| Grape is one of the most important economic crops in the world. In China, viticultural area and production are in the forefront of the world, particulaly in table grape. In recent years, table grape industry is developed rapidly in Chongqing. The appearance of table grape on the market principally concentrates in the summer, local people have used to transform table grapes into wine. Drawing is convenient and method is simple and easy to be. Not only to retain the original grape nutrient, but also to prolong edible period. Wine’s high nutritional and health value become hot issues in the food and medical research areas. Currently, domestic and foreign researchers are interested in the grape’s storage, processing, especially wine grapes, but our unique table grape with chapitalizational fermentation is lack of systematic research, the amount of research of fermented wine with different variation of sugar and wine quality of liquid is even less. Therefore, clearing the variation of sugar and alcohol in table grape brewing process and the amount of optimal brewing sugar, not only provides reference information for improvement of fermentation conditions and quality of wine homebrew, promotes grape sales and farmers’ income, extend the grape’s industrial chain, but also has important theoretical and practical significance in developing and promoting value of nutrition, medicine and health products in table grape wine.Testing the content of sugar by anthrone colorimetry in the fermentation process, alcohol by colorimetry, which chose four table grape varieties in Chongqing(Emily, Summer black, Kyoho, Muscat Kyoho) to add six different initial amount of sugar to ferment as the study in this paper. Then analysising the data by Excel, Matlab and Statistical, experimental results are listed as follows:1. Muscat Kyoho shows excellent cultivation traits, followed by Kyoho, Summer black. Emily is relatively poor. Muscat Kyoho has the highest score in tasting and the best physicochemical properties of fruit; Summer black edible rate is the lowest; Kyoho has poor flavor; Emily has the lowest score in tasting.2. The content of sugar decrease with the increase with time in Millie, Kyoho, Muscat Kyohos’s chapitalizational fermentation process. In the pre-fermentation, the content of sugar greatly declines, which is stable in late stage. Emily, Kyoho rebound little. The amplitude of Summer black’s sugar content is small during fermentation, before and after fermentation, sugar content is almost the same level. The greater the initial sugar, the content of sugar in the wine is higher after fermentation.3. Muscat Kyoho wine’s sensory quality is best, followed by Summer black, Kyoho. Emily is relatively poor. Muscat Kyoho’s4th,5th,6th sugar levels and Summer black’s4th have higher wine tasting score than the reference. The first and second sugar level can not be successfully fermented. 4. All varieties wine’s sugar content are significantly different, sugar content size is roughly: Summer black> Kyoho> Muscat Kyoho> Emily; In the same variety, the content of wine’s sugar increase with the increase with the initial sugar. Between different varieties, alcohol is significantly different, alcohol level is roughly:Summer black> Muscat Kyoho> Emily> Kyoho; In the same variety, alcohol increase first and then decrease with the increase with the initial sugar. Wine’s sensory evaluation scores are significantly different.5. Wine’s tasting score, the amount of sugar, alcohol, the content of wine’s sugar are positively correlated with each other; Wine’s alcohol and the content of fruit’s sugar are positively correlated; Wine acidity, wine color, fruit volume, single panicle weight, fruit size, weight, juice acidity, juice color are positively correlated. Except Millie, in the all varieties’s treatment area of the high level of sugar, the amount of sugar, alcohol, the content of wine’s sugar and wine’s tasting score these indices are high; in the all varieties’s treatment area of the low level or no sugar, above indices are low. Millie and Muscat Kyoho’s varieties and wine characteristics are clearly different. Millie tend to have high total acid, small fruit size and wine color, poor wine quality; Muscat Kyohos’s characteristics are opposite. Kyoho and Summer black’s varieties and wine characteristics are clearly different. Kyoho tend to have high edible rate, low soluble solids, alcohol and tasting score; Summer black has the higher alcohol and the better wine tasting. Millie’s treatment except no sugar, how much sugar added in each treatment has little effect on wine quality. Summer black, Muscat Kyohos and Kyoho’s3rd and4th sugar levels, namely the ratio of the amount of sugar and grape is0.5:5and0.625:5, which has the best wine tasting quality. |
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