Research On Cultivation Character Of Wine Grape In Pingdu Area, Shandong Provine

Based on the ecological condition of Pingdu,Shandong province in2012, this experimentwas focus on different vinifera varieties(Ruby Cabernet, Merlot, Italian Riesling, MuscatHamburg and Zeyu), grape diseases, phenology, fruit quality and vinification characteristics.The main work were: observation of phenology, grape diseases conditions; changes of sugar,acid and sugar-acid ratio during the maturation; comparative study of the common indicatorsand antioxidant of ripen grape, analysis of individual phenolics and anthocyanins, detection ofaroma substance and the typical compositions for each variety. We’d get some importantcharacteristics of each variety.Results obtained:1. Harvesting date of Merlot, Ruby Cabernet, Italian Riesling, Muscat Hamburg andZeyu was9-8,9-18,9-20,9-18,10-15; fruit developing days of Merlot, Ruby Cabernet,Italian Riesling, Muscat Hamburg and Zeyu was145,152,158,166and189.2. Main leaf disease of Ruby Cabernet, Merlot and Italian Riesling was downy mildew,powdery mildew, main fruit diseases were white rot and anthracnose. Italian Riesling waslate-mature and its morbidity became lower than early stage.3. Italian Riesling had the highest reducing sugar when harvested; total anthocyanin ofRuby Cabernet showed very significant higher than Merlot; Muscat Hamburg and Zeyu had ahigh sugar-acid ratio while acid of Muscat Hamburg was relative low; total phenolics ofMuscat Hamburg in Bandaozhuangyuan showed very significant higher than Sanshandongtouand Tanjiakuang.4. Mv was the most abundant anthocyanin in tested vinifera. MV-ac and MV-co came thesecond place, Mv and its acylated constituted the main part of grape anthocyanins. RubyCabernet had more kinds and higher contents of anthocyanin than other varieties.5. Hydroxybenzoic acid came first of mono-phenol in Ruby Cabernet, Merlot and ItalianRiesling; individual phenolics in Italian Riesling showed very significant lower than RubyCabernet and Merlot. The first two individual phenolics in Muscat Hamburg inBandaozhuangyuan, Sanshandongtou and Tanjiakuang were hydroxybenzoic acid andflavonol. Flavonol of Zeyu in Sanshandongtou and Tanjiakuang was the primary individual phenolics but the total contents in Tanjiakuang had the lowest level of individual phenolics.6. Red varieties had higher antioxidant power than white varieties and Ruby Cabernetshowed the strongest antioxidant power in all varieties; antioxidant activity of MuscatHamburg in Bandaozhuanyuan showed significantly higher than in Sanshandongtou andTanjiakuang.7. There were19,15and20kinds of volatile aroma compositions in Ruby Cabernet,Merlot and Italian Riesling that had been detected; the quantity sequence was Ruby Cabernet＞Italian Riesling＞Merlot; aldehydes was the most abundant substances while alcohols hadthe most species but relative lower amount of aroma components, the contents of terpenes andother kinds of aroma was low. The most abundant species of ester, alcohols and aldehydeswas ethyl acetate,2-hexene-1-ol and2-hexenal. Zeyu had28kinds of aromas among whichaldehydes was the hightest, alcohols and terpenes came the second place. Farnesol andgeraniol was the unique terpenes in Muscat Hamburg and Zeyu.