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

Turn off MathJax

Article Contents

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

Citation:

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

Citation:

PDF( 709 KB)

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: 2024-07-28

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

FullText(HTML)

References(30)

References

[1]	吴莹. 中国野生毛葡萄和葡萄酒抗氧化能力的研究[D]. 杨凌: 西北农林科技大学, 2010. WU Y. Study on antioxidant activity of wild Vitis quinquangularis grape and wine in China[D]. Yangling: Northwest A & F University, 2010. (in Chinese)
[2]	蒋家稳. 紫秋葡萄特征特性及栽培技术要点[J]. 乡村科技, 2019, 10(19): 85-86. JIANG J W. Characteristics and cultivation techniques of Ziqiu grape[J]. Rural Science and Technology, 2019, 10(19): 85-86.(in Chinese)
[3]	周静, 康佳青, 许业帆, 等. 不同浓度生长调节剂组合对“夏黑” 葡萄果品的影响 [J]. 上海农业科技, 2020, (5):88−89. ZHOU J, KANG J Q, XU Y F, et al. Effects of different concentrations of growth regulators on “Xiahei” grape fruit [J]. Shanghai Agricultural Science and Technology, 2020(5): 88−89. (in Chinese)
[4]	王染霖, 李树德, 李岁平. 叶面喷肥对赤霞珠葡萄酒香气物质的影响 [J]. 新疆农业科技, 2022, (5):26−29. doi: 10.3969/j.issn.1007-3574.2022.05.009 WANG R L, LI S D, LI S P. Effect of foliar spraying fertilizer on aroma components of Cabernet Sauvignon wine [J]. Xinjiang Agricultural Science and Technology, 2022(5): 26−29. (in Chinese) doi: 10.3969/j.issn.1007-3574.2022.05.009
[5]	张永涛, 张涛, 田多成, 等. 植物调节剂对红地球葡萄品质影响及露地丰产栽培技术 [J]. 甘肃科技纵横, 2022, 51(8):26−29. doi: 10.3969/j.issn.1672-6375.2022.08.006 ZHANG Y T, ZHANG T, TIAN D C, et al. Effects of plant regulators on the quality of red globe grape and high-yield cultivation techniques in open field [J]. Scientific & Technical Information of Gansu, 2022, 51(8): 26−29. (in Chinese) doi: 10.3969/j.issn.1672-6375.2022.08.006
[6]	刘旭, 陈敏, 武轩, 等. “赤霞珠” 葡萄转色后不同成熟度指标的变化 [J]. 食品科学, 2016, 37(22):230−236. doi: 10.7506/spkx1002-6630-201622035 LIU X, CHEN M, WU X, et al. Changes in different maturity indices of cabernet sauvignon(Vitis vinifera L. ) grape after veraison [J]. Food Science, 2016, 37(22): 230−236. (in Chinese) doi: 10.7506/spkx1002-6630-201622035
[7]	李华, 王华, 袁春龙, 等. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007.
[8]	刘怡萱, 袁春龙, 常远, 等. 新疆吐鲁番产区‘美乐’葡萄成熟度指标体系研究 [J]. 西北农业学报, 2020, 29(10):1566−1575. LIU Y X, YUAN C L, CHANG Y, et al. Maturity index system of ‘merlot’ grape in Turpan region of Xinjiang [J]. Acta Agriculturae Boreali-occidentalis Sinica, 2020, 29(10): 1566−1575. (in Chinese)
[9]	宋于洋, 王炳举, 塔依尔. 石河子地区酿酒葡萄成熟度与葡萄酒质量的研究 [J]. 西北农业学报, 2006, 15(3):153−156. doi: 10.3969/j.issn.1004-1389.2006.03.037 SONG Y Y, WANG B J, TAYIR. Studies on winegrape maturity and wine quality in Shihezi zones [J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2006, 15(3): 153−156. (in Chinese) doi: 10.3969/j.issn.1004-1389.2006.03.037
