| This study aims to research and develop potentialities in table grapes and their wine in depth, developand promote their market values further, extend their shelf-life, and fill the blank of the grapevine varietiesand wines in the development process of wine industry, which is conducive to the development ofindigenous grape and wine industry, and the regional development of grapevine varieties and wines.Hence, it is necessary that the red globe grape and No.8hutai grape were taken as experimentalmaterial, which related wines were brewed by wine brewing in small containers, respectively, and changesof total phenolic, mono-phenol phenolics and anthocyanin content in these rose wines under differentstorage conditions were analysized by Folin-Ciocalte method, High Performance Liquid Chromatographymethod, and pH-differential method, respectively. The research results of total phenolics and anthocyaninscontent showed that the content of total polyphenols and anthocyanins in red globe wine increased duringstorage, and content of total polyphenols and anthocyanins tended to rise with the extended storage timeunder the refrigeration condition; while that in No.8hutai wine is on the decline during storage. Researchresults of mono-phenol showed that technology of isolating residue after fermentation of4days and storingat4℃after fermentation accomplishment (F4L) was more advantageous to the formation and improvementof most of the mono-phenol, which have important effects on the maturing of the wine and the balance ofthe flavor and the color. Therefore, dipping time and storage temperature could affect the content ofmono-phenol in the wines.During the storage, the change of total polyphenols and anthocyanins content in the wines fermentedby table grape was related to storage conditions, but related essentially to the grape species and varieties.F4L was more advantageous to the formation and improvement of most of the monomeric phenols in thewines fermented by table grape. |
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