Evaluation Of The Quality Of Distilled Spirits Brewed By Major Vitis Amurensis Rupr.cultivars Planted In Northeast China

To produce good quality grape spirits,the grape raw materials should have the characteristics of high acid,unclear aroma,and disease resistance when the grape berries are physiologically mature.Vitis amurensis Rupr.grown in the northeast of China not only has this characteristic,but also has abundant wild resources,which can be found in Changbai Mountain,Xiaoxing’an Mountain and the mountainous and semi-mountainous areas of Songhua River Basin.To improve the current situation of grape spirits in China,such as few varieties,single product structure and lack of Chinese characteristics,this study used Vitis amurensis Rupr.s grown in the northeast region as raw materials to brew spirits,mainly studied the effects of saccharomyces cerevisiae,brewing conditions,harvest time and Vitis amurensis Rupr.varieties on the quality of spirits,and explored the optimal conditions for brewing spirits and Vitis amurensis Rupr.varieties for brewing spirits.The results showed that:(1)Effect on the quality of Vitis amurensis Rupr.Spirits of fermentation conditionsThe results of the single-factor fermentation test showed that the yeasts CEC01 and ADT had the fastest onset,fast fermentation rate,strong yeast fermentation ability,high wine production rate,and strong wine flavor and good quality,suitable for brewing grape wine.At a fermentation temperature of17±2 ℃,the total amount of aroma components was the highest,18491.699 μg/L,which was more conducive to the retention of aroma substances in spirits,making the aroma of wine more intense and better in quality.After 15 days of fermentation,the total aroma of spirits was the highest at 16775.569μg/L,and the esters in the wine reached the highest value.(2)Effect on the quality of Vitis amurensis Rupr.Spirits of harvest periodPost-frosting harvest had an impact on the aroma types and content of the grapes,dry red wine,and spirits.The content of total sugar,tannin and total phenol,especially the content of aroma substance in red wine collected after frost were significantly higher than those collected normally,with better quality and stronger aroma.The spirits produced by normally harvested Vitis amurensis Rupr.s had a higher aroma content and more fruity aroma,and the quality was better than that after frost.(3)Comparative study on brewing spirits of different Vitis amurensis Rupr.varietiesAccording to the previous research and investigation,eight Vitis amurensis Rupr.varieties(‘Beibinghong’,‘Beiguolan’,‘Beiguohong’,‘Zuoyouhong’,‘Shuanghong’,‘Shuangyou’,‘Zuoshanyi’and ‘Gongniang No.1’)selected in this experiment had the characteristics of strong growth potential,robust plant growth and strong cold resistance.Except that ‘Gongniang No.1’ was susceptible to downy mildew and ‘Shuangyou’ was weak in resistance to downy mildew,other varieties were resistant to downy mildew.When harvested at normal maturity,the highest sugar-acid ratios of the eight varieties were‘Beibinghong’(18.25)and ‘Zuoyouhong’(11.86),and the lowest were ‘Beiguolan’(6.09)and‘Zuoshanyi’(5.05).The highest alcohol production rates were ‘Beibinghong’(17.80 %)and‘Zuoyouhong’(16.25 %),‘Shuangyou’(10.93 %)and ‘Zuoshanyi’(11.36 %)had the lowest.Among the eight varieties of spirits,the ones with higher total aroma content were ‘BeiGuohong’,‘Gongniang No.1’ and ‘Beibinghong’.The higher the comprehensive score of principal component analysis aroma,the stronger the aroma.The varieties with higher comprehensive scores were ‘Beibinghong’,‘Gongniang No.1’,‘Beiguolan’,and ‘Beiguohong’.To sum up,the ‘Beibinghong’,‘Gongniang No.1’,‘Beiguohong’ and ‘Beiguolan’ in Northeast China basically met the raw material requirements for brewing spirits;whether the ‘Zuoyouhong’,‘Shuangyou’,‘Shuanghong’ and ‘Zuoshanyi’ are suitable for brewing liquor needs further study.