The Reaserch On The Quality Of Grape And Wine In Shacheng Region

The main red wine grapes and wines of Cabernet Sauvignon,Merlot,Syrah,Marselan and white grapes and wines of Viognier,Chardonnay,Riesling quaility were reaserched in 2010 in Xiaonanxinbu and Donghuayuan twon in Shacheng reigion Hebei province. The analysis of conventional quality index,anthocyanin and nonanthocyanin phenols using HPLC-MS,volatile flavour components using GC-MS were focused on.In order to qualify the quality of origin and provide basis for wine making and development .The main results are as follows:1.The best harvest time of white wine grapes is about September 26th.The red grapes in Xiaonanxinbu is about September 29th except Merlot which is the same as Donghuayuan.Wihile Donghuayuan is about October 15th,half month later than Xiaonanxinbu.2. The reducing sugar of ripe grapes is ranging from 171 g/L to 240g/L and total acid is between 4.3 g/L and 9.4g/L.Marselan in Donghua is with high sugar(239.2g/L) and high acid(9.4g/L).Riesling in Xiaonanxinbu is in low sugar(171.9g/L) and acid(5.4 g/L).The total acid of Viognier is also low(below 4.8 g/L). The content of tannin,total polyphenols and anthocyanin of the main red wine grapes is as follows:2.31mg/g-3.72mg/g,2.06mg/g- 3.35mg/g,0.96mg/g-2.36mg/g.The content of these index in Marselan is higer than other variety.And the tannin and total polyphenols in Viognier is significantly higher than other white grapes,nearly up to 2 times,and have no significant difference between two towns.3.The content of total anthocyanin is between 10.8 and 20.8mg/g. Malvidin-3-O- glucoside and cyanidin-3-O-glucoside is the highest and lowest compound respectively. Acetylation degree of Cabernet Sauvignon and Merlot is higher than coumaryl degree and Syrah is on the contrary. Caffeoyl is the lowest.The content of nonanthocyanin phenols of red grapes is between 2450mg/kg and 3690 mg/kg.The content of flavonol is the highest about 2100-3200 mg/kg.White grapes'nonanthocyanin phenols is much lower than red grapes,but the proportion of flavonol is higher than red grapes and haven't detected stilbenes and hydroxycinnamic acids. Syrah in Donghuayuan and Merlot in Xiaonanxinbu with the highest content of nonanthocyanin phenols. 4.54 type of aroma compounds have been detected in grapes. The total contents of grape aroma is 6243-34596μg/L(red grapes) and 8456-21576μg/L(white grapes) respectively.Esters and aldehydes are the main aroma compound.The percentage is 86.7%-99.2%.Ethyl acetate is the main ester compound and hexanal and (E)-2-hexene is the main aldehydes compound. The type of alcohols is abundant,but the content is lower. White grapes is rich in the compounds of terpens.Merlot in Xiaonanxinbu have the highest content of aroma compounds,followed by Cabernet Sauvignion.While Marselan in Donghuayuan much lower. White grapes Chardonnay and Riesling is rich in the content of total aroma.5.The anthocyanins in red wines is about 250-500mg/L. The total content in Cabernet Sauvignon wine in the two towns is higher than Marselan wine, while merlot wine in Xiaonanxinpu is the lowest. Malvidin-3-O-glucoside occupy the highest component. Followed by malvidin-3-O-(6-O-acetyl)-glucoside. In wines detected much lower content of derivative compounds. Acetylation degree is highest and coucmaryl degree take the second place. The content of caffeoyl anthocyanins is the lowest. The content of nonanthocyanin phenols of red wines is between 120 and 250mg/L. In white wines only 9mg/L to 12mg/L. The content of flavan-3-ol is the highest. Marselan has the highest content of nonanthocyanin and Donghuayuan is significantly higer than Xiaonanxinbu.Syrah is the lowest.6.Alcohols,esters and acids are the main aroma compounds in wines.The percentage of isobutanol,isoamylol and phenethyl alcohol is relatively higher.Ethyl acetate is the main ester compound.The total content of wine aroma compounds is 170580.7μg/L-599538.3μg/L(red wines) and 33796.5μg/L-410200.2μg/L(white wines).Otherwise, trace amount of terpens,aldehydes and ketone were detected.Cabernet Sauvignon in Xiaonanxinbu own highest content of aroma.Merlot take the second place.While Merlot in Donghuayuan is the highest.Syrah in the two towns is the least.The three white wine aroma content have no significant difference.The total content of white wines is Viognier>Chardonnay>Riesling. The terpene of Riesling is significantly higher than Chardonnay.While Viognier is trace. Geranylacetone in Riesling wine is much higher.The peculiar aroma compounds of each white wines are as follows:ethyl 2-hexenoate,4-methyl-1-pentanol (Viognier),ethyl enanthate,methyl octanoate(Chardonnay) ,1-pentanol,furfural,benzaldehyde (Riesling).