南方葡萄新品种酿酒试验研究

以新选育的6个南方葡萄新品种（编号）成熟浆果为材料,分析检测了果实性状和酿酒样品理化性,并进行酿造试验和鉴评。“V－32”采用干白葡萄酒生产工艺进行酿造试验,其他品种采用传统的红葡萄酒生产工艺进行酿造试验。结果表明：“南宝石”和“南珍珠”可溶性固形物和总酸含量相对较高,分别为：17.0%、12.74g/l和19.0%、10.3g/l;“V-64”出汁率最高,达73.3%;“V-63”总糖、还原糖和单宁含量相对较低。酿酒样品感观鉴评认为：“V-32”适宜酿造干白葡萄酒;“V-64”、“南宝石”和“南珍珠”适宜酿造甜型山葡萄酒,其中“南宝石”可以酿制上等干型山葡萄酒,品种推广潜力很大;“V-59”为优良鲜食品种;“V-63”不适宜酿造葡萄酒加工。

Study of brewing experiments on new grape varieties of South China

Fruit and vintage characters of mature berry of 6 new selected grape varieties (serial number) of South China were tested with evaluation for further brewing experiments. All varieties were tested with brewing technique of traditional red wine except that “V-32” was done with technique of dry white wine. The results showed that soluble solids and total acid content of Nanbaoshi and Nanzhenzhu were relatively high with 17.0%、12.74 g/L and 19.0%、10.3 g/L respectively. Juicing output of “V-64” was the highest of all, up to 73.3%, while total sugar, reductive sugar and tannic substance of “V-63” were relative low. Sense observation of vintage samples showed that“V-32”was suitable for dry white wine brewing, “V-64” and Nanbaoshi and Nanzhenzhu for sweet wild grape wine. And Nanbaoshi was of high commercial potential for suitable for fine dry wild grape wine brewing. “V-59” was good for fresh consume, and “V-63” was not ready for grape wine production.