pomace is associated with the higher C6 compounds in these pomace varieties. Aldehydes and ketones are higher in Gewürztraminer and Petit Manseng pomace, while these compounds are lower in Petit Manseng, Chardonnay, and Giardiniera. The Pierogyra ... Petit Manseng and Chardonnay have higher levels of aromatic substances, while Gewürztraminer pomace has higher levels of fatty acids and esters, which can provide more material basis for the lipid substances in wine.

[0119] (2) Analysis of phenolic substances:

[0120] Flavonols: The contents of flavonols in 5 kinds of white grape pomace are as follows: Figure 7As shown, the pomace of the Guirenxiang grape contains the highest levels of isorhamnetin, quercetin, and syringetin. The kaempferol flavonol content in the pomace of the Chardonnay grape is significantly higher than that in the other grape pomace types. The content of isorhamnetin, kaempferol, and quercetin flavonols in the pomace of the Little White Rose and Little Manseng grape pomace did not differ significantly. The flavonol content in the five white grape pomace types was low; even the pomace of the Guirenxiang grape, which had the highest quercetin content, had a total content of only 2.71 mg / kg FW. Flavonols are relatively stable compounds, and their participation in polymerization has not been observed. Therefore, the addition of white grape pomace to Marselan wine for pre-fermentation maceration and fermentation likely has little effect on the flavonol content of the wine.

[0121] Flavanols: The analysis results of flavanols in the skin and seeds of 5 kinds of white grape pomace are as follows Figure 8 As shown in the figure, the free flavanols, such as C and EC, are higher in the skin of the guar fruit than in other pomace. EC has a better color-enhancing effect, so wines containing the pomace of the guar fruit have a more stable color. Meanwhile, the seeds of the small mangosteen fruit contain higher levels of flavanols C, EC, EGC, ECG, and EGCG.

[0122] Example 7: Extraction and Evolution Analysis of White Grape Pomace of Different Varieties

[0123] (1) Aroma flow: Cluster heat map of aroma compound extraction and evolution from white grape pomace to dry red wine. Figure 9 As shown, Figure 9 (a) in the middle is the cluster heat map of aroma compounds of different varieties of white grape pomace co-fermented with Marselan dry red wine, at the end of alcoholic fermentation, and at the end of malolactic fermentation; Figure 9 Middle b is the cluster heat map of free aroma compounds of white grape pomace of different varieties; Figure 9 Middle (c) is the cluster heat map of white grape pomace with combined aroma compounds of different varieties.

[0124] according to Figure 9 It can be seen that terpenes and norisoprenoids are aroma components of grape varieties and can be transferred from the grapes to the wines through the maceration and fermentation processes. At the end of alcoholic fermentation, the linalool content in the five wines was consistent with the free aroma level in the pomace, and no bound aroma components were detected. Therefore, the linalool content in the wines is primarily derived from the free aroma, with its content affected by maceration.

[0125] Furthermore, after malolactic fermentation, linalool can be converted to dehydrolinalool. The concentrations of citronellol, nerol, limonene, and rose oxide in wines co-fermented with five white grape pomace varieties at the end of alcoholic fermentation were consistent with the levels of both free and bound aroma components in the pomace. This suggests that these compounds have dual sources (free and bound) and are primarily regulated by leaching.

[0126] Notably, high geraniol levels in gewürztraminer and rosé pomace were not present in wines after alcoholic fermentation, but may eventually form at high levels after malolactic fermentation. The increase in limonene and rosé oxide content at the end of malolactic fermentation may be due to the conversion of precursors generated during the maceration stage, while citronellol and nerol levels decreased. α-terpineol and terpinolene levels in wines at the end of alcoholic fermentation were positively correlated with the level of pomace-bound aroma, indicating that their levels in wine are primarily influenced by pomace-bound aroma. Myrcene and β-phellandrene were not detected in the pomace, suggesting that they are formed during the maceration stage. These components were significantly higher in the gewürztraminer-treated group at the end of alcoholic fermentation, but significantly decreased after malolactic fermentation, suggesting poor wine stability. β-ionone, the most abundant molecule in rosé pomace, was not quantitatively detected in the co-fermented wines, possibly due to limited extraction efficiency or substance conversion.

[0127] Therefore, if the white grape pomace is rich in linalool, citronellol, nerol, limonene, rose oxide, α-terpineol and terpinolene, the content of the same substances in the wine brewed from it can be retained, thereby improving the rose aroma and floral and fruity aroma of the wine.

