In this study,the wine grapes balanced nutrient fertilizer(BNF)was designed according to the wine grape nutritional requirements in different growth stages,and objected to reduce fertilizer application rate of wine gr...In this study,the wine grapes balanced nutrient fertilizer(BNF)was designed according to the wine grape nutritional requirements in different growth stages,and objected to reduce fertilizer application rate of wine grape cultivation,improve fertilizer utilization rate,achieve stable yield and improve the quality of wine grapes.The experiment was carried out at the Great Wall Sanggan Winery,and the Aristocratic Winery.The experiment was designed with two treatments:Namely BNF treatment,and the traditional fertilization(CK).We investigated the effects of BNF on the quality of wine grapes by examining the plant traits of wine grapes in different experimental areas during the growing season,the fruit traits at maturity,and determined the contents of VC,organic acids,amino acids,flavonoids,soluble total sugars,soluble solids,tannins,total phenols and catechins.The results show that:①The application of grape BNF greatly reduced the application amount of nitrogen,phosphorus and potassium,while the vine had no fertilizer deficiency phenomenon;②It increased the single fruit weight,the ear weight and yield to varying degrees,and the yield increase range was between 12% and 41%;③The wine grapes with BNF had the following characteristics:tight infructescence,even color,small fruit less,no fruit dropped,strong fruit colloid feeling,better aroma and taste;④It greatly improved the quality of wine grapes,and increased the content of soluble solids,soluble total sugar,organic acids,VC,total phenols,flavonoids,amino acids and tannins in fruits;⑤It greatly increased the total catechin content of"Riesling"and"Syrah",and had no significant effects on the catechin content of"Merlot"and"Cabernet Sauvignon".In summary,the application of grape BNF has certain practical significance for guiding the production of local wine grapes,ensuring the yield while improving the quality,increasing the income and reducing the environmental pollution caused by excessive fertilization.展开更多
To understand the anthocyanin characteristics of wine grape varieties,the anthocyanin composition and content of 31 wine grape varieties were analyzed to explore the use of anthocyanins as chemical fingerprints to dis...To understand the anthocyanin characteristics of wine grape varieties,the anthocyanin composition and content of 31 wine grape varieties were analyzed to explore the use of anthocyanins as chemical fingerprints to distinguish varieties.Results showed that a total of 21 anthocyanins were detected in the skins,including cyanidin,delphinidin,petunidin,peonidin and malvidin 3-monoglucosides(or 3,5-diglucosides)along with the corresponding acetyl and p-coumaroyl derivatives.The highest and lowest total amount of anthocyanins were detected in‘Ruby Cabernet’and‘Muscat Rouge’,respectively.In the 21 Vitis vinifera grapes,there were 3~11 monoglucoside anthocyanins detected,however,there were 4 to 9 monoglucoside anthocyanins and 1~7 diglucoside anthocyanins detected in the 10 other species of grapes.Except for‘Zhesexiang’‘Seibel Noir’,‘44-6-7-1’and‘Beibinghong’,the contents of diglucoside anthocyanins in the other six varieties accounted for more than 52%of the total anthocyanins.Except for‘Zhesexiang’,‘Muscat Rouge’and‘Beibinghong’,the content of methylated anthocyanins accounted for more than 75%of total anthocyanins.There were significant differences in the anthocyanin types and contents in the skins among V.vinifera and other grapes.The results of the principal component analysis and the cluster classification of 31 grape varieties(lines)were nearly consistent,which suggested that anthocyanins can be used as chemical fingerprints to distinguish wine grape varieties.展开更多
Rainy years especially in the ripening period end up weakening grape quality, thus making it unsatisfactory for winemaking. The possibility of using wine grape varieties in the preparation of juices presents an altern...Rainy years especially in the ripening period end up weakening grape quality, thus making it unsatisfactory for winemaking. The possibility of using wine grape varieties in the preparation of juices presents an alternative to the grapes that do not reach ideal harvest for winemaking. Assuming that the preparation of juice from wine grapes can be an alternative to these grapes which in harvests are considered poor for winemaking and can be harvested in advance, thus preventing losses from late cycle disease and excessive spending on phytosanitary treatments, the present study aimed to evaluate the