Quality Improvement and brewing optimization for Wine Made from Ziqiu Wild Grapes

LIN Mei; SU Hao; LI Weixin; ZHANG Yi; REN Xiangyun; ZHENG Chunfeng; JU Yanlun; ZHANG Huining

doi:10.19303/j.issn.1008-0384.2024.07.012

Volume 39 Issue 7

Jul. 2024

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Article Navigation > Fujian Journal of Agricultural Sciences > 2024 > 39(7): 848-856

LIN M, SU H, LI W X, et al. Quality Improvement and brewing optimization for Wine Made from Ziqiu Wild Grapes [J]. Fujian Journal of Agricultural Sciences，2024，39（7）：848−856 doi: 10.19303/j.issn.1008-0384.2024.07.012

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LIN M, SU H, LI W X, et al. Quality Improvement and brewing optimization for Wine Made from Ziqiu Wild Grapes [J]. Fujian Journal of Agricultural Sciences，2024，39（7）：848−856 doi: 10.19303/j.issn.1008-0384.2024.07.012

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Quality Improvement and brewing optimization for Wine Made from Ziqiu Wild Grapes

doi: 10.19303/j.issn.1008-0384.2024.07.012

LIN Mei^{1, 2
,},
SU Hao²,
LI Weixin^{2
,
,},
ZHANG Yi¹,
REN Xiangyun²,
ZHENG Chunfeng³,
JU Yanlun⁴,
ZHANG Huining⁵

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Fujian Chunqiu Agriculture and Forestry Technology Co., Ltd., Quanzhou, Fujian　362508, China
4.
College of Enology, Northwest Agricultural and Forest University, Yangling, Shaanxi　712100, China
5.
Fujian Lanjiadu Winery Co., Ltd., Sanming, Fujian　353000, China

Received Date: 2023-10-16
Accepted Date: 2024-07-01
Rev Recd Date: 2024-04-08

Available Online: 2024-08-15

Publish Date: 2024-07-01

Abstract

Abstract

Objective Improvement on quality of wine made from Ziqiu wild grapes southern grapes was explored through vine fertilization and vinification optimization. Method Ziqiu wild grape vines were foliar-sprayed with GS-1 solutions in various concentrations 3 times after the grape color began to change. Application concentration was selected to maximize the contents of proanthocyanidins, free anthocyanins, total phenolics, and total flavonoids in the grapes. Contents of total acid and sugar in the grapes were monitored regularly and ratio of sugar to acid (ripeness coefficient) calculated to determine the time for harvesting and processing. Sensory evaluation and physiochemical parameters on the wine were used to optimize the inoculum species and amount, temperature, and time of the fermentation process in a single factor test followed by an orthogonal experiment. Result (1) Late September, when grape maturity coefficient, M, reached over 21, was the time for harvesting and starting fermentation. (2) By spraying 300x dilution of GS-1 on the vines, the harvested grapes produced significantly increased amount of key nutrients in the wine. For instance, total sugar, proanthocyanidins, free anthocyanins, total phenolics, and total flavonoids rose 3.74%, 26.99%, 35.41%, 13.91%, and 24.12%, respectively, over control. (3) The optimized fermentation applied JP2 Saccharomyces cerevisiae as the inoculum at 1% to culture at 24 ℃ for 10 d. Conclusion The Ziqiu wild grapes grown on the vines sprayed with GS-1 and picked at the time closely scrutinized by the fruit maturity coefficient produced a wine made by the optimized process with significantly improved nutritional and sensory quality.
- Ziqiu wild grape,
- nutritional quality,
- maturity,
- harvest period,
- process optimization

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References(30)

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