[10]	王晓飞, 吴晓玉, 孔令保. 葡萄酒酿造及葡萄酒酵母菌种的改良 [J]. 食品工业科技, 2010, 31(11):420−423. WANG X F, WU X Y, KONG L B. Wine brewing and the improvement of wine yeast species [J]. Science and Technology of Food Industry, 2010, 31(11): 420−423. (in Chinese)
[11]	李金鹏. 宁夏贺兰山东麓酿酒酵母的分离鉴定与发酵特性研究[D]. 银川: 宁夏大学, 2017. LI J P. Isolation and identification of Saccharomyces cerevisiae form east foot of Helanshan moutains of Ningxia and fermentation characteristics[D]. Yinchuan: Ningxia University, 2017. (in Chinese)
[12]	闫兴敏, 姜娇, 高辉, 等. 优良本土酿酒酵母的酿酒特性及产香能力初析 [J]. 食品与发酵工业, 2022, 48(4):62−68. YAN X M, JIANG J, GAO H, et al. Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds [J]. Food and Fermentation Industries, 2022, 48(4): 62−68. (in Chinese)
[13]	李春阳, 许时婴, 王璋. 低浓度香草醛-盐酸法测定葡萄籽、梗中原花青素含量的研究 [J]. 食品工业科技, 2004, 25(6):128−130. doi: 10.3969/j.issn.1002-0306.2004.06.046 LI C Y, XU S Y, WANG Z. Study on determination of proanthocyanidins in grape seeds and stems by low concentration vanillin-hydrochloric acid method [J]. Science and Technology of Food Industry, 2004, 25(6): 128−130. (in Chinese) doi: 10.3969/j.issn.1002-0306.2004.06.046
[14]	霍琳琳, 苏平, 吕英华. 分光光度法测定桑葚总花色苷含量的研究 [J]. 酿酒, 2005, 32(4):88−89. doi: 10.3969/j.issn.1002-8110.2005.04.042 HUO L L, SU P, LV Y H. Measurement of total anthocyanins in mulberry by UV-visible spectroscopy [J]. Liquor-making, 2005, 32(4): 88−89. (in Chinese) doi: 10.3969/j.issn.1002-8110.2005.04.042
[15]	乔玲玲, 马雪蕾, 张昂, 等. 不同因素对赤霞珠果实理化性质及果皮花色苷含量的影响[J]. 西北农林科技大学学报(自然科学版), 2016, 44(2): 129-136. QIAO L L, MA X L, ZHANG A, et al. Effects of different factors on physicochemical properties and the content of anthocyanin in the skin of Cabernet Sauvignon[J]. Journal of Northwest A&F University (Natural Science Edition). 2016, 44(2): 129-136. (in Chinese)
[16]	袁晓春, 李辅碧. Folin-Ciocalteu法测定昭通葡萄及其葡萄酒总酚含量 [J]. 安徽农业科学, 2014, 42(33):11859−11860,11862. YUAN X C, LI F B. Measure of total polyphenols content in Zhaotong grape and grape wine by folin-ciocalteu method [J]. Journal of Anhui Agricultural Sciences, 2014, 42(33): 11859−11860,11862. (in Chinese)
[17]	许钢. 苦荞麦黄酮提取最佳条件及抗氧化研究 [J]. 中国食品学报, 2008, 8(3):78−83. XU G. Studies on the extracting and antioxidant activities of flavonoids in buckwheat [J]. Journal of Chinese Institute of Food Science and Technology, 2008, 8(3): 78−83. (in Chinese)
[18]	DU J, HAN F, YU P B, et al. Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities [J]. Journal of the Institute of Brewing, 2016, 122(4): 763−771. doi: 10.1002/jib.384
[19]	海金萍, 刘钰娜, 邱松山. 三华李果酒发酵工艺的优化及香气成分分析 [J]. 食品科学, 2016, 37(23):222−229. HAI J P, LIU Y N, QIU S S. Optimization of fermentation process of ‘Sanhua’ plum wine and analysis of its aroma components [J]. Food Science, 2016, 37(23): 222−229. (in Chinese)
