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Chinese Agricultural Science Bulletin

Abbreviation (ISO4): Chin Agric Sci Bull      Editor in chief: Yulong YIN

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Study of brewing experiments on new grape varieties of South China

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Online published: 2004-08-04

Abstract

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.

Cite this article

Peng Hongxiang,Zhu Jianhua,Huang Honghui,Lin Mingjuan,Huang Fengzhu . Study of brewing experiments on new grape varieties of South China[J]. Chinese Agricultural Science Bulletin, 2004 , 20(4) : 82 -82 . DOI: 10.11924/j.issn.1000-6850.040482

References

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[2] 梁剑.葡萄酒:回顾与展望.华夏酒报,2003年10月29日.
[3] 黄宏慧、覃民杨、彭宏祥等到.V-64葡萄品种酿造试验初报.中外葡萄与葡萄酒,2003(1):43~44.
[4] 卢塔山、彭宏祥、张瑛等.野生毛葡萄远缘杂交后代离体培养研究.亚热带植物科学,2003,32(2):47~49.
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