Effect of different SO<sub>2</sub> addition on the quality of 'Beibinghong' dry red wine
In order to investigate the effects of different SO<sub>2</sub> addition on the quality of 'Beibinghong' dry red wine, using 'Beibinghong' picked in 2019 as the test material, dry red wine was brewed by adding SO<sub>2</sub> with different mass concentrati...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-207.pdf |
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| Summary: | In order to investigate the effects of different SO<sub>2</sub> addition on the quality of 'Beibinghong' dry red wine, using 'Beibinghong' picked in 2019 as the test material, dry red wine was brewed by adding SO<sub>2</sub> with different mass concentrations. The contents of residual sugar, total acid, organic acid, anthocyanin content, color and sensory evaluation of dry red wine samples were determined, and the quality was evaluated comprehensively by principal component analysis (PCA). The results showed that the 'Beibinghong' dry red wine brewed with 50 mg/kg SO<sub>2</sub> addition had the lowest residual sugar content (4.74 g/L), and the highest anthocyanoside content (279.43 mg/L) and better color with 40 mg/kg SO<sub>2</sub> addition. The content of total acid (5.45 g/L), total organic acid (5.44 g/L), malic acid (0.15 g/L) and citric acid (0.18 g/L) in 'Beibinghong' dry red wine brewed with 30 mg/kg SO<sub>2</sub> addition was the lowest, and the content of lactic acid (0.89 g/L) and succinic acid (0.61 g/L) was the highest, which could effectively reduce the acidity of 'Beibinghong' dry red wine. The wine was mellow, moderate acidity, soft taste, and the sensory score (96.01) was the highest. Combined with PCA, the overall quality of 'Beibinghong' dry red wine was the optimal when the SO<sub>2</sub> addition was 30 mg/kg. |
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| ISSN: | 0254-5071 |