Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 254 - 261

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042308

Analysis of fruit quality and germplasm selection of seven early-ripening red wine grape resources

  • CHEN Huangzhao ,
  • CHEN Wenjing ,
  • WANG Shu ,
  • DING Zhihui ,
  • CHEN Da ,
  • ZHANG Yidan ,
  • XING Jingjing ,
  • JIAO Yuhe ,
  • CHEN Ziyi ,
  • PAN Chunmei
Expand
  • (College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China)

Received date: 2025-02-06

  Revised date: 2025-07-27

  Online published: 2026-04-10

Fold

Abstract

The regionalization of wine grape varieties is a key factor in producing characteristic wines.Based on the author’s previous research findings, it has been proven that the Early-Ripening red wine grape varieties is more suitable for the Old Course of the Yellow River.In order to more specifically explore the local wine grape germplasm resources, this study used fruit samples from seven such varieties at harvest as experimental materials in 2023, thirty quality indicators (physicochemical parameters, phenolic compound contents, and antioxidant activity) were analyzed, and principal component analysis and factor analysis were used for comprehensive evaluation.The results showed that ‘1288/38’ and ‘Gamay Noir’ had smaller berries with high skin-to-pulp and seed-to-pulp ratios, with high phenolic contents and strong antioxidant capacity in their seeds and skins, respectively.The cumulative contribution rate of the top three principal components reached 76.56%, the comprehensive factor scores ranged from -1.138 to 0.503, with ‘Naluomuo’, ‘Gamay Noir’, ‘1288/38’ and ‘Chekelaha’ ranking as superior wine grape resources.In 2024, vinification trials were conducted on these four selected genotypes.Eighteen vinification characteristics indexes, including basic composition, active substance contents, antioxidant capacity and sensory attributes, were analyzed.The results indicated that wines made from ‘1288/38’ exhibited the highest color intensity, high levels of active substance contents and total sensory evaluation score, as well as the strongest antioxidant capacity, making it suitable for further cultivation in the Old Course of the Yellow River for the production of distinctive dry red wines.

Key words： early-ripening; red wine grape; fruit quality; vinification characteristics; factor analysis

Cite this article

CHEN Huangzhao , CHEN Wenjing , WANG Shu , DING Zhihui , CHEN Da , ZHANG Yidan , XING Jingjing , JIAO Yuhe , CHEN Ziyi , PAN Chunmei . Analysis of fruit quality and germplasm selection of seven early-ripening red wine grape resources[J]. Food and Fermentation Industries, 2026 , 52(6) : 254 -261 . DOI: 10.13995/j.cnki.11-1802/ts.042308

