Study On The Characteristics Of A New Winegrape Clone LHN55

The study uesd the new Winegrape clone LHN55 as experimental materials to research the biological characteristics, fruit quality and the enological characteristic under the climate condition in Yangling. The aim was to provide technical and practical support of local wine. The work mainly contained the botany, phenophase, resistance, the fruit maturity monitoring, wine making, polyphenols, anthocyanin and sensory quality evaluation, etc.Results showed as below:Depended on the “ Description and Data Standard for Grape” by Liu, the phenophase, botany characteristics, anti-adversity and mature features of LHN55 were investigated compared with Cabernet Sauvignon in Yangling. LHN55 entered bleeding period at the end of march, sprouted at the beginning of April, blossomed at the end of may to early June, colored in late July, matured and harvested in late September. It’s the last mature grape in Yangling. LHN55 had a strong growth potential, high germination rate, as well as strong resistance to downy mildew and white rot, showed a good adaptability cultivation in the region.Compared with Cabernet Franc or Cabernet Sauvignon, the berry of LHN55 had a high total phenol, highest content of total anthocyanins and a relative low content of tannin. Meanwhile, the red wine of LHN55 had a higher polyphenols index(polyphenols, total flavonoids, total flavanols, tannin and total anthocyanins), which was in keeping with the result of it’s high dry extract content. All these above pointed out that LHN55 possesses a higher antioxidation.Using high performance liquid chromatography(HPLC) to analyzed anthocyanin in berries and wines, found out the main components of anthocyanin were consistent, and the highest content of anthocyanin composition in the three varieties/clones was malvidin 3-Oglucoside. Due to the genetic relationship between Cabernet Franc and Cabernet Sauvignon, their primary anthocyanin component were malvidin 3-O-glucoside and malvidin 3-O-(6-Oacetal)-glucoside, while LHN55 had delphinidin 3-O-glycosidas, petunidin 3-O-glucoside and malvidin 3-O-glucoside.Sensory evaluation showed that the wine of LHN55 was in deep purple with red, with the intense aromas of blackcurrant, red jujube, coffee,etc. Cabernet Franc and Cabernet Sauvignon’s aroma was relatively close, mainly composed of red berry aromas.LHN55 overall evaluation was higher than CK, but the 3 samples’ mouthfeel were just beyond the average.The mostly probable reason was the excess rainfall this year, which led to a poor maturity stage. All the outcomes indicated that the deep correlation between the genetic relationship and fruit quality or wine flavor.