Study On The Quality For Clones Of Cabernet Sauvignon Grape And Wine

The three clones of Cabernet Sauvignon(Vitis.vinifera L.)98-CS-191,98-CS-341,98-CS-405 were introduced from France by the College of Enology in 1998. The research on the quality of grape and wine were carried out in Tongchuan.The main subjects included: analyzing the types, contents of anthocyanin and aroma compounds in grape and wine by HPLC and GC/MS, researching the change of tannin, total phenol and total anthocyan, contrasting the density of wine color and the result of sensory tasting. Research results are foundation to making quality dry red wine and popularizing clones of Cabernet Sauvignon.The main results are as follows:1. During the maturation, reducing sugar of each clones increased rapidly in the beginning of veraising stage. Total acid contents reduced. The change tends slowly when the berry was maturing. The clone of 98-CS-341 had the highest sugar content, lowest acid content, and highest sugar-acid ratio, its quality was superior to the two other clones.2. During the maturation, the contents of tannin and total phenols in the three clones reduced at the same speed. The content of total anthocyan increased constantly, and the increasing tendency of 98-CS-341 was much obvious than that of 98-CS-191 and 98-CS-405.3. The change of organic acids of CS berries during the maturation is as follows: the content of citric acid was low and changed a little. The contents of tartaric acid and malic acid declined gradually, and the ratio of tartaric acid to malic acid increased constantly, and the increasing tendency of 98-CS-341 was much obvious than that of the two other clones.4. 9 anthocyanins were detected in CS ripe berries. The content of Mv 3-O-Glu was highest, followed by Mv 3-O-(6-O-Acet)-Glu and Mv 3-O-(6-O-p-Coum)-Glu. The content of Mv 3-O-Glu in 98-CS-341 ripe berry was 53.90%.5. 42 aroma compounds were identified in CS ripe berries, including: 9 esters,8 alcohols,17 alkanes,1 ketone,1 acid,1 aldehyde,1 hydroxybenzene and 4 alkenes. Phthalic acid,butyl isobutyl ester, 1,2-benzenedicarboxylic acid diisooctyl ester and phenol, 4-(1,1,3,3-tetram ethylbutyl)- were only detected in 98-CS-341 ripe berry.6. During the aging of wine, the change of total phenols and tannin were basically same in the three clones, and its contents of 98-CS-341 were markedly higher than that of 98-CS-191 and 98-CS-405. The content of total anthocyan decreased in the same period, and its content of 98-CS-341(0.4 g·L-1~0.6 g·L-1) was obviously higher than that of the two others.7. Esters, acids, alcohols and alkanes were the main aroma compounds in dry red wine of CS. The contents of 2-methyl-1-Butanol (with banana aroma) were respectively 38.67%, 46.13% and 48.99% in the three kinds of wines from CS clones. Octanoic acid (with cheese taste) was only detected in 98-CS-341 wine.8. The content of Mv 3-O-Glu was highest in 98-CS-341 wine. During the aging, the content of Mv 3-O-Glu increased a little in the former three months, and then decreased slowly. Mv 3-O-Glu and Mv 3-O-(6-O-Acet)-Glu played important rool in the color of 98-CS-341 wine.9. 98-CS-341 was markedly higher than 98-CS-191 and 98-CS-405 in density of wine color.10. The result of sensory analysis showed that 98-CS-341 was the best clone in appearance, aroma and mouthfeel, and followed by 98-CS-405.