Research on the vinification characteristics of Vitis amurensis Rupr and its interspecific hybrid | 山葡萄及其种间杂种的酿酒特性研究
2009
Nan Hailong, Northernwest Agriculture and Forestry University, Yangling (China), College of Enology | Li Hua, Northernwest Agriculture and Forestry University, Yangling (China), College of Enology | Zhao Haiyan, Northernwest Agriculture and Forestry University, Yangling (China), College of Horticulture
صينى. 研究山葡萄及其种间杂种的酿酒特性。以吉林省柳河地区3个山葡萄品种（双红、双优、左山一）和1个杂种（公酿1号）为材料，对其成熟度控制和生理成熟时的果穗结构进行研究，并探讨了霜冻及冰冻对山葡萄果实还原糖和总酸含量及果穗的影响。浆果达到生理成熟时，供试品种的还原糖含量均较低，而总酸含量均较高，双红、双优、左山一和公酿1号的还原糖含量分别为151.0，136.8，129.0和184.5 g/L，总酸含量分别为20.9，18.6，25.0和17.6 g/L。达到生理成熟的果穗中，4种葡萄中除公酿1号的果梗含量（35.5 g/kg）较低外，其余品种果梗、果皮和种子及公酿1号的果皮和种子含量均远大于一般酿酒品种。在霜冻及冰冻条件下，供试葡萄果实的还原糖、总酸含量均呈上升趋势,可通过霜冻和冰冻的方法提高山葡萄及其杂种的还原糖含量。供试品种浆果生理成熟后，公酿1号含糖量能满足酿造优质葡萄酒的要求，双红、双优浆果通过霜冻及冰冻处理后，也能达到酿造优质葡萄酒的要求。公酿1号不能作为冰酒酿造原料。
اظهر المزيد [+] اقل [-]إنجليزي. The study was to analyze the vinification characteristics of V. amurensis Rupr and its interspecific hybrid. Maturation controlling and the structure of fruit cluster that has reached physiological maturity were studied. The frost and freezing effects on the content of reducing sugar and total acid and manifestation of fruit cluster were determined among 3 V. amurensis Rupr cultivars and 1hybrid of Liuhe area. The cultivars were respectively Shuanghong, Shuangyou, Zuoshanyi and Gongniang1. The content of reducing sugar was low, while total acid content was high in four tested cultivars at the stage of physiological maturity. The reducing sugar content values were 151.0, 136.8, 129.0 and 184.5 g/L respectively in Shuanghong, Shuangyou, Zuoshanyi and Gongniang1, and the total acid content values being 20.9, 18.6, 25.0 and 17.6 g/L respectively. During the physiological maturity, the contents of fruit stalks, pericarp and seed of fruit cluster were much larger than those of general brewing cultivars except fruit stalks content（35.5 g/kg） in Gongniang1. The content of reducing sugar and total acid all showed an increasing tendency under the conditions of frost and freezing. At berry physiological maturity period, the content of sugar in Gongniang1 can meet the requirements for brewing high quality wine while Shuanghong and Shuangyou also can meet the requirements by the methods of frost and freezing. Gongniang1 can not be used as brewing raw material for ice grape wine.
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