Comparison of Grape Wine Produced by First-crop NW196 Grape and by Second-crop NW196 Grape

Through crossbreed of V.quinquangularis Rehd.(as maternal grape) and European grape, a new grape species-NW196 grape was obtained. The physiochemical properties of First-crop NW196 grape and Second-crop NW196 grape were determined and then they were used to produce grape wine respectively. The results indicated that the surface sugar content, total sugar content, total acid content, and juicing rate of First-crop NW196 grape were 16.0 %, 131 g/L, 12.8 g/L and 65 % respectively; all the indexes of Second-crop NW196 grape were higher except juicing rate (lower). The brut wine produced by Second-crop NW196 grape had higher total sugar content, reducing sugar content, total acid content, and dry extracts content than the brut wine produced by First-crop NW196 grape. The brut wine produced by Second-crop NW196 grape was ruby red in color and semi-transparent with plump wine body and harmonious wine aroma and fruit aroma. The brut wine produced by First-crop NW196 grape had soft taste during sipping (sometimes with slight peel residual taste). However, The brut wine produced by Second-crop NW196 grape had no peel residual taste but slight acid taste during sipping, which proved its typicality and presented quality wild grape wine style.(Tran. by YUE Yang)