Comparative Experiment Of Five Winegrape Varieties In Changli County Hebei Province

Four grape varieties Cabernet Franc, Syrah, Merlot and Malbec cultivated in Changli county Hebei province were studied in 2009, the Cabernet Sauvignon as control variety. The botanical characters, biological properties of the five varieties were investigated, and the variation of sugar content and acid content during ripening and the quality of mature berries were determined, wine was made from the five different varieties respectively, and their ingredients were also analyzed. Under the experimental conditions, the following results were concluded.1. Botanical characters of the five varieties such as leaves, shoots, inflorescence, branches and seeds were described systematically, botanical characters can show the characteristics of each varieties itself.2. All varieties belong to the late-maturing variety, it is more than 160 days for all varieties from bud burst to harvest, Merlot is shorter about 10 days than other varieties. The germination rates of Syrah and Merlot are higher than Cabernet Sauvignon, which is belonging to the high level, while others belonging to the middle level; bearing shoot percentage of four varieties are lower than Cabernet Sauvignon, but still belong to high level; the bunch number per bearing shoot of four varieties is lower than that of Cabernet Sauvignon, and that of Malbec is belonging to middle level, other varieties are belonging to low level; fruit set percentage of different varieties are higher than that of Cabernet Sauvignon except Syrah, fruit set percentage of all varieties belong to high level. On the whole, the growth and fruiting habits of all varieties can meet production.3. Bunch length of four varities is less than the control variety Cabernet Sauvignon. Bunch weight of different varieties is lighter than Cabernet Sauvignon except Cabernet Franc, berry weight of four varieties is higher than Cabernet Sauvignon. Fruit color of Syrah are deep blue black, other varieties are all purple black.4. Variation trend of fruit sugar content and acid content of different varieties is similar; ripe berry sugar content of Malbec is 190.70g/L, while other varieties are higher than 200g/L; acid content of all varieties are between 5g/L~8g/L; the sugar-acid ratio of Malbec is 26.52, other varieties are higher than 30; juice yield of different varieties is lower than that of Cabernet Sauvignon except Syrah, but there is little difference between them. View from the berriy quality, all varieties was able to brewed high-quality wines.5. Residual Sugar content of wine is 4g/L or below of it; alcohol content of the wine made from Malbec was 11.9%, but other varieties are all higher than 12.5%, all the wines have the character of high-quality wine which has high alcohol content derived from natural fermentation; acid content of all the wines were between 5.5g/L~ 7.5g/L, and the higher alcohol content the higher acid content, which can satisfied the requirements of a balanced taste, the other indicators are within the scope of national standard.6. According to growth characteristics, fruit and wine quality, all tested varieties have good comprehensive properties, all of them are suitable for local cultivation, but management should be strengthened to the variety, such as Malbec, whose quality is somewhat poor, to achieve the best balance between yield and quality.