Study On Wine Grape And Wine Quality From Different Ecological Regions

China has wide area, so many regions are suitable for wine grape cultivation, and each has its own ecological condition. Recent years, it has been a hot topic about typicality and geographical features of Chinese wine. The anthocyanins, non-anthocyanin phenolic compounds, aroma composition and antioxidant activities of Chardonnay, Cabernet Sauvignon and Merlot in different ecological regions and the plateau of Yunnan with different altitudes were studied using HPLC-ESI-MS and SPME-GC/MS. Grape and wine quality were evaluated. The main results are as follows:(1) The accumulated temperatures and mean temperature of Manasi and Penglai were higher than Deqin, but Mean diurnal temperatures were Manasi>Deqin>Penglai. Manasi had lower rainfall and relative humidity, while Penglai and Deqin had higher relative humidity during July and September, and rainfall in Penglai was more.(2) The soil of Manasi was silt loam, CEC, organic matter, total N, effective Zn and effective Fe were scarce. The soil of Penglai was gravel sandy loam, organic matter, total N and effective Zn(40-60 cm) were scarce. The soils of different place in Deqin were different obviously, soil texture was more gravel sandy loam or loamy clay, available N, P, K were below level 3(appropriate), effective Fe and total K(Dari) were lower.(3) Wine grape in Penglai had thin skin, heavier berry weight and higher water content in skin, titratable acidity, total phenols and total tannins, but lower skin/pulp and reducing sugar, so the maturity was poor. Wine grape in Manasi had thickness skin, lighter berry weight, and higher skin/pulp, reducing sugar, total anthocyanins, but lower titratable acidity, total phenols and total tannins. Wine grape in Manasi had thickness skin, heavier berry weight and higher other physicochemical indexes.(4) For Cabernet Sauvignon and Merlot, the content of non-acylated, acetylated, coumarylated and total anthocyanins of Manasi and Deqin were higher than Penglai, the color were more red, deeper. Manasi and Penglai had higher proportion of acetylated anthocyanins, the color were more stable. The content of delphinidin derivatives and malvidin derivatives of Deqin were more, second was Manasi, the lowest was Penglai, and so the grape color of Deqin was more reder, bluer and deeper.(5) For Cabernet Sauvignon, hydroxybenzoic acids, hydroxycinnamic acids, flavonols content from Penglai were higher, second was Adong, Manasi was the lowest, while proportion of hydroxybenzoic acids and flavan-3-ols of Penglai were higher, but proportion of hydroxycinnamic acids and flavonols of Manasi were higher. For Merlot, all kinds of non-anthocyanins contents were Jiunongding>Pegnlai>Manasi.(6) Overall, the aroma content of grape from Manasi was less than Pegnlai and Deqin regions, all kinds of aroma and their proportion were lower too. Grape from Penglai and Deqin(Jiangpo, Adong and Jiunongding) had higher content of aroma compounds. Grape from Penglai had higher content of aldehydes and ketones and proportion of total aroma, while grape from Manasi and Deqin had higher higher alcohol and volatile benzene-derivatives and their proportion of total aroma.(7) For Cabernet Sauvignon, the content of total phenols, total flavonoid and total flavanol, DPPH and Copper reduction assay(CUPRAC) from Penglai and Deqin were higher, so antioxidant ability was higher. Meanwhile hydroxy radiea scavenging(HRSA) of Penglai was higher too. For Merlot, the results was similar with Cabernet Sauvignon, the content of total phenols, total flavonoid and total flavanol, DPPH, CUPRAC and HRSA were higher from Deqin and Penglai.(8) The berry weight, water content, titrable acids, total phenolics, individual anthocyanins and total anthocyanins increased, and the reducing sugar decreased with the increasing in altitudes. However, there was no significant difference of the skin thickness and tannins content between the samples collected from different altitudes. For aromas, the total content of aromas and the single content of esters, fatty acid, terpenes and norisoprenoids and volatile benzenes-derivatives presented a raising-reducing trend, and the content of higher alcohols presented a reducing-raising trend. For non-anthocyanin phenolic compounds, the trends of hydroxybenzoic acid and hydroxycinnamic acid content were similar with these of the total content of aroma and higher alcohols content, respectively. The total flavanols content showed a decreasing trend. Both of the contents of flavonols and total non-anthocyanin phenolic compounds presented the raising-reducing-raising trend. In addition, the vintage played a role in the antioxidant capacity of berry. With the increasing in altitudes, the total content of flavonoids, flavanols and the antioxidant capacity of berry measured by CUPRAC and DPPH increased in 2011 but decreased in 2012, which were contrast with the antioxidant capacity of berry measured by the HRSA.(9) With the increasing in altitudes, the total content of anthocyanins and the single content of non-acylated, acylated, coumaroylated, methoxy-anthocyanins and delphinidin anthocyanins and the cyanidin anthocyanins of other regions shown a raising-reducing trend, except for the content of non methoxy-anthocyanins and the total content of anthocyanins in Xi Dang. Moreover, the peak time of anthocyanins content move backward. The total content of anthocyanins during maturity were Adong > Sinong > Jiunongding > Xidang. The transcriptional levels of Vv F3’5’H, Vv F3’H, Vv OMT and Vv UFGT and their trends during maturity, which were not impacted significantly by the altitudes, were similar with the trends of the corresponding anthocyanin contents. This indicated that the increase in altitudes has no promotion on the expression of key enzyme encoding genes in the anthocyanins biosynthesis pathway and that the biosynthesis, degradation and concentrating time may have synergistic effect on the increase in the anthocyanins content.