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Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun

Food and Machinery

Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO₂ on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO₂ and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red …