| In this study,the wine grape varieties Ecolly,Petit Manseng,Ugni Blanc,Meili were studied.By comparing the botany characteristics and the quality of base wine and distilled spirits of different varieties,The quality of distilled spirits of Ugni Blanc base wine of different origins,as well as the quality of different seasons of Ecolly brandy base wine and distilled spirits.To explore the grape varieties suitable for making brandy,the best source of Ugni Blanc for the brandy and the best harvest time for the Ecolly grape for the brandy.Research indicates:(1)The research results of the agricultural biological characteristics of Ecolly,Petit Manseng,Ugni Blanc,and Meili Grapes showed that: Ecolly and Meili in the Yangling area are mid-maturing varieties,while Petit Manseng and Ugni Blanc are late-maturing varieties.The results of the Ecolly grape are the highest,the coefficient of results is the highest,and the resistance to leaf downy mildew and fruit anthracnose is stronger.The germination rate of the grapes was the highest,and the branch rate and the result coefficient were both second,but the average ear weight and 100-grain weight were lower,and the resistance to leaf downy mildew was poor.The germination rate,fruiting rate and fruiting coefficient of Ugni Blanc grape were lower,and the average ear weight,100-grain weight and disease resistance were moderate.Meili grape has the highest average ear weight and 100-grain weight.Other growth habits are moderate,and resistance to leaf downy mildew is strong,but resistance to fruit anthracnose is poor.(2)Comparison of wine quality of different grape varieties distilled liquor shows: when harvesting grape,reducing sugar content: Petit Manseng> Ecolly> Meili> Ugni Blanc;titration acid content: Petit Manseng> Ugni Blanc> Meili >Ecolly.Among them,the M-values of the Ecolly,Petit Manseng and Meili maturity coefficients are all greater than or equal to 20,which is in line with the basic conditions for the production of quality wines.In the base wine,the total amount of aroma is: Ugni Blanc> Ecolly> Petit Manseng> Meili;the order of aroma types is: Meili > Ugni Blanc > Ecolly > Petit Manseng.Ester substances are the most important aroma substances in Ecolly,Petit Manseng,Ugni Blanc and Meili,accounting for more than 70% of total aroma substances,of which OAV is greater than1.There are 12 species,12 species,10 species and 9 species,respectively.The results of principal component analysis of the base wine aroma showed that the Ugni Blanc wine is located in the first quadrant and the surrounding aroma substances are the most abundant.In distilled spirits,the total amount of aroma is sorted as: Ecolly>Meili>Ugni Blanc>Petit Manseng;in types the sorting,Petit Manseng has the most distilled liquor,and Meili distilled the least.The main substances contributing to the aroma are: ethyl butyrate,ethyl lactate,dipropyl succinate,propyl octanoate,phenylethyl acetate,isobutanol,isoamyl alcohol,α-ketoglutaric acid,and Acid,etc.The results of principal component analysis of aroma showed that Ugni Blanc Distilled Liquor and Ecolly Distilled Liquor mainly concentrated in the first and second quadrants,and the surrounding aroma components were the most abundant and the aroma was more intense.(3)Comparative study on the quality of Ugni Blanc grape and wine in different producing areas showed that: when harvesting grape,reducing sugar content:Jingyang >Yangling>Yantai;titration acid content: Yantai>Yangyang>Yangling.Among them,Yangling and Jingyang Ugni Blanc grapes have relatively good maturity,and the maturity coefficient M value is greater than or equal to 20.Among the base wines,the residual sugar and alcohol content of Jingyang Ugni Blanc Grape were significantly higher than those of Yantai and Yangling,but the titration acid content was significantly lower than that of Yantai and Yangling.The order of total phenolic substances was: Jingyang > Yantai >Yangling;the order of methanol content was: Yantai > Jingyang > Yangling.The total amount of aroma substances is: Yantai>Jingyang>Yangling;the order of aroma substances is:Yangling>Yantai>Jingyang.The results of principal component analysis of base wine aroma showed that Yangling Ugni Blanc base wine was distributed on the positive half of PC1,with a large aroma contour and a strong aroma.In distilled spirits,the total amount of aroma is:Yangling>Yantai>Jingyang;the order is: Jingyang >Yangling>Yantai.The main component analysis of the aroma of distilled spirits showed that the aroma components around Yantai Ugni Blanc distilled wine were the most abundant and the aroma was more intense.(4)The results of comparative study on the quality of Ecolly distilled liquor in different harvesting periods showed that with the delay of harvesting period,the content of reducing sugar increased gradually,the content of titration acid decreased gradually,and the ratio of sugar to acid increased gradually.The total phenolics,total flavonoids,total tannins and total flavanol content of grape skins generally showed an upward trend.In the base wine,the total phenolic content showed a downward trend with the delay of harvesting period,while the total flavonoids and total flavanols showed an upward trend,and the methanol content decreased.The main component analysis of the aroma components of the base wine showed that the aroma of the grape-based wine on August 15 and August 20 was larger and the aroma was more intense.The total aroma of distilled spirits is ranked as follows: August10th>August 15th>August 20 th,the total amount gradually decreases with the delay of harvesting period,and the types of aroma substances are not much different.The main component analysis of the aroma components of distilled spirits showed that the aroma components around the Ecolly distilled spirits on August 10 was more,and the aroma profile was larger and more intense. |
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