Study On The Effects Of Different Places And Tree Age On The Wine Quality Of 'Beibinghong' In Northeast Grape Production Area

Taking Vitis amurensis ‘Beibinghong' as experimental material,the effects of different yeasts on the quality of ice wine were studied.The differences in fruit quality,dry wine quality,and ice wine quality of 'Beibinghong' grape at different ages were explored.The wine quality differences of ‘Beibinghong'dry wine,grape distilled wine,and ice wine from different producing areas(Kuandian,Liuhe,Zuojia,Songyuan,Ji'an,and Dongning)in Northeast China were analyzed.The main results were as follows:(1)The contents of total sugar,total acid,total anthocyanin,organic acid,and volatile compounds in‘Beibinghong' ice wine fermented by CEC01,BV818,PL09,CECA,RV171,ADT,MST,VIC,RV100,and NSD were detected.The comprehensive analysis showed that ‘Beibinghong' ice wine brewed by RV100 and NSD had low acid content,high anthocyanin content,and high volatile compounds content.(2)Dry wine and ice wine were made from 2-year-old,6-year-old,11-year-old,and 14-year-old‘Beibinghong'.The soluble solids and total sugar contents of 11-year-old ‘Beibinghong' were significantly higher than those of other tree ages,and the total acid content of the two younger groups‘Beibinghong' was higher than that of 6-year-old and 2-year-old ‘Beibinghong'.The results showed that the total anthocyanin content of dry wine and ice wine was significantly higher than that of other tree ages;the total volatile content of dry wine and ice wine increased from 14 to 2 years old,while the total mineral content of dry wine and ice wine decreased from 14 to 2 years old.(3)Among the six dry wine samples,the total sugar content of Kuandian and Dongning dry wine samples was low,the total acid content of Songyuan,Kuandian,and Dongning dry wine samples was low total anthocyanin content of Songyuan,and Ji'an dry wine samples was high.The contents of Na,Mg,Cu,and Fe in Songyuan dry wine samples were significantly higher than those in other areas,and the contents of Zn and Mn in Zuojia dry wine samples were significantly higher than those in other areas.The principal component analysis results showed that the samples of Kuandian,Liuhe,and Zuojia were similar,and the flavor of Songyuan and Dongning dry wine was different from other samples.In sensory evaluation,Dongning and Songyuan dry wine samples scored in the top two.(4)The content of volatile acid in the samples from Dongning and Liuhe Ji'an was higher than that from other places.The results showed that the contents of volatile compounds in the samples were different,with more alcohols and esters,fewer acids,ketones,and aldehydes.The PCA analysis results showed that the distilled spirits from Kuandian,Liuhe,and Zuojia were similar.(5)Comparing the physical and chemical indexes of ice wine from Liuhe and Ji'an in Tonghua,the contents of dry extract,total sugar,total acid,tannin,total anthocyanin,and total volatile matter of ice wine from Liuhe were higher than those from Ji'an.Isoamyl acetate,ethyl acetate,and other substances have a significant influence on the aroma.The ‘Beibinghong' ice wine samples from both places have higher scores from the sensory evaluation results,which is suitable for brewing fermented ice wine.