| Currently, many varieties of Vitis amurensis were largely planted in Jilin province. Cultivars of Vitis varieties include ‘Shuanghong’, ‘Shuangyou’, ‘Gongniangyihao’, ‘Zuoyouhong’, ‘Beingbinghong’ and ‘Xuelanhong’. The six varieties were used as material to evaluate the quality of each fruit and was fermented in the same condition. The important ingredient changes were determined in the entire fermentation process, including total sugar, total acid, tannins, total phenols, anthocyanins and resveratrol. At the same time, the composition of organic acids in Vitis was analyzed. The clarification used in Vitis wine was preliminary explored. to provide a theoretical basis for the development and comprehensive utilization of Vitis in Jilin province. The results are as follows:(1) Through appearance evaluation of the six varieties fruit in 2014, performance of vitis in Ji’an region was good; performance of varieties in Siping City was in general. Total sugar was determined by anthrone-sulfuric acid chromatometry, and acid was determined by acid-base titration, we learned that the sugar-acid ratio of interspecific hybrids was higher than that of the hybrids.(2) The tannin and total phenols were determined by Colorimetric measurement result that Tannin in the fermentation process of all varieties increased before decreasing, and finally tends to be stable trend. Varieties order of the tannin content was from high to low as ‘Shuanghong’, ‘Zuoshanyi’, ‘Beibinghong’, ‘Shuangyou’,‘Zuoyouhong’, ‘NO.28’, ‘Xuelanhong’. The tannin content in intraspecific hybrid vitis was low in Songyuan. The total phenolic content increased in fermentation liquor. ’Shuanghong’, ’Zuoshanyi, and ’Shuangyou’ were determined to have high phenol content varieties; these varieties have excellent performance in Ji’an City, Liuhe County, Siping City, Zuojia town.(3)Vitamin C was determined by Molybdenum Blue Spectrophotometry method. The results showed that, the vitamin C content in Vitis was not high, and during the fermentation the content decreased. Vitamin C content is the highest in Siping ’Shuanghong’, which was up to 61.96μg / g. During the fermentation process, vitaminC in interspecific hybrids reduced larger than intraspecific hybrids and wastage was as high as 50% above, such as ’Beibinghong’, and ‘Zuoyouhong’. During the fermentation process, vitamin C in Siping ’Zuoshanyi’ only decreased by 5.788%.(4)Resveratrol was determined by HPLC method, and the results indicated that the content of resveratrol in different Vitis varieties was different, and the content of resveratrol in different regions of the same variety was not the same. Resveratrol in Vitis fruit and wine were mainly composed of trans-resveratrol based, and more in the form of glycosides. Among them,’Beibinghong’ cultivated in Siping City has the highest content of resveratrol in fruit for 41.688μg / m L, ’Beibinghong’ cultivated in Ji’an City resveratrol content in fruit was the lowest, only for 0.795μg / m L. Resveratrol content was the highest in the fermentation process of 2 ~ 7 d.(5) The total anthocyanins was determined by the p H differential method and the results showed that anthocyanins content was very high in Vitis, And intraspecific hybrids was generally higher than interspecific hybrids in total anthocyanin content.The total anthocyanin content of each Vitis varieties wre as follows: ‘Zuoshanyi’,‘Shuanghong’,‘Zuoyouhong’,‘Shuangyou’,‘Beibinghong’,‘NO.28’and‘X uelanhong’. The highest total anthocyanins content was in ‘Zuoshangyi’ and ‘Shuanghong’ in Ji ’an city. Total anthocyanin content in every variety of wine was positively correlated with varieties of fruit in the total anthocyanin content. The total anthocyanin content in the fermented liquor showed an increasing trend before fermentation at 14 d.(6) The 7 kinds of organic acids in fruit and wine were determined by HPLC and the results showed that Organic acids in fruits were mainly composed of tartaric acid, malic acid, and citric acid. The content of oxalic acid, succinic acid and acetic acid was owing to the different varieties. Organic acids in wine were mainly for the tartaric acid, lactic acid, citric acid, and a small amount of oxalic acid etc. In the fermentation process, the content of tartaric acid and malic acid decreased, while the content of lactic acid increased.(7)Five Vitis wine of Ji’an region were clarified to obtain that the optimal clarification agent’Shuangyou’ wine was 1.0 g / L bentonite. ’Shuanghong’ optimum clarification agent was 0.018g/L pectinase, and optimum clarification agent for ’ NO.28 ’ wine was 0.018g/L pectinase. The optimum wine clarification agent for ’ Beibinghong ’wine was 0.018g/L pectinase, and optimum clarification agent for ’Zuoshanyi’ was 1.0 g / L bentonite, each time of the effect of wine were respectively 24 h, 12 h, 15 h, 18 h and24h.(8) By computing excellent indicators of average membership function value of Vitis total sugar and solids in different regions and different varieties, and comparing the situation of excellent quality in fruit, the order of top 5 samples were ’Shuanghong’ in Ji’an city, ’Shuanghong’ in Siping city, ’Shuanghong’ in Zuojia town, ’Beibinghong’ in Siping city and ’Zuoyouhong’ in Liuhe county. Among them, the‘Shuanghong’in Ji’an city average membership function value was up to 0.610, and the lowest comprehensive quality of ’Zuoyouhong’ was in Baicheng city, with only 0.206 difference value. |
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