[20]	何志刚, 林晓姿, 李维新. 枇杷果酒的酵母菌株筛选及工艺优化 [J]. 食品与发酵工业, 2004, 30(2):23−26. HE Z G, LIN X Z, LI W X. Screening of yeast strains and optimization of technology for loquat wine [J]. Food and Fermentation Industries, 2004, 30(2): 23−26. (in Chinese)
[21]	李维新, 魏巍, 何志刚, 等. 酿酒酵母JP2发酵枇杷汁的有机酸代谢及其产香特征分析 [J]. 中国食品学报, 2016, 16(2):251−257. LI W X, WEI W, HE Z G, et al. Analysis of organic acids metabolism and fragrant characteristic for fermentated loquat juice using Saccharomyces cerevisiae JP2 [J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(2): 251−257. (in Chinese)
[22]	鲍瑞峰, 秦丹, 唐明, 等. 刺葡萄酒香气成分的研究 [J]. 酿酒科技, 2010, (2):53−56. BAO R F, QIN D, TANG M, et al. Study on the flavoring compositions of V. didii. Foex fruit wine [J]. Liquor-Making Science & Technology, 2010(2): 53−56. (in Chinese)
[23]	温源, 温娅丽, 许尔文, 等. 不同颜色果袋对红地球葡萄果实品质的影响 [J]. 落叶果树, 2014, 46(4):8−10. WEN Y, WEN Y L, XU E W, et al. Effects of different color fruit bags on fruit quality of red globe grape [J]. Deciduous Fruits, 2014, 46(4): 8−10. (in Chinese)
[24]	SANDLER H A, BROCK P E II, VANDEN HEUVEL J E. Effects of three reflective mulches on yield and fruit composition of coastal new England winegrapes [J]. American Journal of Enology and Viticulture, 2009, 60(3): 332−338. doi: 10.5344/ajev.2009.60.3.332
[25]	韩富亮, 李杨, 李记明, 等. 红葡萄酒花色苷结构和颜色的关系研究进展 [J]. 食品与生物技术学报, 2011, 30(3):328−336. HAN F L, LI Y, LI J M, et al. Relation between anthocyanin structures and color in red wine: A review [J]. Journal of Food Science and Biotechnology, 2011, 30(3): 328−336. (in Chinese)
[26]	BOIVIN D, BLANCHETTE M, BARRETTE S, et al. Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFkappaB by edible berry juice [J]. Anticancer Research, 2007, 27(2): 937−948.
[27]	MCGHIE T K, WALTON M C. The bioavailability and absorption of anthocyanins: Towards a better understanding [J]. Molecular Nutrition & Food Research, 2007, 51(6): 702−713.
[28]	王舒伟, 乔丹, 徐通通, 等. 葡萄成熟度对‘赤霞珠’葡萄酒酚类物质及抗氧化能力的影响 [J]. 食品与发酵工业, 2022, 48(12):202−209. WANG S W, QIAO D, XU T T, et al. Effect of grape maturity on phenolic and antioxidant activity of Cabernet Sauvignon wines [J]. Food and Fermentation Industries, 2022, 48(12): 202−209. (in Chinese)
[29]	任红, 郑少杰, 张小利, 等. 基于不同抗氧化机制的黄酮类化合物构效关系研究进展 [J]. 食品工业科技, 2016, 37(2):384−388. REN H, ZHENG S J, ZHANG X L, et al. Research progress on the structure-activity relationship of flavonoid compounds based on different antioxidant mechanism [J]. Science and Technology of Food Industry, 2016, 37(2): 384−388. (in Chinese)
[30]	周群浩. 红葡萄酒酿造工艺研究 [J]. 中国食品, 2022, (18):83−85. ZHOU Q H. Red wine brewing process Studies [J]. China Food, 2022(18): 83−85. (in Chinese)