Study On The Cultivation And Enological Characteristics Of Beibinghong Grape In Heyang Country

We studied the cultivation and management,fruits and wine quality of a new wine grape variety Beibinghong grape in Shaanxi Heyang area,which could provide a theoretical basis about cultivation,promotion,processing and utilization in cold soil areas.Also,we studied the effect of the length when pruning,the control of grape production and the dispose of fruit bagging on fruit quality in cultivation practices.Furthermore,we studied fruit quality of East Asian populations shuanghong grapes,American population Conquister and Eurasian populations Cabernet Sauvignon,then mixed Bei Binghong with Hutai VIII grapes in different proportions based on the beibinghong fruit characteristics and local characteristics.At the same time,we evaluated juice of sparkling wine and pomace of liqueur wines.In the end,we obtained following conclusions:1.We evaluated the growth of grapes,fruit quality and polyphenol content in different cultivation conditions.Through the analysis of results,we found that 26-28 series of grape fruit per plant could ensure the quality,while maximizing production.Bagging can not only keep the fruit surface clean effectively but also avoid the occurrence of grapes sunburn.However,bagging increased the grape fungal diseases such as Botrytis cinerea infection,which need more input of human and material resources.Thus,we did not bagging the grape,through the rational distribution of leaves,we could decrease the sunburn and fungal disease.Then we contrasted the long shoot and short shoot pruning,and concluded that short shoot pruning had more advantages not only in grape growth and fruit quality but also in mechanized operations,reducing labor inputs effectively.In conclusion,under daily cultivation and management conditions,26-28 series of fruit per plant,no bagging and short shoot pruning is the optimal combination for Bei Binghong grape.2.In order to fully understand the brewing characteristics of the Beibinghong grape fruits,we selected the East Asian population Shuanghong grapes,American population Conquister and Eurasian population Cabernet Sauvignon as control groups in order to understand all aspects including botanical characteristics,growth feature,physical and chemical properties of fruits and phenology of grapes,which could provide a theoretical basis for the subsequent brewing research.3.We mixed Beibinghong grapes with Hutai VIII grapes under different proportion and controled 50% juice yield.Grape juice was used for sparkling wine brewing,and hide trimmings were used for liqueur wine brewing.We concluded that the ratio 3: 9 of Beibinghong grapes and Hutai VIII grapes could produce the best sparkling wine,and the ratio 6: 6 of Beibinghong grapes with Hutai VIII grapes could produce the best liqueur wine.In conclusion,in order to achieve the purpose of utilization of Beibinghong grapes with Hutai VIII grapes,we suggested that the ratio of Beibinghong grapes with Hutai VIII grapes is 1: 1,which can producd good sparkling wines and liqueur wines.