Study On Brandy Brewing Of Main White Wine Grape Varieties In Yangling

In this study,the botanical characteristics and qualities of brandy base wines and distillations of Ecolly,Petit Manseng,Chardonnay,8802 and 8803 were compared,to explore the suitable varieties for brewing brandy in yangling region.Moreover,the quality of Ecolly base wines and distillations in different harvest times were compared,to explore its optium harvest time.The results are as follows:(1)Botanical characteristics,quality analysis of brandy base wines and distillations of different varietiesThe growth and fruiting characteristics of Ecolly were all highest,and the resistance of leaf to downy mildew was very strong,the resistance of grape to anthracnose was strong.The content of grape reducing sugar was 175.75 g/L and rate of juice was highest.The growth and fruiting characteristics of Chardonnay were medium,and the resistance of leaf to downy mildew and fruit to anthracnose were the worst.The content of grape reducing sugar and titration acid were 183.60±0.15 g/L and 6.22±0.02 g/L,respectively.And the rate of juice was all medium.The growth and fruiting characteristics of 8802 and 8803 were all lower.And the resistance of leaf to downy mildew was very strong,the resistance of grape to anthracnose was strong.The content of grapes reducing sugar were 190.22±0.48 g/L and 199.56±0.63 g/L,respectively.The content of grapes titration acid were 5.78±0.02 g/L and 5.21±0.05 g/L,respectively.The growth and fruiting characteristics of Petit Manseng were medium.The content of grape reducing sugar and titration acid were 230.33±0.12 g/L and 10.74±0.02 g/L,respectively.In brandy base wines of 5 varieties,the order of aroma total content is: Chardonnay>Ecolly>8802>8803>Petit Manseng;the order of aroma kind is: 8802>Chardonnay>8803>Ecolly>Petit Manseng.The aroma components having major contribution to 8802 and 8803 base wines were similar,but less aromatic substances contributing to Ecolly and Petit Manseng base wines.The proportion of esters content in the aroma total amounts of Petit Manseng and Chardonnay base wines were all more than 50%.The alcohols content of Petit Manseng base wine was significantly higher than Chardonnay,while the acids content was significantly lower than the latter.The aroma components having major contribution to Petit Manseng and Chardonnay base wines were diverse from each other,and had a bigdifference with Ecolly,8802 and 8803 base wines.In distillations of 5 varieties,the order of aroma total content is: 8803>Ecolly>Chardonnay>Petit Manseng>8802;the order of aroma kind is: Chardonnay>8802>Petit Manseng>Ecolly>8803.The proportion of esters content in the aroma total amounts of Ecolly was lowest,the proportion of acids was highest;the proportions of esters and others content in the aroma total amounts of Petit Manseng were respectively highest,the proportion of acids was lowest;the proportion of alcohols content in the aroma total amounts of 8803 and8802 were respectively first and second,while the proportion of Chardonnay was the last one.The PCA analysis of aroma components showed that Ecolly and Chardonnay distillations were in the second quadrant,and aroma component of Ecolly was richer.The aroma components having major contribution to the two distillations were esters and acids.Petit Manseng distillation was in the third quadrant,and the aroma components having major contribution to it were aldehydes and others.8802 distillation was in the first quadrant and8803 distillation was in the fourth quadrant,the aroma component having major contribution to the two distillations was terpenes.Taken together,Ecolly was more fiter for brewing brandy.But Chardonnay is not fit for brewing brandy.However,the characterics of Petit Manseng,8802 and 8803 brewing brandy need further study.(2)Quality analysis of Ecolly base wines and distillations in different harvest timesWith postpone of harvest times,the contents of Ecolly grape reducing sugar were increase then decrease,the contents of titration acid were gradually decrease,the M values were gradually increase.The contents of total polyphenols,tannins,total flavanols and total flavonoids in 8/28 Ecolly base wines were significantly higher than 8/18 and 9/5(p<0.05).Aroma kind of 8/18 Ecolly distillation was slightly lower than 8/28 and 9/5,but its aroma total content was highest and PCA analysis showed that its aroma was richer.Therefore,grape maturity of 8/28 was the best.And the aroma of 8/18 Ecolly distillation was the best.Therefore,it is suggested that the Ecolly harvest time of brewing brandy is around 8/18.