Comparative Study On Fruit And Wine Quality Of Five Red Wine Grape Varieties In Eastern Foot Of Helan Mountain

The five-year-old wine grape varieties' Cabernet Sauvignon ',' Merlot ',' Cabernet Gernischt ','Shira'and' Cabernet Franc 'were used as test materials in this experiment.The phenolic compounds and aroma compounds in wine were detected by HPLC and GC-MS.Differences and comprehensive evaluation were carried out based on the plant quality,fruit quality and wine physicochemical indexes of wine grape,In order to explore the suitable wine grape varieties for local development in the eastern foot of Helan Mountain.(1)Before the harvest in autumn,Cabernet Sauvignon had the most mature nodes,which were 15.38%?24.43%higher than Cabernet Sauvignon,Shiraz and Cabernet Franc,respectively.The average node length,shoot diameter and trunk diameter of mature shoots of Cabernet Sauvignon',Cabernet Sauvignon' were the largest,which was 23.47%,195.24%and 28.68%higher than those of Cabernet Sauvignon respectively.The ear weight,tannin content and anthocyanin content of 'Shira'grape were the highest,and ear weight and tannin content in fruit was 18.49%and 35.42%higher than'Cabernet Sauvignon',respectively.The difference was significant.Although the anthocyanin content was also higher than 'Cabernet Sauvignon',the difference was not significant.(2)The alcohol content of 'Cabernet Sauvignon' and 'Merlot' was significantly higher than that of other varieties.The contents of tannin,total phenol and anthocyanins in 'Cabernet Sauvignon' were the highest,and the contents of tannin and anthocyanins in 'Cabernet Sauvignon' were 40.35%and 28.94%higher than those in' Cabernet Sauvignon',respectively.(3)The contents of anthocyanin glucoside,anthocyanin glucoside and dimethylanthocyanin glucoside in 'Cabernet Sauvignon' were the highest,which were 62.75%?88.26%,20.23%?85.96%and 10.88%?27.14%higher than'Merlot','Shiraz','Cabernet Franc' and'Cabernet Gernischt',respectively.The contents of phenolic acid,flavanols and flavonol in 'Cabernet Sauvignon' were the highest,which were 16.62%?49.5%,31.48%?62.64%and 20.86%?43.49%higher than 'Merlot','Cabernet Sauvignon','Shiraz' and 'Cabernet Franc',respectively.The content of methylanthocyanin glucoside in 'Cabernet Sauvignon' was the highest,97.93%higher than that in 'Cabernet Sauvignon'.The content of stilbene in 'Shiraz' was the highest,which was 33.09%higher than that in 'Cabernet Sauvignon'.(4)A total of 77 aroma compounds were detected in the five wine.The aroma compounds in'Cabernet Sauvignon' and 'Cabernet Franc' were significantly more than those in other wine.Types and contents of alcohols and esters in all the treated wine were higher than those of other aroma compounds.(5)The plant quality,fruit quality,wine quality,phenol and aroma components of five wine grape varieties were analyzed by principal component analysis.The comprehensive score of 'Merlot' was the highest,followed by 'Cabernet Gernischt' and 'Cabernet Franc' was the lowest,The comprehensive evaluation of grape adaptability and wine quality of 'Merlot' and 'Cabernet Gernischt' were better than those of the other three,and they were also suitable for development under the similar ecological environment.