2011•Liquor-making Science & TechnologyRequires access
Study on the Production Techniques of Grape Wine with Second-crop Kyoho Grape as Raw Materials & Analysis of the Quality of the Produced Wine
Wen Rende
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Abstract
The second-crop Kyoho grape was used as raw materials for wine-making experiments and pilot production test,the production techniques were studied,the quality of the produced grape wine was evaluated,and the flavoring compositions of the produced grape wine were analyzed by GC-MS.The results showed that the quality of second-crop Kyoho grape was excellent with its average total soluble solids above 18% and its acidity between 6-8g/L.The major flavoring compositions of the produced grape wine were n-pentanol,ethyl octanoate and ethyl acetate which presented floral and fruity aroma.The second-crop Kyoho grape had good wine-making properties