Study On Wild Vitis Quinquangularis Wine And Its Hybrid NW196Wine Made By Carbonic Maceration

Wild Vitis quinquangularis and its hybrid NW196were Chinese unique grape varietieswhich were rich in nutritional value, but contents of total acid, tannin and anthocyanins of thetwo varieties were so high that dry red wines made by traditonal technology were rough andacerb, and wine quality was relatively bad. The experiment was conducted with wild Vitisquinquangularis and its hybrid NW196which grew in Du'an aera (Guangxi province), andeffects of carbonic maceration on their wine quality were studied so as to explore the road toimprove the quality of wild Vitis quinquangularis wine and its hybrid wine, which wouldprovide a new idea and scientific basis for the development of wine industry with Chinesecharacteristics. The main contents were: changes of contents of sugar and acid during thematuration of NW196, analysis of ripe grape quality of wild Vitis quinquangularis andNW196and the effects of carbonic maceration on their wine quality.The main conclusions were as follows:1. Carbonic maceration lowered total acid content significantly, especially withconducting malolactic fermentation. For Vitis quinquangularis dry red wine, total acidcontent of carbonic maceration wine decreased by13.58%than tradional wine; for NW196dry red wine, total acid content of carbonic maceration wine declined by12.94%thantradional wine, and that of carbonic maceration wine with malolactic fermentationdecreased by21.11%than traditional wine with malolactic fermentation. Besides, carbonicmaceration increased pH values of wines, which contributed to starting malolacticfermentation.2. Carbonic maceration reduced the contents of tannin, total phenols, total anthocyaninsand individual phenols and lowered colour density of wines, which made wines havesmoother and harmonious taste and satisfaying coulour, and improved wines' taste andappearance quality. Besides, Dp3-O-Glu and Cy3-O-Glu were primary anthocyanins of Vitisquinquangularis dry red wine and Cy3-O-Glu was primary anthocyanin of NW196dry redwine. Carbonic maceration could lower relative contents of most anthocyanins.3. Carbonic maceration improved aroma quality of wines. For Vitis quinquangularis dryred wine, contents of acids decreased slightly in carbonic maceration wine, while contents of other compounds such as alcohols, esters and phenols, and total content of aroma compoundsincreased in varying degrees; for NW196dry red wine, carbonic maceration increased kindsof alcohols and contents of esters, acids, phenols and other compounds, making aroma ofwines more fragrant and complex.4. Through aroma sensory characteristics analysis, toasty, smoked and soil flavor weredistinct in traditional wine, while smoked flavor, honey and pickled pepper were marked incarbonic maceration wine for Vitis quinquangularis dry red wine; for NW196dry red wine,carame and pepper were distinct in traditional wine, green pepper was principle aroma intraditional+malolactic fermentation wine, while honey was marked in carbonic macerationwine and baking bread and hazelnut were significant in carbonic maceration+malolacticfermentation wine.