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以筛选的毛葡萄新品系G203为材料,与赤霞珠葡萄对照,研究其果实品质和酿造特性,并分析了第二茬果和所酿葡萄酒的香气成分。结果表明,G203冬季果实品质优良,可溶性固形物可达18%以上,酸度6~8 g/L,果实中总酚、花青素含量较高,分别为2930 mg/L和4996 mg/kg。GC-MS分析表明,G203第二茬浆果中含有31种挥发性组分,以其酿造的葡萄酒中有29种,两者共有的挥发性组分8种,葡萄酒中挥发性组分含量是浆果中3倍以上,以酯类组分为主。
The new grape line G203 was used as material to compare with the Cabernet Sauvignon grape, the fruit quality and brewing characteristics were analyzed, and the aroma components of the second stubble fruit and the brewed wine were analyzed. The results showed that the fruit quality of G203 in winter was good, soluble solid content up to 18%, acidity from 6 to 8 g / L, total phenols and anthocyanin content in fruit were 2930 mg / L and 4996 mg / kg, respectively. GC-MS analysis showed that the second crop of G203 contained 31 kinds of volatile components, of which 29 kinds of wines were brewed. The total volatile components of the two varieties were 8 kinds. The content of volatile components in the wines was berry More than 3 times to ester components.