Studies on vine and wine quality in Weibei highland
3 vineyards with different altitudes in Yao County of Shaanxi Province were chosen to study ingredients of the Cabernet Sauvignon and to evaluate the sensory qualities of wine. The results showed that the sugar content of grapes in test site B was the highest, in test site A the lowest. From test site C to A the acid content increased, the sugar acid ratio decreased. The tannins content of grapes in test site B was the highest and in test site C the lowest. There was no difference in alcohol fermentation progress between different test sites. The change tendency of wine alcohol, total acid and tannins content was consistent with grape quality in different test sites. Based on chemical analysis and sensory identification, the grape and wine quality of hillside vineyard was apparently better than that of flat vineyard, lower altitude on hillside was beneficial to the grape and wine quality.
国家科技期刊平台
NSTL
万方数据
维普
