Research on the vinification characteristics of Vitis amurensis Rupr and its interspecific hybrid

【Objective】The study was to analyze the vinification characteristics of V.amurensis Rupr and its interspecific hybrid.【Method】Maturation controlling and the structure of fruit cluster that has reached physiological maturity were studied.The frost and freezing effects on the content of reducing sugar and total acid and manifestation of fruit cluster were determined among 3 V.amurensis Rupr cultivars and 1hybrid of Liuhe area.The cultivars were respectively Shuanghong,Shuangyou,Zuoshanyi and Gongniang1.【Result】The content of reducing sugar was low,while total acid content was high in four tested cultivars at the stage of physiological maturity.The reducing sugar content values were 151.0,136.8,129.0 and 184.5 g/L respectively in Shuanghong,Shuangyou,Zuoshanyi and Gongniang1,and the total acid content values being 20.9,18.6,25.0 and 17.6 g/L respectively.During the physiological maturity,the contents of fruit stalks,pericarp and seed of fruit cluster were much larger than those of general brewing cultivars except fruit stalks content(35.5 g/kg) in Gongniang1.The content of reducing sugar and total acid all showed an increasing tendency under the conditions of frost and freezing.【Conclusion】At berry physiological maturity period,the content of sugar in Gongniang1 can meet the requirements for brewing high quality wine while Shuanghong and Shuangyou also can meet the requirements by the methods of frost and freezing.Gongniang1 can not be used as brewing raw material for ice grape wine.