The Fruit Quality Changes Of Brewing Grapes Gernischet During Growth And The Mpregnation Process Influence On The Quality Of Grape Wine

The quality of grape wine depended on the quality of material and the brewing process.The aroma compounds and pigment determines the wine’s flavor and typicality. In thisexperiment, the Hexi Corridor producing areas Gernischt wine grapes as raw material, usingGC-MS and HPLC techniques to study the change trends of fruit quality, volatile andsubstances anthocyanins from veraison to the harvest period. Analyze the influence ofdifferent impregnation process on the volatile substances of the Gernischt dry red wine. Themain results are as follows:1. The sugar content continuously increased from the veraison to the havest period. Totalacid, total phenols, tannins are gradually reduced to3.86g/L （tartaric acid）1.87mg/g（monohydrate gallic acid）and1.94mg/g（tannic acid）respectively,obtained better brewingquality.2.102kinds of volatile compounds were detected in the fruit of Gernischt from veraisonto the harvest period. During the grapes veraison times, there were aromas of fresh and green.When the ripening period came, there were aromas of fruit, flowers and cream.3. Nine common anthocyanins were preliminary detected in the fruit of Gernischt fromveraison to the harvest period. As the fruit riped, the contents of malvidin3-O-glucoside andmalvidin3-O-（6-O-acetyl） glucoside gradually increased, it was the major anthocyanins of theriped fruit. The content of delphinidin3-O-glucoside, cyanidin3-O-glucoside and flowerdelphinidin3-O-glucoside was gradually decreased as ripening process continues. Peonidin3-O-（6-O-p-coumaric acyl） grape glycoside was gradually decreased and not be detected onthe havest period. The content of Peonidin3-O-（6-O-acetyl）, malvidin3-O-（6-O-p-coumaricacyl） and Peonidin3-O-（6-O-p-coumaric acyl） was little changed juring the whole process.4. Impregnation process have significant effects of the Cabernet Gernischet dry red winequality, relative to the natural impregnation, other impregnation technique could reduce thedry extract content, especially, the CO₂impregnation obtained a largest reduction; enzymeimpregnation, hot dipping and cold dipping can increase the content of total acid, tannin andtotal phenolics; CO₂dipping can reduce the content of total acid wine, tannin and totalphenolics; enzyme impregnation and hot dipping will improve the tone value, cold dippingand carbon dioxide dipping decrease the color value.5. Benzene derivatives, alcohols and esters are the main volatile components of theGernischt dry red wine, and Most of the proportion were alcohols. Compared with the natural impregnation, the heat dipping of60°C improved the contents of benzene derivatives,alcohols and esters, heat dipping and the cold dipping, the dipping of carbon dioxide reducedthe content of acid materials.6. Mallow pigment3-O-glucoside and mallow pigments3-O-（6-O-acetyl） glucosidemain are anthocyanins of the Gernischt dry red wine, cyanidin3-O-grape glycosides andpeony pigment3-O-（6-O-p-coumaric acid） glucoside is not detected in the wine.Relative tonature dipping, mallow pigment3-O-（6-O-coumaroyl） glucoside was newly detected in theliquor utilizing enzyme dipping technique and heat dipping technique. Wine utilizing CO₂impregnation detects only the mallow dye-3-O-glucoside and mallow pigment3-O-（6-O-acetyl） glucoside.7. the Gernischt dry red wine was dipped at40°C,which had bright color, rich smell andmore plump of taste, was better than any other Gernischt dry red wines.