Preliminary Study On The Application Of Flash Evaporation In Red Wine Making

In 2008, the differences of quality index of must and wine of Cabernet Sauvignon made with flash evaporation and traditional technology were examined, and the sensory evaluation was also done. The results showed that the total sugar content and pH in the must after flash evaporation improved significantly compared with the traditional procedure, i.e. 14.31 g/L and 0.22 units respectively. After the alcohol fermentation, for flash evaporation, the alcohol content, sugar-free extract, color intensity and residual sugar of the wine increased markedly than those of the traditional procedure, i.e. 0.82%vol, 3.79g/L, 3.35 and 1.13 g/L respectively. However, the total acid content, pH, volatile acid and tone of the two kinds of wine were not significant. The significant difference for alcohol content, sugar-free extract, color intensity and residual sugar also occurred in the wines after malolactic: fermentation. The wines made with flash evaporation had deep color, complex aroma, full body and great potential for aging. The application prospect of flash evaporation in wine making in China was discussed, and the research focus in this area was emphasized.