Study On The Quality Of Grape And Wine In JingYang

The experiment were conducted with different vinifera varieties(Cabernet Sauvignon,Cabernet Gernischet,Sangiovese,Bei Chun), fruit quality and vinification characteristics under the climatic conditions of Jingyang which was located on the Weibei rainfed highland were studied in 2009.The main contents are: climatic data analysis; soil conditions analysis; grape diseases conditions; changes of sugar, acid and sugar-acid ratio during the maturation; Comparative study of the common and special indicators of ripe grape and wine,analysis of free phenol and anthocyanin using HPLC, detection of the variety and content of aroma substantials and the main compositions using GC/MS, wine taste test. By the study of the quality of grape and wine in this region,this paper aims to promote proper breed structure and maturity control of the vineyards, thereby provide theoretical foundation for the grape and course of wine estate development in this region or areas with a similar ecological condition,meanwhile, to provide certain theoretical and practical bases for grape variety and wine product regionalization. Results obtained:1 Soil types were detected as loamy soil in all the three sites selected, among which Longquan was of clay loam specifically,Jianglu and Baiwang being silt loam,every site had shown low contents of organic matter and macro element including N P K etc, yet rich in microelement and exchangeable Ca, Mg, notable soil in Longquan showed a little higher pH value.2 The lightest Downy mildew in the leaves of Cabernet Sauvignon was seen in Jianglu while the worst in Baiwang, Coniothyrium diplodiella had shown similar varieties, In Jianglu, Coniothyrium diplodiella in Cabernet Sauvignon was clearly worse than that in Cabernet Gernischet. In Longquan, Sangiovese was clearly lighter than Cabernet Sauvignon. but Cabernet Sauvignon was obviously lighter than Sangiovese in the late stage .3 The contents of reducing sugar, acid, sugar-acid ratio, pH value, protein, phenols had indicated certain varieties among different vinifera varieties, Wine made from different vinifera varieties indicated certain differences in the contents of alcohol strength, sugar-free extract, protein, phenols, tannin and chroma.The Cabernet Sauvignon in Baiwang showed a higher quality of grape and wine than those in Jianglu and Longquan, which indicated a lower altitude was favorable to the quality of grape and wine.Under the same site conditions, Cabernet Sauvignon was superior to Sangiovese, Cabernet Gernischet and Bei Chun in the quality of grape and wine4 Among the phenolic acids contents in grape and wine, salicylic acid, catechin, quercetin and gallic acid were comparatively higher in all three sites, while Pt 3-O-Glu, Mv 3-O-(6-O-Acet)-Glu, Mv 3- O- (6- O-p-Coum)-Glu were the dominant components of anthocyanins.5 Esters, alcohols, acids and aldehydes were the main components of grape aroma, Except Sangiovese, because of variety and site condition, acids and aldehydes were the main volatile substances in grape were different in order. Except Sangiovese, other grape dominant aroma were 2-hexenal, hexanal and acetic acid. beyond that, n-decanoic acid were one of the dominant aroma components of Cabernet Sauvignon in Longquan; Ethyl Acetate 3-methyl-1-butanol Hexanal were the dominant aroma components of Sangiovese Esters, alcohols, acids, aldehydes, ketones and terpenes were the main components of wine aroma, the top-10 volatile substances in wine were different in order. The six wine dominant aroma were ethyl acetate, ethyl hexanoate, isobutyl alcohol, ethyl octanoate; beyond that, 1-hexanol were one of the dominant aroma components of Cabernet Sauvignon of three test sites and Beichun in Baiwang; ethyl decanoate were one of the dominant aroma components of five wine except Cabernet Sauvignon in Baiwang; limonene were one of the dominant aroma components of Cabernet Sauvignon in Longquan and Jianglu6 Wine tasting test showed:Cabernet Sauvignon in Baiwang topped in appearance, aroma and mouthfeel, while the second was Cabernet Sauvignon in Longquan.7 In terms of breed structure, Cabernet Sauvignon should have the top priority when considering extensivecultivation in Jingyang, the second should be Cabernet Gernischet. Due to poor performance, Sangiovese and Bei Chun were unfit to be generalized.