Quality And Control Of Grape And Wine

Wine is the fermented from the grape material, and its quality depends on the quality of grape. So it is of great significance to study the quality of wine grape, and the quality of wine grape is affected by climate conditions, location, soil type and many other factors. The maceration processes of process, yeast speciese, post-processing phases and wine grape varieties during the brewing of wines dry red wine factors will also affect wine quality.This subject studied the brewing of wine through both monitoring wine quality and the process of brewing dry red wine. Taking Cabernet Sauvignon grapes from five vineyards (eleven planting terrains) of Changli wine region as research subject, the study monitored the grape quality of ripening period, winemaking techniques and post-processing phases during 2009 and 2010 vintages, to study their influences on wine quality, which supplied theoretical basis for fine wine brewing.Firstly, the study monitored the quality of Cabernet Sauvignon grapes of Changli wine region in 2009 and 2010 vintages, and analysed the influences of different vintages, location and soil types on the grape quality. The results showed that, adequate light, suitable temperature and little rainfall were good for grapes during ripening period; the quality of grapes at higher elevation was better than the lower; sandy soil was more suitable for the wine grapes growing on than silt-sandy soil. The wine grape of the best picking time: sugar/acid value above 32, tannin and phenols content above 2800 mg/L and 2400 mg/L, the chromaticity and anthocyanin value above 5 and 15.Secondly, this paper carried out research on the dry red wine making processes, finding: the dry red wine of maceration 36 h before fermentation better than the results of maceration 24 h, and maceration 72 h after fermentation is the best; The dry red wine fermented by DHS-1、BM45 and Anqi yeast, the main aromatic components of the three wine were the same, but their contents are different. The top three of the aromatic components are ethanols, acids and esters. And the paper applied SPSS software to analysis their contents for differences and the correlation of acids and esters; The color value, tannins and total phenols content had great loss during the process of fining, freezing and filtration. The fining and freezing operations have the greatest effect on the tannin content. Membrane filter, having the greatest effect on wine color value; To the same clarify effect, fresh eggs, gelatin and pvpp fining analysis, the fresh eggs make the best wine. Because it is lower on the loss of color and phenols content; The dry red wine of different varieties grape, the kind of aroma in the top ten are mostly the same, but there are differences on content; four kinds of wine’s organic acids composition and content are different, as the oxalic acid only be detected in Cabernet Sauvignon and Syrah grapes.Finally, fine wine of Changli wine region was analysed in the study. And the results showed that, physicochemical indicators of four kinds of Cabernet Sauvignon dry red wine was far above the national standard; 44 aromatic components were detected, mainly containing esters, ethanols, polyphenols and acids. The proportion of esters and ethanols was higher than 90%. And others take lower proportion. HPLC was used to analyse organic acids in wine, and six kinds of organic acids were detected. The main organic acids were tartaric acid, lactic acid, acetic acid, citric acid, succinic acid and ascorbic acid. The characteristics of Changli wine grape region: The maximal of relative amount aromatic components were soamyl alcohol, monoethyl succinate and benzyl carbinol, the wine of area possessed harsh taste, unique roselike odor and rich and fragrant style characteristic.