Study On Wine And Table Variety Brewing Composite Sparkling Wine

In order to explore the grape varieties suitable for single variety and compound sparkling wine brewing,in this study,the wine grape varieties Ecolly,Meili,Beibinghong and Jianianhua,and the table grape varieties Muscat,Summer black,Victoria,Red globe,Hutai No.8 and Moldova in shaanxi province were selected as experiemntal materials.Through the comparative study on the fruit characteristics the quality of different grape varieties were explored.In order to explore the optimal variety of compound sparkling wine,this experiment comperared the quality characteristics of sparkling wine.In order to explore the optimal proportion of compound sparkling wine,this experiment took Red globe,Beibinghong,Hutai No 8 and Moldova as experiemntal materials,through the comparative study of grape fruit characteristics and sparkling wine quality characteristics,it provided practical basis for improving the production efficiency and utilization of fresh grape.The main results are as follows:（1）The basic physicochemical indexes of different grape varieties were significantly different.The potential wine degree of the Beibinghong grape was the highest,the total acid content of Beibinghong and Meili were higher,and the total acid content of Red globe was the lowest.The content of total phenol,tannin and flavonoids in grape Hutai No.8 was the highest.The content of reducing sugar,total acid and soluble solids in Beibinghong grape was about twice that of Red globe grape.The tannin and flavonoid content of Beibinghong were higher than that of Red globe grape,and the total phenol content of Red globe grape was significantly higher than that of Beibinghong.The other 6 varieties were suitable for brewing single variety sparkling wine.（2）The reducing sugar,total acid,alcohol volume fraction and volatile acid content of the wine samples of the sparkling wine were in line with GB/T15037-2006.The darker the color,the higher the content of phenolic substances in the sparkling wine.Among the six samples of sparkling wine,Muscat sparkling wine has the most abundant aroma substances,and Jianianhua sparkling wine has the most abundant aroma substances.（3）Hutai No.8 and Moldova grape juice by different proportion（1:0,1:3,1:2,1:1,2:1and 3:1,0:1）composite,the total acid content,soluble solid and chromaticity change with the proportion gradually reduce,p H,tonal with Hutai No.8,the proportion of compound increased gradually increases,the total phenol,anthocyanins,flavonoids content decline on the whole,HM31 tannin content was the highest;Flavane-3-alcohol content in all wines was<30 mg·g^-1.Sixteen monomeric phenolic substances were identified in the Moldova complex sparkling wine Hutai No.8 with different proportions,and the content of monomeric phenolic substances in HM01 was the highest on the whole.It has the highest sensory evaluation score,the highest color,clarity,richness and durability,the highest aroma purity,richness and harmony,and the best body and palate coordination.HM10 sparkling wine detected 48 kinds of aroma substances,HM12 sparkling wine detected 43 kinds of aroma substances,and HM01sparkling wine detected 45 kinds of aroma substances.The best quality treatment in the different proportions of Hutai No.8 and Moldova sparkling wine is Hutai No.8 1:Moldova3（HM13）.Red globe and Beibinghong grape juice by different proportion（1:0,1:3,1:2,1:1,2:1and 3:1,0:1）composite,the content of soluble solids,total acids,Volatile acids and hue and color decreased.On the whole,with the change of compound proportion,the content of various phenolic substances gradually decreased,and the content of various phenolic substances in HB01 was the highest,and the content of various phenolic substances in HB10 was the lowest.Eighteen monomeric phenolic substances were identified in different proportions of red earth red ice red complex sparkling wine.On the whole,the content of monomer phenolic substances in HB01 was the highest,and the content of monomer phenolic substances in HB10was the lowest.HB01 had the highest scores for appearance,aroma,taste and durability,while HB12 composite wine had the highest scores for aroma coordination and body,and HB13composite wine also had relatively high scores for various sensory indicators.44 kinds of aroma substances were detected in the foamed wine with HB12,and the content of aroma substances was the.