A preliminary research of the effect of microwave sterilization on dry red wine quality

The two kinds of dry red wine were made from Merlot and Muscat grapes, and then they were sterilized using microwave and pasteurization, respectively. Sample volume for 10 mL, microwave sterilization time was established for 25 s.Basic component contents of the wines were also analyzed.The experimental results showed that there were no significant difference between two sterilization methods on titration acid, chromaticity, residual sugar and alcohol content in wines. The total phenolic contents in microwave treatment were higher than that in pasteurization treatment.Microwave sterilization not only shortened the time of sterilization, also can keep better nutrition ingredient of wine.