Key Technology Of Organic Grape And Wine In Jiayuguan Region Of Gansu Province,China

Region of Jiayuguan located in Gansu province(China)is one of the wine production areas of Hexi Corridor.It is the temperate continental desert climate.The characteristics of this region,covered with Gobi desert,are drought and water shortage,winter-cold,spring warming fast,windy,and different largely in temperature between day and night.In these extreme conditions,investigating key technology of organic grape and wine production,and developing organic ecological agriculture can convert "disadvantage" into "advantage",so as to improve the core competitiveness of the local wine industry.In this paper,5 grape varieties,Cabernet sauvignon,Merlot,Pinot noir,Chardonnay and Italian Riesling,cultivated in Zixuan vineyard of Gansu Jiayuguan,were examined to study key technology of organic grape and wine making from 2013 to 2017,in order to provide a reference for the sustainable development of organic wine in local wine industry.The main results achieved are as follows:1.Key technology of organic fertilization for the Gobidesert: After the grape unearthed in the spring and before autumn irrigation,organic cattle or sheep manure is applied to the soil with the amount of5 stere per mu per year.That is,at 30 cm on the side of the young grape plants,40 cm x 40 cm x 30 cm ditches were excavated;surface soil was backfilled into the ditch at the same time,and uniform,full channel smooth,not covering film,can effectively improve soil fertility.2.Key technology of picking leaf processing during Organic grape veraison to enhance the quality of grape fruit: During grape fruit's veraison(about September 1 per year),the grape clusters under section 6 blade removed entirely,and the grain weight,yield,titratable acid and winemaking traits were improved obviously.3.Selection of local native yeast for organic wine production: 5 types of yeasts,including 3 natural breeding yeasts(ACR,BDF and CUS)and 2 non-transgenic commercial yeasts(AWRI796 and XR)were used to make organic wines of Cabernet Sauvignon.It suggests that AWRI796 is more suitable to ferment fruity wines,while XR seems to be appropriate for making aged wines.4.New technology for sulfur dioxide addition organic wine making: The tank top was added in a small amount every month,keeping the roof free sulfur dioxide at 35-45 mg/L,and the gradient distribution of sulfur dioxide content in the whole storage tank is made,which contributes to controlling the total sulfur dioxide and improving the free sulfur dioxide.5.The optimized technology of wine filtration system: Strengthening the use of the Cross flow filter,and increasing the measurement of I.C values before the final filtration,make it more reasonable and effective.