Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian

To determine appropriate harvest season for making high-quality wine,the grape of "Gui-pu No.1" grown in Fu’an,Fujian was studied in its brewing characteristics and nutritive properties.Results showed that the maximum total sugar content in grape observed on 10th-August and followed with slightly decreasing in 5 days after,which concomitant with the ratio of sugar to acid reaching the peak in 20.4 and maintained at 20.0.It suggests that the appropriate harvest season for brewing of "Gui-pu No.1" grape is in mid-August at Fu′an.Brewing with Saccharomyces cerevisiae JP2,the wine appeared particularly in colorful,aromatic and denseness.The content of total flavonoids,proanthocyanidins and resveratrol in wine were 2 362.5 mg·L-1,3 767.1 mg·L-1 and 4.8 mg·L-1,respectively.Thirteen different phenolic monomers were identified in wine made from "Gui-pu No.1".Comparing with a market wine,"Gui-pu No.1" wine was found richer in the content and component of phenolic monomers.Results indicated that "Gui-pu No.1" grape is a high-quality variety to brew a fine wine.