Study On Characteristics Of New Winegrape Strain 8804

8804 is a new wine-grape strain selected by the College of Enology, Northwest A & F University. To help with variety identification and extension, grapevine phenology, disease resistance, fruit and wine quality, aromatic compounds and anthocyanins were researched in this paper. The aromatic compounds in fruit and wine were analyzed by gas chromatography-mass spectrometry (GC/MS) and the anthocyanins were detected by high performance liquid chromatography (HPLC). The main results are as follows:1. In Yangling, 8804 buds in early April, blooms in the last 10-days of May and be harvested in the middle of August. It is a middle harvest strain and the period from budbreak to ripen is consistent with the control variety Pinot Noir. The resistances to Plasmopara viticola and Coniathyrium diplodiella were stronger than control group(Cabernet Sauvignon, Merlot and Pinot Noir).2. 29 kinds of aroma components were identified in 8804 fruit, including 7 esters, 5 acids, 5 alcohols, 4 alkanes, 3 heterocyclic compounds, 3 hydroxybenzene and 2 aldehydes. The first five components were dibutyl phthalate, 1,2-Benzenedicarboxylic acid diisooctyl ester, 2-furaldehyde, 3,7-Octadiene-2,6-diol,2,6-dimethyl- and oleic acid. 31 kinds of aroma components were identified in 8804 dry red wine, including 10 esters, 7 alcohols, 5 acids, 3 heterocyclic compounds, 2 aldehydes, 2 hydroxybenzene and 2 alkanes. The first five components were Phenylethyl alcohol, Thiophene, tetrahydro-2-methyl-, Octanoic acid, ethyl ester, 1,3-Butanediol and Hexanoic acid, ethyl ester.3. 8804 red wine was charactered with the arom of rose, apple and honey. Phenylethyl alcohol, Hexanoic acid ethyl ester and Octanoic acid ethyl ester were typical flavor compounds of this wine.4. 9 kinds of anthocyanins in Granoir fruit were analysed, the primary substances were Peonidin 3-O-Glu and Malvidin 3-O-Glu. In first 3 months, the relative content of Peonidin 3-O-Glu in 8804 red wine decreased gradually, but Malvidin 3-O-Glu increased.5. 8804 red wine is ruby-red with a purplish tint. It is a harmonious, smooth and longer after-taste wine. It had good sensory stability in the experiment.