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WEI Wei, LI Wei-xin, HE Zhi-gang, LIN Xiao-zi, REN Xiang-yun. Vinification Characteristics of 'Gui-pu No.1 'Grape in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 265-268.
Citation:
WEI Wei, LI Wei-xin, HE Zhi-gang, LIN Xiao-zi, REN Xiang-yun. Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 265-268.
WEI Wei, LI Wei-xin, HE Zhi-gang, LIN Xiao-zi, REN Xiang-yun. Vinification Characteristics of 'Gui-pu No.1 'Grape in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 265-268.
Citation:
WEI Wei, LI Wei-xin, HE Zhi-gang, LIN Xiao-zi, REN Xiang-yun. Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 265-268.
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.