Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon

Abstract

In order to study effect of oak sawdust on the quality of Kyoho wine immersed by fermented Cabernet Sauvignon residual, Kyoho wine aged without oak sawdust (KWO), including KWO1 and KWO2 according to immersed orders by fermented Cabernet Sauvignon residual, was taken as control to compare the effect of oak sawdust on quality of Kyoho wine (KO), including KO1 and KO2 according to aged orders by oak sawdust. During the 15 days of aging, physical and chemical indicators, such as chroma, tonality, and total phenol in wine were determined simultaneously by using a spectrophotometer, including tannin content by KMnO4 titration, once every 3 days. The results showed that the chromaticities of Kyoho wine were 3.21, 3.02, 4.46, and 3.71 for KO1, KO2, KWO1, and KWO2, respectively. Similarly, the hues were in turn 0.73, 0.68, 0.97, and 0.72, respectively. Tannin contents were 1601.5 mg/L, 1517.3 mg/L, 337.2 mg/L, and 115.6 mg/L; total phenol contents were 277.67 mg/L, 222.1 mg/L, 64 mg/L, and 79.8 mg/L. Therefore, the contents of tannin and total phenol from KO1 wine were all the highest values. The chroma and tone of the four types of wine showed an upward trend of “S.” The chromaticity and tone were the lowest for the KO2 wine and the highest for the KWO1 wine with the larger difference between KO2 and KWO1.