Soil affected the variations in grape and wine properties along the eastern foot of Helan Mountain, China

Yanbing Qi; Rui Wang; Qianru Qin; Quan Sun

Soil affected the variations in grape and wine properties along the eastern foot of Helan Mountain, China

2019

Yanbing Qi | Rui Wang | Qianru Qin | Quan Sun

Four vineyards from the eastern foot of Helan Mountain within the same climate classification, where the planted grapes were 4-year-old Cabernet Sauvignon, were selected for investigating the difference in grape and wine properties. Results showed that the grapes of Lilan vineyard had a higher sugar content and sugar–acid ratio than Huida, Yuquan and Zhihuiyuanshi vineyards. The grapes of Zhihuiyuanshi vineyard had the highest tannin and total phenols content. Concerning the wines, the wine of Yuquan vineyard had low pH but had a great ageing potential, and wine of Zhihuiyuanshi vineyard had highest tone, chroma, tannins, total phenols and alcohol content than other vineyards. Soil pH was positively correlated with anthocyanins in the grapes and negatively correlated with total acid in wine. The microbial biomass carbon (MBC) was correlated with the anthocyanins in grape. Microbial biomass nitrogen (MBN) was positively correlated with soluble solid in grapes, and positively correlated with tannin and total phenols in the wine. The MBC/MBN ratio was negatively correlated with tone in the wine. Our findings indicate that adjusting soil pH and choosing microbial fertiliser with high soil microbial carbon and nitrogen nutrients are effective ways to improve the quality of regional grapes and wine.

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