Macrowine 2021
IVES 9 IVES Conference Series 9 The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Abstract

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here,two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX. Moreover, D254 resulted in higher total volatile compounds than the other yeasts except GRE. For Beimei, D254 had no different influences to wine quality from the other yeasts. After tasting, the Beihong and beimei wines by D254 were evaluated best. Therefore, D254 is a suitable yeast for making Beihong and Beimei dry wines. Beihong and Beimei berries usually ripe in September 20 th in Beijing. We investigated the effect of different harvest times (September 20 th, 28 th, October 4 th, 11 th, 18 th) on wine quality of Beihong and Beimei. The ranges of soluble solid content in berries of Beihong and Beimei were about 25%-27% and 24%-26% respectively. From September 20th, total anthocyanin and resveratrol contents gradually increase until October 11, then slightly decreased to October 18. During the harvest time, these compounds content in Beihong than in Beimei, however, these two wines had no difference in malic acid or tartaric acid content. Among different harvest time, these both wines kept relative stable malic acid and tartaric acid. After tasting, the evaluation to Beihong and Beimei dry wines from berries in September 28, October 4 th and 11 th was better. Therefore, these three harvest times should be satisfy making Beihong and Beimei dry wine in Beijing, October 11 should be the best harvest time.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Lijun Wang*, Demei Li, Wei Duan, Yangfu Kuang

*Chinese Academy of Sciences

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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