Effect of Clarifying Agent and Temperature on Clarification of Cabernet Sauvignon Wine

To investigate the clarification effect of different clarifying agents and temperature on Cabernet Sauvignon wine,three agents with different concentration gradients were used in this study,including bentonite,gelatin and sodium alginate,for the clarification of the self-brewed Cabernet Sauvignon wine in 2017.Turbidity,light transmittance,total phenol contents and color were used as the evaluation indexes. The optimal use amount of the three clarifying agents were determined respectively,and two clarifying agents with better clarification effects were screened. In addition,the composite clarifying agent composed of two single clarifying agents(gelatin:bentonite)in a ratio of 1:1 was used to study the clarification effect on Cabernet Sauvignon wine at different temperatures(10,4,0 and -4 ℃,respectively). Moreover,the optimum temperature for the clarification treatment of Cabernet Sauvignon was determined. The results showed that the best treatment effect of single clarification agent was 0.5 g/L of gelatin,followed by bentonite(0.5 g/L)and sodium alginate(0.25 g/L). The clarification with different temperatures of composite agent under four temperature treatment conditions indicated that the turbidity,light transmittance and chromaticity of the first 3 days were significantly different(p<0.05),and stabilized after 5 days. From the clarification index and the change of main components after 7 days of treatment,the clarification effect was best at 10 ℃,the turbidity was 1.98 NTU,the light transmittance was 96.60%,the tartaric acid was 1.32 g/L,the polyphenol content was 1105 mg/L,and the color value was 1.09. The clarification effect of treatment at 4 ℃ was followed. With the decreasing of temperature,the clarification effect gradually decreased at 0 ℃ and -4 ℃,but the indexes were also different under each treatment temperature. Therefore,a suitable composite clarification agent(gelatin:bentonite=1:1)could obtain a good effect by treating Cabernet Sauvignon wine at 10 ℃ for 5~7 days.