Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 107 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029861

Analysis of phenolics and color in red wines brewed by grape varieties newly introduced in Hexi corridor

  • QU Rui ,
  • CHEN Sheng ,
  • TANG Lisa ,
  • ZHANG Xue ,
  • ZHANG Xuezhong ,
  • LIU Yanlin
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Gansu Summer Land Vineyard Co.Ltd., Wuwei 733300, China)
    3(Ningxia Eastern Foot of Helan Mountain Wine Station of Northwest A&F University, Yongning 750104, China)

Received date: 2021-10-28

  Revised date: 2021-11-19

  Online published: 2022-08-19

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Abstract

Seven newly introduced red grape varieties (clones) from the Hexi corridor were vinified into dry red wines by a small vessel fermentation process. The basic physicochemical parameters of the wine samples, the content of total phenols, tannins, anthocyanins, flavanols, flavanols and tartaric esters, as well as the CIELab color parameters, were determined. This was followed by an analysis of the winemaking characteristics of the newly introduced varieties to provide a theoretical basis for the promotion of their cultivation. The results showed that the total acid content of the wine samples ranged from 6.71 to 9.64 g/L without manual acid adjustment. After one year of ageing, the Cabernet Volos sample showed low variation in total acidity, which seems to contribute to solving the current problem of acidity deficiency in grapes from north-western China. Compared to the others, the Marselan sample had higher levels of flavanol and tartaric acid esters at 354.81 and 311.85 mg/L respectively, with the possibility of maintaining stable color. Meanwhile, Cabernet Volos, Rebo, Petit Verdot and Cabernet Sauvignon 169 contained higher amounts of phenolics. Among them, Cabernet Volos had 2 349.70 mg/L of total phenols and 818.57 mg/L of tannins, offering excellent ageing potential.

Key words： varieties introduction; grape; red wine; phenols; Hexi corridor

Cite this article

QU Rui , CHEN Sheng , TANG Lisa , ZHANG Xue , ZHANG Xuezhong , LIU Yanlin . Analysis of phenolics and color in red wines brewed by grape varieties newly introduced in Hexi corridor[J]. Food and Fermentation Industries, 2022 , 48(14) : 107 -112 . DOI: 10.13995/j.cnki.11-1802/ts.029861

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