Abstract:

The purpose is to investigate the grape fruit quality, the content of grape strain confounding, and the species degradation of ‘Cabernet Sauvignon’(Vitis vinifera L.) under different cultivating models and planting districts, so as to screen suitable production areas for fine ‘Cabernet Sauvignon’ strains, as well as ensure the grape quality of wine production in Yantai. The experiment was conducted in 2017 in five major Yantai wine making chateaus of Penglai: Guobin, Annuo, Changcheng, Longhu, and Ahaiwei. The fruit quality characteristics of ‘Cabernet Sauvignon’ including soluble solids (SS), titratable acid, berry weight, fruit hardness, total polyphenols (TP), anthocyanins (A), tannins (T), and organic acids (OA) were investigated, to analyze the fruit quality change under various cultivating conditions. Simultaneously, combined assessment of ‘Cabernet Sauvignon’ grape quality index was conducted in different chateaus. The results showed that: (1) the content of soluble solids (SS) in different chateaus was 18-22°Brix, and that in Guobin and Longhu were higher than that in other chateaus; however, the SS in Annuo chateau was the lowest, this might be correlated with the fruit maturity; (2) titratable acid (TA) content was 0.5%-1.25%, and among these chateaus, Annuo, Changcheng Ahaiwei had significantly higher TA content than Guobin and Longhu; moreover, the TA content in Guobin chateau was lower than that in other chateaus abnormally; meanwhile, Ahaiwei had the highest TA content; as for organic acid content, the TA content in Changcheng was 12.11 g/L, which was the highest; however, the TA content in Guobin chateau was the lowest, only 5.98 g/L, and was significantly lower than that in other chateaus; the MA content in Longhu chateau (1.61 g/L) was the highest, significantly higher than that of Guobin (0.95 g/L); CA content in Changcheng chateau was the highest (2.10 g/L), and that in Longhu chateau (1.35 g/L) was the lowest; these three organic acids had the similar change trend as the titratable acid content; taken together, titratable acid and organic acid in Guobin chateau were remarkably lower than those in other chateaus, and this might negatively affect the grape wine production; (3) the berry weight and fruit hardness in Annuo, Changcheng were significantly higher than those in Guobin and Longhu; (4) the total anthocyanin content in Changcheng and Annuo were reactively high, reaching 1957.89 and 1845.89 μg/g, respectively, and both of them were significantly higher than that in Longhu chateau; (5) the total polyphenols content in Guobin and Ahaiwei were significantly higher than that in other three chateaus; while, that in Longhu was the lowest; (6) the tannin content in Annuo and Changcheng were the highest, but there was no significant difference among the five chateaus. Overall, different chateaus have their unique prominent characteristics respectively, but Annuo and Changcheng might be more suitable for the high quality wine making, considering anthocyanins, tannins, and total polyphenols, especially the titratable and organic acid content.

Key words: ‘Cabernet Sauvignon’, Fruit Quality Index, Anthocyanin, Total Polyphenols, Organic Acids