juices made from “Cabernet Sauvignon”，“Merlot” and “Chardonnay” grapes harvested at different points of maturation, and subsequently compare with current legislation. Physicochemical analysis of titratable acidity (TA), soluble solids (SS), relative density, total sugar, alcohol, volatile acidity and SS/TA ratio was carried out on the juices produced at three sampling points (15, 17 and 19 °Brix). The results showed variability between treatment factors (cultivars and points of maturation). Analyses of titratable acidity, soluble solids, SS/TA ratio, relative density, total sugars and volatile acidity showed significance for the interaction between the tested treatment factors. For the variable alcohol, there was no significance for the effect of variety, maturation stage or the interaction between the factors of treatment. It was concluded that Cabernet Sauvignon juice met the parameters set by law at 17 °Brix, while Chardonnay and Merlot juices showed consistent results only at harvest point 19 °Brix.展开更多
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technologica...In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.展开更多
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine fr...The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.展开更多
[Objectives]To investigate the acute toxicity and hepatoprotective effect of Jinchuan formula plum wine extract on mice,determine its safety range,and evaluate its hepatoprotective effect.[Methods]The median lethal do...[Objectives]To investigate the acute toxicity and hepatoprotective effect of Jinchuan formula plum wine extract on mice,determine its safety range,and evaluate its hepatoprotective effect.[Methods]The median lethal dose(LD_(50))was determined by acute toxicity test with the toxic reaction and mortality of mice as indexes.Sixty Kunming mice were randomly divided into 6 groups:normal control group,model group(ConA-induced liver injury model),Jinchuan formula plum wine high,medium and low dose groups(1.0,0.5,0.25 g/kg)and silybin group(0.1 g/kg).The levels of ALT,AST,LDH in serum and TG,VLDL in liver were measured.After HE staining,the pathological changes of liver tissue in mice were observed,and the liver protective effect of Jinchuan formula plum wine extract was analyzed and evaluated.[Results]LD_(50)was 11.18 g/kg,and the 95%confidence limit of LD_(50)was 10.31-12.05 g/kg.The high-dose group of Jinchuan formula plum wine extract could significantly reduce the serum ALT and AST activities of ConA-induced liver injury mice(P<0.05).[Conclusions]Jinchuan formula plum wine extract is relatively safe,and also has a protective effect on liver injury.展开更多
The eastern foothills of Helan Mountain are a production area of high-quality wine grapes,but the low content of water-soluble calcium in the alkaline soil in this area has become an important limiting factor for the ...The eastern foothills of Helan Mountain are a production area of high-quality wine grapes,but the low content of water-soluble calcium in the alkaline soil in this area has become an important limiting factor for the production of high-end wines.In this study,7-year-old Cabernet Sauvignon grapes grown at Lilan Winery,which is located at the eastern foot of Helan Mountain in Ningxia,China,were used to examine the effect of exogenous calcium supplementation on fruit growth and berry quality.Calcium sugar alcohol was applied as a foliar spray at 1.2 L/hm^(2)(T1),2.4 L/hm^(2)(T2),3.6 L/hm^(2)(T3),4.8 L/hm^(2)(T4),and 6.0 L/hm^(2)(T5)concentrations at the fruit expansion stage,the early stage of grape veraison,the middle stage of grape veraison,and the later stage of grape veraison.Water control was used for comparison.The results showed that foliar calcium supplementation can significantly enhance the photosynthetic characteristics of wine grape leaves,increase the chlorophyll content of leaves,and improve the quality of grape berries.Under the T3(3.6 L/hm^(2))concentration of exogenous calcium,the transverse diameter,the longitudinal diameter,and fruit shape index of grapes were the highest,which were increased by 1.71%,5.33%,and 3.92%compared to the control,respectively.The application of high calcium concentrations(T4 and T5)inhibited the physiological development of grapes.The spike length,hundred-grain weight,yield of wine grapes,sugar-acid ratio,tannin,and total phenols were the highest in the T2(2.4 L/hm^(2))treatment.The results of principal component analysis based on multiple indicators showed that foliar application of 2.4-3.6 L/hm^(2)chelated sugar alcohol calcium on the leaf surfaces of grape leaves was the most suitable for improving the physiological characteristics and berry quality of wine grapes.展开更多
