两性花毛葡萄改良新品种NW196两茬果酿酒对比试验

Comparison of Grape Wine Produced by First-crop NW196 Grape and by Second-crop NW196 Grape

NW196是利用毛葡萄做母本与欧洲酿酒葡萄杂交选育得的酿酒葡萄新品种。以该品种的两茬成熟浆果为材料,分析测定了果实性状和酿酒样品理化指标,并采用先进的红葡萄酒生产工艺进行酿造试验鉴评。结果表明,一茬果外观糖度、总糖、总酸和出汁率分别为16.0%、131g/L、12.8g/L和65.0%;二茬果除出汁率略低外,其他指标均明显高于一茬果,二茬果原酒总糖、还原糖、总酸和干浸出物含量均高于一茬果酿造的原酒。两茬果原酒呈宝石红色,半透明状态,酒香和果香较协调,酒体较丰满,具典型性;一茬果原酒入口圆润,有时略有皮渣味;二茬果原酒无皮渣味,但入口酸味较大,更具典型性和优良山葡萄酒风格。

Through crossbreed of V.quinquangularis Rehd. （as maternal grape） and European grape, a new grape species-NW196 grape was obtained. The physiochemical properties of First-crop NW196 grape and Second-crop NW196 grape were determined and then they were used to produce grape wine respectively. The results indicated that the surface sugar content, total sugar content, total acid content, and juicing rate of First-crop NW196 grape were 16.0 %, 131 g/L, 12.8 g/L and 65 % respectively; all the indexes of Second-crop NW196 grape were higher except juicing rate （lower）. The brat wine produced by Second-crop NW196 grape had higher total sugar content, reducing sugar content, total acid content, and dry extracts content than the brat wine produced by First-crop NW196 grape. The brat wine produced by Second-crop NW196 grape was ruby red in color and semi-transparent with plump wine body and harmonious wine aroma and fruit aroma. The brat wine produced by First-crop NW196 grape had soft taste during sipping （sometimes with slight peel residual taste）. However, The brat wine produced by Second-crop NW196 grape had no peel residual taste but slight acid taste during sipping, which proved its typicality and presented quality wild grape wine style.（Tran, by YUE Yang）