Study On The Quality And Wine-making Characteristics Of Petit Manseng Wine-making Grapes In Xinjiang Region

In this paper,the fruit of the Petit manseng win grape from two small production areas of Manasi and Wujiaqu in the north of the Tianshan Mountains in Xinjiang was used as a test material.The combination of high performance liquid chromatography-mass spectrometry,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed to analyze,used to study the agronomic traits and the basic physical and chemical indicators of sugars and acids,phenolic substances,and aroma substances in the fruit development process in different areas of the northern foot of the Tianshan Mountains.Performance characteristics,resulting in a Petit Mansen sweet white wine,and corresponding analysis of the aroma substance accumulation in the wine,and then compared with the same wine in the domestic Shandong Yantai Junding winery for aroma flavor comparison,analysis of geographical factors of production area for this Xinjiang The effects of the quality and flavor typical performance of the new varieties of raw materials are as follows:The fruit of the Petit manseng grapes in Xinjiang is generally suitable for harvesting after 13 weeks of flowering.At this time,the soluble sugar in the grape fruit can reach more than 30.0° Brix,and the titratable acid still holds more than 7.00 g/L.During the whole process of ripening,the fruit's weight showed a trend of rising first and then falling in the process of maturation.It was proportional to the diameter of a single fruit,and the tare and seed weight accounted for a larger proportion in the whole grape fruit.The types of phenolic compounds produced in the peels of the two small-yielding regions of the northern Tianshan Mountains in Tianshan were the same.Ten phenols were detected in the grape skins,including seven flavonols and three Flavanols.The content of flavonols is the highest,and both regions account for more than 79.0% of the total phenolic substances.The content of phenols in the two regions gradually decreased with the ripening of the fruit of the Petit manseng grapes,and the phenolic substances had a slowly rising trend in the first week of harvesting.During the whole process of ripening,the content of flavonols in the skin of the Petit manseng grape in Manas area with high altitude was significantly higher than that in Wujiaqu area,but the difference in the total amount of flavanols was not particularly obvious.The regional differences in the aroma components of the fruit of the vineberry are mainly reflected in the type and content of aldehydes and alcohols,and E-2-hexen-1-ol,which is present in both areas throughout the maturation process.The aroma compounds such as hexyl alcohol,hexyl alcohol,valeraldehyde,2-methylnaphthalene,?-damascenone,and methyl salicylate reacted to the aroma characteristics of Petit manseng grape in the northern Tianshan Mountains of Xinjiang.The difference in the aroma substances of this wine is reflected in the types and contents of alcohols and esters.The content of ethyl lactate,Ethyl-2-furoate,diethyl succinate,ethyl sorbate,and furfural in Petit manseng wine in Yantai area is high;hexyl acetate and butanol in Petit manseng wine in Wujiaqu area The content is higher;the content of ethyl caproate,hexanol,and lauric acid is higher in Petit manseng wines from the Manas area.By calculating the aroma value of each region's wine,a simulated aroma profile was established.It was concluded that the aroma of Petit manseng wine was mainly fruity and floral,mainly contributed by esters,while Petit manseng sweet white in Xinjiang.The proportion of floral aromas and fruit aromas in the total aroma value in the wine was significantly higher than that in the Yantai region,mainly due to the full sunshine hours in the northern Tianshan Mountains in Xinjiang,the temperature difference between day and night above 20°C,and the dry climatic conditions.While the grapes accumulated sufficient natural sugar,more C6 aroma substances were accumulated in the grape fruits,making the floral and fruity aroma substances in the final wine more full.