Selection Of Grape Plots For Brewing High-Quality Cabernet Gernischet Wine

Yantai is an important wine grape region in China.The unique geographical location and climatic conditions provide favorable conditions for the production of high-quality wine.But the quality of wine is affected by large area of grape planting,industrialization of production and ambiguous grading of grape ingredientsin the brewing process.The main purpose of this study is to screen out high-quality Cabernet Gernischet grape plots from a large area of vineyards and to produce better qualitywine.In this paper,18 of Cabernet Gernischet grape plots were selected from different wine grape parks in Yantai of Changyu company,and grape in each plot was used to make wine.The quality of Cabernet Gernischet wine in different plots was compared,and the wine with better quality was selected to find out the plot with potential of producing excellent wine.It is great significance for improving the quality of wine inYantai.The main contents of the research: Three sampling points were set up in each plot.When the grape reached the best maturity,the grape from each sampling point was picked for brewing experiments.Before the brewing experiments,variousindexes of pickedgrape were analyzed,including the physicochemicalindexes(soluble solids,total acid,pH)and phenolic substances(anthocyanins,flavanols,total phenols).After the wine was stored for six months,the sensory evaluation was carried out,and variousindexesincluding alcohol content,residual sugar,pH,total acid,volatile acid,malate,lactic acid,citric acid,tartaric acid,Extraction,glycerol,chroma,and totalphenolwere analyzed.Headspace solid-phase microextraction(HS-SPME)and gas chromatography-pristine(GC-MS)were used to qualitative and quantitative analysisofaromacomponentin Cabernet Gernischetwine.The results were as follows:(1)The sensory evaluation of Cabernet Gernischet wine: The wines of plots4,7,10 and 11 were dark red in color,clear in body,rich in aroma,soft and mellow in taste,and above 81 points in sensory score.The wine was considered to be a high qualityof Cabernet Gernischetwine.The soil types of No.4,No.7 and No.11 were all sandy soil.The age of grape tree in plot 4 was 6 years,and the other three plots were 12 years.The yield of foursuperior plots of Cabernet Gernischetwas 600 kg~750 kg.The sensory scores of the other14 plots ranged from 76 to 78,and the quality was relatively moderate.(2)The basicphysicochemical indexes of Cabernet Gernischet grape: Through the determination of the physicochemical indexes of the grape,there were significant differences in the physicochemical indexes of the different plots of the grape.The content of soluble solids of high quality grape was over 19.5°Brix.Thetitratable acid content was3.83 g/L~4.22 g/L,and the pH value was 3.88~3.98.(3)The phenolics index of Cabernet Gernischet grape: The content of phenol in grape seed was higher than that in grape skin.The content of anthocyanin in grape with good quality wine ranged from 7.76 mg/g to 8.85mg/g,and pericarp flavanolwas 1.39 mg/g~1.70 mg/g.The content of total phenol in pericarp was from16.61 mg/g to 19.53 mg/g,and the content of flavanols in fruit seeds was 15.6 mg/g~17.81 mg/g,and the content of total phenol infruit seeds was 44.06 mg/g~54.55 mg/g.(4)The determination of the indexes of the wine: The content ofalcohol precision,residual sugar content,dry extract content,volatile acid content and citric acid in the wine brewed in the experiment was all with in the range specified by the national standard.Significant differences in the content of dry extract,lactic acid and total phenol were between the Cabernet Gernischet wine with better quality and medium quality.(5)The analysis of aroma components: The aroma components of Cabernet Gernischet wine in 18 plots were studied.74 kinds of aroma components were detected,of which 31 componentswere found in all the Cabernet Gernischet wines.Alcohols and lipids accounted for more than 90 percent of the total aroma substances,and other aroma substances such as aromatic,aldehydes and ketones wererelatively low.There was a significant difference in the total amount of acid between the Cabernet Gernischet wine with better quality and medium quality.And significant difference in the total amount of common acids was between the Cabernet Gernischet wine with better quality and medium quality.Thecontentof trans-3-hexene-1-alcohol,3-ethoxypropanol,cis-3-hexene-1-alcohol,ethyl acetate,ethyl heptanate,hexyl formate and octanoic acid weresignificantly different.