【摘要】 "野王20号"(Vitis vinifera,V.amurensis)是新培育的抗寒酿酒葡萄品种,以该品种小批量酿造的葡萄酒为试材,采用测定理化指标和感官评定的方法,初步评价了葡萄酒的品质,并与其它品种葡萄酒进行对比。结果表明:从葡萄酒的酒精度(13.99%)、可溶性糖(7.11°Brix)和还原糖含量(3.19g/L)方面分析,该品种适合酿造干红葡萄酒;酒中总酚含量(1 127.96mg/L)丰富,尤其是花色苷含量(109.28mg/L)明显高于对比酒样;但酒中总酸含量偏高(10.67g/L),主要是酒石酸(4.54g/L)和苹果酸(1.04g/L)含量较高;在感官品质方面,其外观表现较为突出,但在香气、酸味、平衡性和酒体上表现不理想。综上,该品种酿酒工艺首先应在降酸、外加单宁和改善香气方面进行研究和改进,从而提升葡萄酒的整体品质。"野王20号"可作为我国寒冷地区的优势酿酒葡萄品种进行推广。更多还原

【Abstract】 ‘Yewang-20’(Vitis vinifera,V.amurensis)is a new wine grape cultivar with cold resistance.In this study,the quality of its wine with small-amount winemaking was evaluated preliminarily with determination of chemical indexes and sensory evaluation,which was also compared with wines made from other grape cultivars.The results showed that the content of alcohol(13.99%),soluble solid(7.11°Brix)and reducing sugar(3.19g/L)in its wine showed‘Yewang-20’was appropriate for brewing dry red wine.And the total phenolic content(1 127.96 mg/L)of its wine was rich,especially,the anthocyanin content(109.28mg/L)was significantly higher than that of other wines.However,the total acid content(10.67g/L)of its wine was high,which attributed the more contents of tartaric acid(4.54g/L)and malic acid(1.04g/L)from its composition of organic acids.In the respect of sensory quality,the appearance of its wine was prominent,but the aroma,sour,balance,body of its wine performed poorly.The results above indicated,in order to improve the integral quality,the vinification of‘Yewang-20’should be first studied in the following aspects:reducing acidity,increasing tannin and improving aroma.In future,‘Yewang-20’could be promoted as an advantageous wine grape cultivar in the cold regions of China.更多还原