福建农业学报2011，Vol.26Issue(2)：265-268,4.
闽引葡萄"桂葡1号"酿造特性研究
Vinification Characteristics of “Gui-pu No. 1” Grape in Fujian
摘要
Abstract
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 Saccharornyces 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.关键词
葡萄酒/葡萄/"桂葡1号"/酿造特性Key words
wine/ grape/ “Gui-pu No. 1”/ vinification characteristics分类
农业科技引用本文复制引用
魏巍,李维新,何志刚,林晓姿,任香芸..闽引葡萄"桂葡1号"酿造特性研究[J].福建农业学报,2011,26(2):265-268,4.基金项目
福建省财政专项--福建省农业科学院科技创新团队建设基金(STIF-Y05) （STIF-Y05）
