Aging Process of Dry Red Wine by Dielectric Barrier Plasma
In order to obtain the best process parameters of sensory evaluation after dielectric barrier plasma treatment of dry red wine,this study used dielectric barrier plasma treatment of dry red wine,sensory evaluation as the index,through single factor test and Box-Behnken response surface test to optimize the treatment process,and the chemical wine age was determined,and electronic nose and electronic tongue were used to detect its flavor.The optimum conditions of plasma treatment are as follows:the treatment time of 17 s,the treatment power of 180 W,and the treatment times of 2 times.At this time,the sensory evaluation score of the wine is the highest.Plasma treatment can accelerate wine aging,shorten wine aging time,improve wine flavor and increase production efficiency.
dielectric barrier plasmadry red wineprocess optimizationflavour
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