[0128] (2) Flow direction of phenolic substances: The cluster heat map of the flow of phenolic substances from white grape pomace to dry red wine is shown in Figure 2. Figure 10 As shown in Figure 2, the cluster heat map of the flow of phenolic substances from white grape pomace to dry red wine is shown in Figure 2. Figure 10 Figure a is a cluster heat map of the flow of phenolic substances from white grape pomace of different varieties to dry red wine. Figure 10 Middle b is the cluster heat map of phenolic substances; Figure 10 Figure c is the cluster heat map of grape skin flavanols and grape seed flavanols; Figure 10 (d) is the cluster heat map of flavonols.

[0129] according to Figure 10 Treatment with Chardonnay, Little White Rose, and Gewürztraminer pomace significantly reduced the content of most monomeric anthocyanins, while treatments with Guirenxiang and Little Mangsen showed the opposite trend. During malolactic fermentation, the content of the major monomeric anthocyanin Mv decreased in the Little White Rose treatment but increased in the other treatments. Similarly, the content of other monomeric anthocyanins (Pt, Dp, Cy, and Pe) decreased in the Little White Rose and Gewürztraminer treatments, but increased in the other treatments. This phenomenon may be attributed to the strong adsorption capacity of Little White Rose and Gewürztraminer pomace for anthocyanins, resulting in significant loss during the skin-to-pomace separation stage. Furthermore, malolactic fermentation promoted the formation of polymeric anthocyanins, with the highest content in the Chardonnay pomace-treated wine. This may be due to the polymerization of monomeric anthocyanins with non-anthocyanin phenolics.

[0130] The flavanols in pomace co-fermented wines are primarily derived from grape seeds. The tannin profiles of the five pomace co-fermented wines are closely correlated with the seed-derived flavanol content in their pomace. The high flavanol content in the skin and seeds of the Manseng grape is associated with higher condensed tannin content in the corresponding wines, contributing to a higher astringency.

[0131] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A brewing method with addition of white grape pomace, characterized in that: The following steps are involved: White grape varieties are screened; white grape pomace is obtained according to the screening results, and is mixed with Marselan red grape raw material to obtain mixed pomace; the mixed pomace is fermented to obtain dry red wine; the mass percentage of the white grape pomace is 5%-15% of the mass percentage of the red grape raw material.

2. The brewing method with addition of white grape pomace according to claim 1, characterized in that: The step of screening white grape varieties comprises obtaining a plurality of white grape varieties, performing flavor substance content analysis and flavor substance extraction and evolution analysis on each of the plurality of white grape varieties, and screening the white grape varieties based on the analysis results and statistical methods.

3. The brewing method with addition of white grape pomace according to claim 2, characterized in that: The flavor substance analysis includes aroma substance analysis and phenolic substance analysis, and the flavor substance extraction and evolution analysis includes aroma substance flow direction analysis and phenolic substance flow direction analysis.

4. The brewing method with addition of white grape pomace according to claim 2, characterized in that: Several white grape varieties come from the same region.

5. The brewing method with addition of white grape pomace according to claim 4, characterized in that: The grape variety of the white grape pomace is Little White Rose.

6. The brewing method with addition of white grape pomace according to claim 5, characterized in that: The production areas of the Little White Rose and the Marselan are both in the northwest high light, heat and drought production area.

7. The brewing method with addition of white grape pomace according to claim 6, characterized in that: The mass percentage of the white grape pomace is 10% of the red grape raw material.

8. The brewing method with addition of white grape pomace according to any one of claims 1 to 7, characterized in that: The fermentation step includes: adding potassium metabisulfite, pectinase and yeast to the mixed peel residue to carry out alcohol fermentation; after the alcohol fermentation is completed, separating the peel residue to obtain clear juice, adding lactic acid bacteria to the clear juice to carry out malic acid-lactic acid fermentation; the temperature of the alcohol fermentation is 28-30°C, and the temperature of the malic acid-lactic acid fermentation is 22-24°C.

9. The brewing method with addition of white grape pomace according to claim 8, characterized in that: The mass volume fraction of the added yeast is 20 mg / L, and the mass volume fraction of the added lactic acid bacteria is 6-10 mg / L.

10. A dry red wine brewed with white grape pomace, characterized in that: The product is obtained by the brewing method according to any one of claims 1 to 9.

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