Study On Quality Of Granoir Wine Grape And Wine

Granoir(V. vinifera) is a new wine-grape cultivar introduced from Switzerland by the College of Enology. In the area of Yangling, the studies were carried out on analyzing aromatic compounds in fruit and wine with gas chromatography-mass spectrometry (GC/MS) and analyzing anthocyanin in fruit and wine with high performance liquid chromatography (HPLC). The results are as follows: From veraison to harvest, 125 kinds of aromatic compounds are identified in Granoir fruit. During veraison, esters, alcohols, alkenes, benzene derivatives and ketones were main aromatic compounds, with fresh fruit, green and sweet aromas; before ripening, the primary aromatic compounds were esters, alcohols, alkenes and acids, with bread-like, fruity, sweet and rose aromas. Thus, the flavor became more and more rich. It was the first time that the sitosterol was identified. The relative content of sitosterol increased at the beginning of ripening, and later decreased in Granoir fruit. Granoir wine is characterized by the flavor of fruity and herbaceous, isovaleric acid ethyl ester: Isopentyl alcohol acetate was typical flavor compound of this wine; and farnesol (sesquterpene) was identified in Granoir wine. It was the first time that β-sitosterol had been identified in wine. 9 kinds of anthocyanins in Granoir fruit were analysed, primary substances were Malvidin 3-O-Glu and Malvidin 3-O-(6-O-P-Coumaryl)-Glu. The main anthocyanins in Granoir wine were also Malvidin 3-O-Glu and Malvidin 3-O-(6-O-P-Coumaryl)-Glu. Granoir wine is ruby-red with a purplish tint. It is a harmonious, smooth and longer after-taste wine. The result of this experiment is similar to Hao Fengges', and proves that Granoir wine had good sensory stability.