Research on Wine Shelf Life Quality Tracking

YAN Zhanwei; ZHAO Xiaoming; ZHAO Xingchao; WANG Chaoping

doi:10.19590/j.cnki.1008-1038.2025.06.004

Abstract：In recent years,the wine market has become more diversified,and consumers' demands have evolved,with particular attention paid to the shelf life of wine.This paper continuously tracked the shelf life of products,conducted sensory evaluations and physicochemical index analyses,studied the quality change trends of wine during bottle storage,evaluated changes in its aging potential,aroma,taste,etc.,and determined the optimal drinking period to ensure wine quality.The results showed that the wine was clear and transparent,free of sediment,and the corks had no leakage,all in a stable state.Dissolved oxygen in differently blended base wines basically reached a stable state after approximately 12 months,meeting the winery's requirement of bottle storage before market launch.Indicators such as sulfur dioxide(free and bound forms),chromaticity,hue,and volatile acid showed a downward trend,related to oxidation reactions in the bottle,while other indicators remained basically unchanged.Controlling dissolved oxygen at a low level(less than 2 mg/L)before bottling could slow down the oxidation rate of wine.The sensory evaluation of each sample met expectations:No.1 and No.2 samples had the highest evaluations at 6 months,while the No.3 sample showed an upward trend at 15 months,indicating better aging potential.By reducing the filtration intensity,the retention rates of tannins and total phenols were improved,extending the wine's shelf life.Therefore,controlling the dissolved oxygen content(less than 2 mg/L)before bottling delayed oxidation reactions in the bottle,while reducing filtration severity and maintaining higher tannin and total phenol levels extend shelf life.