闽引葡萄“桂葡1号”酿造特性研究

Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian

为酿造出南方优质葡萄酒,以福建福安地区引种的"桂葡1号"葡萄为原料酿制葡萄酒,通过研究"桂葡1号"葡萄的酿造特性,确定其在福安地区的适宜酿造采收期并分析"桂葡1号"葡萄酒的理化品质和主要营养特征。结果表明:在福安地区,8月10日"桂葡1号"葡萄果实的总糖含量达到最大值,成熟系数M值达最大值20.4,8月15日糖度略有下降,M值仍维持在20.0,因此酿造适宜采收期为8月中旬;采用具有降酸能力的酿酒酵母JP2进行发酵,酿造的葡萄酒色紫红,酒体醇厚、丰硕,典型性强,且其总类黄酮、原花青素、白藜芦醇含量分别达2362.5 mg·L-1、3767.1 mg·L-1,4.8 mg·L-1;在"桂葡1号"葡萄酒与对照酒中,共检测出13种单体酚,"桂葡1号"葡萄酒中除安息香酸、儿茶素、表儿茶素含量低于对照酒外,其他单体酚含量均高于对照酒。"桂葡1号"葡萄是酿造南方特色优质葡萄酒的优质原料。

To determine appropriate harvest season for making high-quality wine,the grape of ＂Gui-pu No.1＂ grown in Fu＇an,Fujian was studied in its brewing characteristics and nutritive properties.Results showed that the maximum total sugar content in grape observed on 10th-August and followed with slightly decreasing in 5 days after,which concomitant with the ratio of sugar to acid reaching the peak in 20.4 and maintained at 20.0.It suggests that the appropriate harvest season for brewing of ＂Gui-pu No.1＂ grape is in mid-August at Fu′an.Brewing with Saccharomyces cerevisiae JP2,the wine appeared particularly in colorful,aromatic and denseness.The content of total flavonoids,proanthocyanidins and resveratrol in wine were 2 362.5 mg·L-1,3 767.1 mg·L-1 and 4.8 mg·L-1,respectively.Thirteen different phenolic monomers were identified in wine made from ＂Gui-pu No.1＂.Comparing with a market wine,＂Gui-pu No.1＂ wine was found richer in the content and component of phenolic monomers.Results indicated that ＂Gui-pu No.1＂ grape is a high-quality variety to brew a fine wine.