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《Journal of Anhui Agricultural Sciences》 2015-24
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The Influence of oak processing to Helan Mountain Foothill Vintage Wines Tannins

MO Yin-bin;WANG Xiao;Department of Wine Engineering Technology,Ningxia Technical College of Wine and Desertification Prevention;  
[Objective] To evaluate effects of different oak processing ways on wine quality. [Method]The differences of tannin content,chromaticity and color of vintage cabernet sauvignon wines in 2010,2011 and 2012 in Helan Mountain foothill by oak barrels aging,oak aging and ordinary stainless steel tank were analyzed. [Result]The results showed that the wine chromaticity and tannin content are greatly influenced by oak processing way. The content of tannin was the highest and the color of the wine was high. The color was less affected by the way of oak treatment. [Conclusion] The study can provide reference for oak treatment of red wine aging in Helan Mountain foothill.
【CateGory Index】: TS262.6
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