Analysis On Quality Of Grape Berries And Wine Produced On North Of Tianshan Mountain

Cabernet Sauvignon(Vitis Vinifera L. Cv.) were cultured on Manas, Fukang and Yili river valley areas on North of Tianshan Mountain in Xinjiang was employed in this thesis. Successive 6 years from 2009 to 2014 berry and wine quality were analyzed. Meanwhile, berry and wine quality on different yield was analyzed. The main results were showed as follows:1.Based on ecological conditions analysis of Manas, Fukang and Yili river valley areas, the temperature, light, rainfall on these three production areas as mentioned before were suitable. Those ecologyical parameters were fulfilled for high quality winery berry production.Berry biochemical parameters in three production areas were tested. Results showed that sugar contents were 212.18g/L—226.13 g/L and acid contents were 3.89g/L—6.18 g/L. This result showed high sugar and low acid characteristic. Meanwhile, berry biochemical parameters were different on different production areas. Reducing sugar and p H in berry of Fukang and Manas production areas were significantly higher than that of Yili river valley production areas.2. Wine biochemical parameters in three production areas were tested. Results showed that the contents of alcohol, total acid, total sugar, total soluble solids and p H were not different in three production areas. Alcohol contents were 11.6—13.1%. Total acid contents were 5.5—7.0 g/L and p H was 3.45—3.74.The organoleptic evaluation showed that the wine aroma produced on Yili river valley was mellow. The flavor was sweet, full and balance. Tannin was velvet. Aftertaste was long, elegant and balance. Those were typically cultivar and area characteristic. The wine produced on Fukang area had unique Cabernet Sauvignon aroma. The Secondly aroma was significant. The flavor was balance, but tannin was rough. The acid was a little high and aftertaste was long. The wine produced on Manas areas had strong pepper flavor. The taste was balance and tannin was smoothly. But, there was some bitter smell.3. Berry and cluster weight by Yield control were improved, and also improved berry sight quality. There was not different on berry reducing between yield of 600kg/667m2 and 800kg/667m2 but higher than of normal yield. There were not significant different on total acid and ratio of sugar and acid except that of p H.With the decreasing of yield, contents of total soluble solids and alcohol in wine were increased. There was not significant different on contents of total soluble solids and alcohol in wine between yield of 600kg/667m2 and 800kg/667m2 but higher than of normal yield. There were not different on total sugar, total acid and p H in wine for three yield.