Study On Brewing Characteristics And Aging Potential Of Characteristic Red Grape Varieties In Yantai Area

Yantai region is one of the seven major grape coasts in the world,and the wine industry is thriving.However,as the planting area of red grapes expands,the degree of industrialization in dry red wine fermentation and production continues to increase.The problem of relatively single red grape varieties and serious homogenization of dry red wine is becoming increasingly prominent,which will affect the diversification and specialization of dry red wine production in Yantai production area.Yantai Changyu Pioneer Wine Company Limited.(hereinafter referred to as Changyu Company)has strengthened breeding and field management,and has cultivated hundreds of wine grape varieties.Through preliminary screening,six red grape varieties with excellent planting characteristics have been selected.The purpose of this study is to screen out characteristic wine grape varieties with excellent wine making characteristics and great aging potential from these six varieties,It is of great significance to lay the foundation for the promotion of the cultivation of characteristic red wine grapes and the brewing of characteristic dry red wine in Yantai production area,and to improve the competitiveness of Yantai production area.The characteristic red grape varieties selected for this study are Dornfelder,Marselan,Petit Verdot,HPC196,HPC296,and Blue French.At the same time,the representative red grape variety Cabernet Gernischt in Yantai was selected as a control,and brewing and testing work was carried out at the technical center of Changyu Company in Yantai.Sensory evaluation,physical and chemical indicators,phenolic content and stability,and aroma composition analysis were conducted on all wine samples.The results are as follows:(1)Sensory evaluation of fermented and aged wines: The fermented wines of Marselan,Dornfelder,and HPC196 are crystal clear,with rich fruit aroma and typical style.The other four varieties have a slightly thin body and a relatively light aroma;The total sensory scores of all aged wine samples decreased,while the tannin texture and intensity scores increased;Dornfelder and HPC196 aged wines are purple red in color,with a rich aroma,harmonious taste,and a long aftertaste;The other varieties have a light aroma and a thin body.The sensory quality of fermented and aged wines is closely related to their richness,clarity and color,elegance and delicacy,style and typicality scores.(2)Physical and chemical indicators of fermented raw wine and aged wine: All physical and chemical indicators of the samples comply with GB/T 15037-2006.All aged wine samples showed a slight increase in alcohol content,an increase in total acid and volatile acid content,a decrease in dry extract content,a decrease in color value,a decrease in p H value,and an irregular change in residual sugar content.The content of total acid,volatile acid,dry extract,and color value are highly correlated with the quality of the wine sample.(3)Phenolic substances in fermented raw wine and aged wine: Except for the tannin content in aged wine,there are significant differences in the content of phenolic substances in all samples.The content of phenolic substances in fermented raw wine and aged wine of Marselan,Dornfelder,and HPC296 is high,but the stability of other phenolic substances in HPC296 is average except for anthocyanins;The overall stability of phenolic substances in Marselan and Dornfelder is good,while the content of phenolic substances in other varieties of wine samples is low.The overall stability of phenolic substances is poor,and the quality is average.(4)Fermented raw wine and aged wine aroma components: The proportion of esters and alcohols in the total aroma of all wine samples exceeds 70%.Marselan,HPC196,and Dornfelder original wines have a fruity and rich aroma,with a long aftertaste and a high total aroma.Esters and alcohols account for over 80% of the total aroma,with a high total amount of esters and alcohols and a low total amount of acids.Most common esters have a high content,while most common acids have a low content;Other varieties of original wine have a light aroma,with a low total aroma,low total esters and alcohols,and a high total acidity.Among all aged wine samples,Dornfelder and HPC196 have rich aroma and typical style,with a high total aroma,with esters and alcohols accounting for 80% or more;The total amount of esters in Dornfelder aged wine has significantly increased,while the increase in acidity is significant,but the total amount is relatively low among all aged wine samples.The total amount of other aroma types has increased or remained relatively stable;The overall aroma loss of Blue French aged wine is large,and its performance is poor;Other aged wines have a faint aroma.Based on the sensory evaluation,physical and chemical indicators,phenolic substances,and aroma components analysis of fermented and aged wine,it is concluded that the variety with excellent brewing characteristics and great aging potential in Yantai production area is Dornfelder;The varieties with excellent brewing characteristics and great aging potential are Marselan and HPC196;The varieties with average brewing characteristics and aging potential are Petit Verdot,HPC296,and Cabernet Gernischt;The variety with average brewing characteristics and low aging potential is Blue French.