Comparative Study On Fruit And Wine Quality Of ’Beihong’ Grape

In this experiment,the fruit quality and wine quality of four excellent strains(large fruit,small fruit,red fruit,red 28)of ’ Beihong ’ grape were systematically compared and analyzed,in order to breed excellent varieties of wine grape suitable for non-buried soil in the eastern foot of Helan Mountain,and provide some reference for the screening of high-quality germplasm resources.The main results are as follows:(1)The appearance index and acid content of large fruit were the highest among different superior plants.The content of small fructose and total phenol was the highest.Red 28 had the highest tannin and anthocyanin content.Among the wines with different superior strains,the contents of volatile acid,total phenol and tannin in small fruit wine samples were the highest.The pH and anthocyanin content of red 28 wine samples were the highest.The red fruit wine sample has the highest chromaticity;big fruit wine has the highest hue.(2)Aroma substances in fruits of different superior plants:Red 28 had the highest content of lipid,alcohol,acid,aldehyde,ketone and ether aroma substances;the content of terpene aroma substances in small fruits was the highest,and the characteristic aroma substances in red fruits were diethyl succinate,cyclohexyl formate,3-penten-2-ol,styrene and 3-nonene,showing melon and fruit flavor.The characteristic aroma substances of small fruit were phenethyl acetate and n-heptyl acrylate,with rose and spicy flavor;the characteristic aroma components were butyl valerate,3-butyn-l-of and 3,4-dimethylbenzaldehyde,which showed apple,raspberry and bitter almond flavor.The characteristic aroma components of Red 28 were isoamyl formate,(R)-3,7-dimethyl-6-octenol,nerol,2,4-dimethylbenzaldehyde,2-hexenal and 3-hexenal,which showed plum,geranium,rose,orange flower,bitter almond and tea aroma.(3)Monomeric phenolic substances in fruits of different superior plants:the contents of 2(S)-dihydroxybenzoic acid,myricetin and epigallocatechin in fruits of different superior plants were the highest,and the content of phenolic acids in small fruits was the highest,among which epicatechin gallate,syringic acid and ferulic acid were the highest.The content of flavonols in red 28 was the highest,among which hesperetin and hesperidin were the highest.The content of flavanols was the highest in large fruit,and the contents of epigallocatechin gallate and epigallocatechin were the highest.(4)Monomeric phenolic substances in fruits of different superior plants:The contents of 2(S)-dihydroxybenzoic acid,myricetin and epigallocatechin in fruits of different superior plants were the highest,and the content of phenolic acids in small fruits was the highest,among which epicatechin gallate,syringic acid and ferulic acid were the highest.The content of flavonols in red 28 was the highest,among which hesperetin and hesperidin were the highest.The content of flavanols was the highest in large fruit,and the contents of epigallocatechin gallate and epigallocatechin were the highest.Different superior wine monomer phenolic substances:the content of gallic acid,myricetin,epigallocatechin gallate was the highest in each superior wine sample,and the content of small fruit phenolic acids was the highest,among which syringic acid,vanillic acid,gallic acid and 2(S)-dihydroxybenzoic acid were the highest.The contents of flavonols and flavanols in CK were the highest,and the content of epigallocatechin gallate was the highest.(4)Aroma substances of different superior wines:red fruit alcohol,ether,aldehydes and ketones had the highest content;the content of terpene aroma substances in large fruit was the highest.The characteristic aroma substances of red fruit were ethyl acetate,ethyl caproate and isoamyl alcohol,which were pineapple,strawberry and apple.The characteristic aroma substances of small fruits were 1-penten-3-ol,3-methyl-3-buten-l-ol,trans-3-hexen-l-ol and n-hexanol,which showed fruity and grassy flavor.The characteristic aroma components were(2R,3R)-(-)-2,3-butanediol,butyl valerate,3-butyn-l-ol,3,4-dimethylbenzaldehyde and spiro[2.4]heptan-4,6-diene,which showed apple,raspberry and bitter almond flavor.The characteristic aroma substances of Hong 28 are ethyl caprylate and heptanol,which are citrus and oily.(5)Monomer phenolic substances in different superior strains of wine:The contents of gallic acid,myricetin and epigallocatechin gallate were the highest in the wine samples of each superior strain,and the contents of small phenolic acids were the highest,among which syringic acid,vanillic acid,gallic acid and 2(S)-dihydroxybenzoic acid were the highest CK had the highest content of flavonols and flavanols,among which epigallocatechin gallate had the highest content(6)Comprehensive comparison:small fruit is suitable for brewing high quality wine;large fruit can increase the yield of planting area;red fruit wine is suitable for blending.