CO2 generation and recovery in wine brewing process
In order to sealed recover the CO2 produced during wine production process,the changes of CO2 generation and concentration during alco-hol fermentation of Cabernet Sauvignon and Chardonie grapes were analyzed,and the effects of alcohol fermentation with different openness degrees on conventional physicochemical indexes,color,phenolic compounds and volatile flavor compounds of wine were investigated.The results showed that the CO2 generation could be fitted with"S"model,and the CO2 concentration change was consistent with the Logistic function.The effect of al-cohol fermentation with different opening degrees on the quality of dry white wine,only the total phenol content decreased significantly with the de-crease of opening degree(P＜0.05).The contents of reducing sugar,titrable acid and volatile acid in sealed fermented dry red wine were higher,which were 3.9 g/L,6.79 g/L and 0.92 g/L,respectively,and the contents of alcohol,total phenol,total anthocyanin and tannin were lower,which were 13.1％vol,3.34 g/L,0.32 g/L and 2.46 g/L,respectively.The b*value and chroma(Cab value)of sealed fermented dry white and dry red wines were reduced,which could effectively reduce the loss of volatile flavor substances and significantly improve the fruit and floral flavor of the wine.There-fore,the overall quality of dry white wine was less affected by the openness degree of fermentation,so CO2 could be recovered in sealed fermentation.The sealed recovery of CO2 in the fermentation process of dry red wine needed further discussion.
energy conservation and emission reductionalcoholic fermentationCO2 recoverysealed fermentationwine quality
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