References

[1] PRATA-SENA M, CASTRO-CARVALHO B M, NUNES S, et al.The terroir of Port wine:Two hundred and sixty years of history[J].Food Chemistry, 2018, 257:388-398.
[2] 曲睿, 陈胜, 唐利萨, 等.河西走廊新引品种红葡萄酒酚类物质及颜色分析[J].食品与发酵工业, 2022, 48(14):107-112.
QU R, CHEN S, TANG L S, et al.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.
[3] 陈黄曌, 石曼曼, 高露露, 等.黄河故道优良红色酿酒葡萄品种筛选及酿酒特性研究[J].食品与发酵工业, 2023, 49(20):235-241.
CHEN H Z, SHI M M, GAO L L, et al.Screening and vinification characteristics of red grapevine variety in the Old Course of the Yellow River[J].Food and Fermentation Industries, 2023, 49(20):235-241.
[4] 王季姣, 王世伟, 潘越, 等.新疆天山北麓产区酿酒葡萄种质抗寒性鉴定及综合评价[J].果树学报, 2024, 41(10):1933-1946.
WANG J J, WANG S W, PAN Y, et al.Identification and comprehensive evaluation of cold resistance of wine grape germplasms in Northern Tianshan Region, Xinjiang[J].Journal of Fruit Science, 2024, 41(10):1933-1946.
[5] 闫银芳, 史进娴, 崔萍, 等.贺兰山东麓3个酿酒葡萄品种果实品质综合评价[J].中外葡萄与葡萄酒, 2024(5):1-13.
YAN Y F, SHI J X, CUI P, et al.Comprehensive evalution of fruit quality of three winegrape varieties in the eastern foot of Helan Mountains[J].Sino-Overseas Grapevine & Wine, 2024(5):1-13.
[6] 史红梅, 张正文, 王哲, 等.‘品丽珠’葡萄不同营养系酚类物质差异分析[J].园艺学报, 2020, 47(8):1541-1551.
SHI H M, ZHANG Z W, WANG Z, et al.Comparative analysis on phenolic compounds among different clones of Vitis vinifera‘cabernet franc’[J].Acta Horticulturae Sinica, 2020, 47(8):1541-1551.
[7] 陈黄曌, 赵雅丽, 彭雨晴, 等.黄河故道不同熟性红色酿酒葡萄优选[J].中国酿造, 2023, 42(10):156-161.
CHEN H Z, ZHAO Y L, PENG Y Q, et al.Selection of red wine grape with different maturities in the Old Course of the Yellow River[J].China Brewing, 2023, 42(10):156-161.
[8] 陈黄曌, 常永瑶, 赵佳慧, 等.刺葡萄酒用种质筛选及其发酵过程中活性物质变化研究[J].食品与发酵工业, 2024, 50(11):69-75.
CHEN H Z, CHANG Y Y, ZHAO J H, et al.Selection of Vitis davidii germplasm for spine wine and active substances changes during fermentation process[J].Food and Fermentation Industries, 2024, 50(11):69-75.
[9] SONG C Z, LIU M Y, MENG J F, et al.Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot[J].European Food Research and Technology, 2016, 242(4):609-623.
[10] S.JAAKSON R.Wine Science-Principles and Applications-Fifth Edition[M].San Diego:Elsevier, 2019.
[11] BOBEICA N, PONI S, HILBERT G, et al.Differential responses of sugar, organic acids and anthocyanins to source-sink modulation in Cabernet Sauvignon and Sangiovese grapevines[J].Frontiers in Plant Science, 2015, 6:382.
[12] 董冰冰, 田方, 刘静, 等.发酵型果酒降酸工艺及其对风味影响的研究进展[J].食品工业科技, 2023, 44(22):368-376.
DONG B B, TIAN F, LIU J, et al.Research advances on organic acid degradation process and its effects on flavor of fermented alcohol beverage[J].Science and Technology of Food Industry, 2023, 44(22):368-376.
[13] CHEN W K, HE F, WANG Y X, et al.Influences of berry size on fruit composition and wine quality of Vitis vinifera L.cv.‘cabernet sauvigno’ grapes[J].South African Journal of Enology & Viticulture, 2018, 39(1):67-76.
[14] 张念, 彭怡霖, 陈细羽, 等.不同成熟期琯溪蜜柚果实功能成分的差异分析[J].果树学报, 2022, 39(6):1042-1053.
ZHANG N, PENG Y L, CHEN X Y, et al.Analysis on the difference of founctional components of Guanxi pomelo fruits during maturity[J].Journal of Fruit Science, 2022, 39(6):1042-1053.
[15] 李勋兰, 魏召新, 彭芳芳, 等.35份果桑资源果实品质分析与综合评价[J].果树学报, 2022, 39(3):332-342.
LI X L, WEI Z X, PENG F F, et al.Fruit quality analysis and comprehensive evaluation of 35 mulberry accessions[J].Journal of Fruit Science, 2022, 39(3):332-342.
[16] LI Q L, TAN W, ZHAO L, et al.A comprehensive evaluation of 45 pomegranate (Punica granatum L.) cultivars based on principal component analysis and cluster analysis[J].International Journal of Fruit Science, 2023, 23(1):135-150.
[17] 李勋兰, 洪林, 杨蕾, 等.11个柑橘品种果实营养成分分析与品质综合评价[J].食品科学, 2020, 41(8):228-233.
LI X L, HONG L, YANG L, et al.Analysis of nutritional components and comprehensive quality evaluation of Citrus fruit from eleven varieties[J].Food Science, 2020, 41(8):228-233.
[18] 何艳丽, 秦红艳, 温锦丽, 等.35份软枣猕猴桃资源果实品质分析与综合评价[J].果树学报, 2023, 40(8):1523-1533.
HE Y L, QIN H Y, WEN J L, et al.Quality analysis and comprehensive evaluation of 35 Actinidia argute accessions[J].Journal of Fruit Science, 2023, 40(8):1523-1533.
[19] 李斌斌, 赵晓敏, 周鹤, 等.不同冷浸渍时间对干红葡萄酒酚类物质和色泽品质的影响[J].食品与发酵工业, 2019, 45(18):183-188;194.
LI B B, ZHAO X M, ZHOU H, et al.Effects of different cold maceration time on phenolic substances and color of dry red wine[J].Food and Fermentation Industries, 2019, 45(18):183-188;194.
[20] ZHAO S S, LI M M, SIMAL-GANDARA J, et al.Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level[J].Food Chemistry, 2022, 373:131577.
[21] ROUSSERIE P, LACAMPAGNE S, VANBRABANT S, et al.Influence of berry ripeness on seed tannins extraction in wine[J].Food Chemistry, 2020, 315:126307.
[22] ROUSSERIE P, RABOT A, GENY-DENIS L.From flavanols biosynthesis to wine tannins:What place for grape seeds?[J].Journal of Agricultural and Food Chemistry, 2019, 67(5):1325-1343.
[23] BOULET J C, ABI-HABIB E, CARRILLO S, et al.Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries[J].Food Chemistry, 2023, 406:135023.
[24] ZIETSMAN A J J, MOORE J P, FANGEL J U, et al.Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes[J].Journal of Agricultural and Food Chemistry, 2015, 63(10):2798-2810.
[25] KOYAMA K, GOTO-YAMAMOTO N, HASHIZUME K.Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)[J].Bioscience, Biotechnology, and Biochemistry, 2007, 71(4):958-965.
[26] 彭凯, 王玉玺, 王国霞, 等.缩合单宁的生物功能及其在动物生产中的应用[J].动物营养学报, 2020, 32(8):3451-3460.
PENG K, WANG Y X, WANG G X, et al.Biological function of condensed tannins and their application in animal production[J].Chinese Journal of Animal Nutrition, 2020, 32(8):3451-3460.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.