Study On Fermentation Characteristics And Dry Red Wine Brewing Technology Of New Vitis Amurensis Cultivar 'Beiguohong'

New Variety 'Beiguohong' of Vitis amurensis has high sugar content,low total acid,high disease resistance and high yield.This study in normal harvest(September 22nd)and delayed harvest(October 15th)of Vitis amurensis 'Beiguohong' and control variety 'Beibinghong' as experiment materials to optimize its variety's brewing process,explored the delayed harvest,brewing technology and fermentation conditions such as different yeast,fermentation temperature,SO2 concentration,dipping time,nitrogen source,clarifying agent on red dry wine's quality of 'Beiguohong',the best fermentation conditions and the brewing process were determined;The influence of harvest period on the quality of'Beiguohong' dry red wine was studied preliminarily,The nutrient and aroma components of the must and dry red wine of 'beiguohong' and the control 'beibinghong' in two different harvesting periods were detected,analyzed and evaluated,main research results are as follows:1.Compared the must's of 'Beiguohong' with control,contents of total acid and total sugar in the must were significantly lower than control,and the juice yield was slightly lower than control.'Beiguohong'can overwintering without winter protection,and the grape berries are not easy to fall,by delay harvest of 'Beiguohong'can further increase the sugar content and reduce the acidity,after delay harvest total sugar of 'Beiguohong'must rose from 151.99 g/L to 172.38 g/L,total acid fell from 9.00 g/L to 8.01 g/L,sugar-acid ratio changed from 16.89 to 21.52,and the juice yield changed from 67.12%to 61.43%,tannins,phenols,amino acids and other nutrients contents of 'Beiguohong' were better than contrast varietie 'Beibinghong'2.In this research using single factor fermentation experiment on yeast varieties,SO2 concentration,dipping time,fermentation temperature,Angela FN502 nitrogen source,clarifying agent,respectively.The results showed that the Angela CEC01 is the best yeast strain for brewing'Beiguohong' dry red wine,and 'Beiguohong' dry red wine's quality was batter at the condition of adding 50 mg/L SO2,dipping 8 days,without adding exogenous nitrogen source,controlling fermentation temperature between 23 and 27?.Simultaneously,the best clarifying agent of'Beiguohong' dry red wine was bentonite-gelatin ratio at 0.9 g/L:0.08 g/L.3.The nutritional compositions of 'Beiguohong' dry wine brewed by three processes was investigated,the results showed that the fermentation of process 1 was the most thorough,and total acid content of dry red wine was lowest,with the lactic acid content was significantly higher than process 2 and 3,and malic acid content was significantly lower than process 2 and 3.Taken as the best brewing process of 'Beiguohong'dry wine was process 1.4.The nutritional compositions of the dry wine of 'Beiguohong' and control 'Beibinghong' with normal and delayed harvest were studied.The results showed that the tannin,total phenol,total anthocyanin and chromaticity of 'Beiguohong' and control 'Beibinghong' dry red wine with delayed harvest significantly increased,respectively.Tartaric acid,malic acid and lactic acid are the main organic acids components of 'Beiguohong' and the control 'Beibinghong' dry red wine.After delayed harvest,the total acid and malic acid of 'Beiguohong' and control 'Beibinghong' dry wine significantly decreased respectively,and the lactic acid content significantly increased.'Beiguohong'and control'Beibinghong' dry wine contained 5 anthocyanidins' single and double-glucoside and they were cyamdin,delphinidin,peonidin,malvidin and Petunidin,respectively.And anthocyanins mainly consists of diglucoside except Petunidin.The total anthocyanins contents of dry red wine brewed by'Beiguohong'" was higher than that of 'Beibinghong' which were harvested at the same period,and the total anthocyanin content was 3.4 times that of 'Beibinghong' dry red wine.Malvidin is the main component of anthocyanins in dry red wine brewed by 'Beiguohong' and control 'Beibinghong',accounting for 74.92%?88.51%of the total anthocyanins content,and the proportion increased after delayed harvest.Both 'Beiguohong' and 'Beibinghong' dry red wine contained cis-trans resveratrol and its glycosides,which are mainly in the existence form of cis,trans-resveratrol-glycosides.A total of 27 aromatic substances were detected in 'Beiguohong' and control 'Beibinghong' dry red wine,including 12 esters,3 acids,3 alcohols,4 aldehydes and 5 other substances.There are 5 kinds of aroma substances with relatively high content,including ethyl octanate,ethyl hexanoate,phenethyl alcohol,diethyl succinate and ethyl decanoate,which are mainly presented as brandy,rose,fruit and pleasant smell.The total scores of dry red wines brewed by were all above 85 points,every dry red wine has clear and bright body and distinctive features.The delayed harvest 'Beiguohong'dry red wine gained the highest score.This dry red wine had the strongest typicality.The wine was dark purple,the palate is more full-bodied and rich compared with the 'Beiguohong' dry wine,and the acidity is lower and softer,so the 'Beibinghong' dry wine is better than 'Beibinghong' in terms of color,fullness and acidity.5.The results of dry red wind principal component analysis showed that the nutritional components such as total sugar,total acid,tannin,total phenol,total anthocyanin,vitamin C and six kinds of organic acids of dry red wine all had effect on on 'Beiguohong' dry red wine's quality in different degrees.Therefore,these indexes could be used to evaluate the quality of 'Beiguohong' dry red wine.