Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine

doi:10.7506/spkx1002-6630-201023024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 101-106.doi: 10.7506/spkx1002-6630-201023024

• Basic Research • Previous Articles Next Articles

Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine

LI Hui1，WANG Jiang-xing2，WANG Jie3

1. Sino-French Joint-Venture Dynasty Winery Co. Ltd., Tianjin 300402, China；2. Tianjin Haihe Dairy Co. Ltd., Tianjin
300402, China；3. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China

Received:2010-06-17 Revised:2010-11-25 Online:2010-12-15 Published:2010-12-29
Contact: LI Hui E-mail:lihuifirstwjx@yahoo.com.cn

Abstract

Abstract:

Several Cabernet Sauvignon dry red wines made in 2007 were treated with ozone, the organoleptic characters and physicochemical items (anthocyanins, chromaticity, tonality) of the wines were studied and compared with different treatments for 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 min, from which we got the appropriate treating time. The results showed that through treating 18 mins with ozone, the total sensory evaluation scores rose from 8.8 to16.6; the OD520nm values of anthocyanins dropped from 0.37 to 0.12; the chromaticity values(OD420nm ＋ OD520nm ＋ OD620nm) rose from 1.02 to 1.36; the tonality values(OD420nm/ OD520nm) dropped from 0.76 to 0.50. In this experiment, there weren t linear relationships between the OD520nm values of anthocyanins or the tonality values and the total sensory evaluation scores; there were linear relationships between the chromaticity values and the total sensory evaluation scores, the colour of the wine evolved from the initial purple-red hues of young wines towards more ruby ones, so that the appearance of the wine showed ripe.

Key words: dry red wine, ozone, artificial aging

CLC Number:

LI Hui1，WANG Jiang-xing2，WANG Jie3. Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine[J]. FOOD SCIENCE, 2010, 31(23): 101-106.

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Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine

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