Cabernet Sauvignon grapes in the wine-producing area of Helan Mountain,East Ningxia,China,were the research object in this study.The dissection of the roots and branching stems method was used to explore the dynamic c...Cabernet Sauvignon grapes in the wine-producing area of Helan Mountain,East Ningxia,China,were the research object in this study.The dissection of the roots and branching stems method was used to explore the dynamic changes in the nitrogen,phosphorus,and potassium nutrient requirements of wine grapes over a number of growth stages.The results showed that over the whole growth period,the nitrogen content of the roots was the highest during the leaf-expansion stage and lowest during the turning-color stage,and that the nitrogen content of the leaves and fruit showed a downward trend as growth progressed.The nitrogen content of the secondary branches was the lowest during the fruit expansion stage and the highest during the leaf-expansion stage;and the phosphorus content of the roots was the highest during the leaf-expansion stage and lowest during the fruit expansion stage.The phosphorus content of the trunk and primary branches showed a trend of“rising-falling-rising”.The phosphorus content of the leaves and secondary branches was the lowest during the turning-color stage,whereas the phosphorus content of the fruit was at its highest during this stage.The potassium contents of the secondary branches and fruit showed a downward trend,but the potassium content of the leaves was highest during the fruit expansion stage and lowest in the nutrient return stage.Over the whole growth period,the accumulation of nitrogen,phosphorus,and potassium in wine grapes was 129.92 kg/hm2,41.51 kg/hm2,and 189.47 kg/hm2,respectively,the total requirements for N,P2O5,and K2O were 262.38 kg/hm2,288.15 kg/hm2,and 569.04 kg/hm2,respectively,and the reasonable nutrient requirement ratio was 1.00:1.10:2.17.展开更多
The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to anal...The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to analyze the amino acids profiles of grape berries and wines.The basal leaves were removed at three time points(40,56 and 72 days after flowering,named LR40,LR56 and LR72,respectively)at two severity levels(one at which the first,third,and fifth basal leaves of each shoot were removed(50%level);and another at which the first six basal leaves were removed(100%level)).The results showed that leaf removal had little impact on total soluble solids(°Brix),titratable acidity,pH or berry weight.The LR72-50%treated grapes had higher berry weight,titratable acidity and°Brix than those of the other treatments.The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50%treated grapes(2 952.58 and 2 764.36 mg L^-1,respectively);the lowest were detected in LR72-100%treated grapes(2 172.82 and 2 038.71 mg L^-1,respectively).LR72-50%treatment significantly promoted the synthesis of aspartic acid,serine,arginine,alanine,aminobutyric acid and proline at both severity levels for grapes,the concentrations of all of these amino acids were increased relative to the control concentrations.The LR72-50%,LR40-100%and LR72-100%treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids,such as arginine,alanine and serine,than did the control wines.Of all the amino acids studied,glycine,tyrosine,cysteine,methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines.The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.展开更多
Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin p...Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V.davidii and V.vinifera grapes.Among spine wines,‘Junzi#2’wine had the highest total phenolic and total anthocyanin,‘Xiangzhenzhu’wine had the highest total flavonoids,and‘Junzi#1’wine had the highest total tannin.The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside.The total individual anthocyanin contents in spine wines,except‘Gaoshan#5’,‘Junzi#5055’,‘Junzi#5061’,and‘Junzi#5044’,were signifi cantly higher than in V.vinifera wines.Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V.vinifera wines.Correlation analysis revealed that the color properties were closely related to the anthocyanin composition.These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.展开更多
This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese ...This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.展开更多
Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since an...Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.展开更多
The paper reports the study on validity, absorbing and using in potassium of wine-grapes grown on aeolian sandy soil in Ningxia. The result shows that the content of slow release potassium and available potassium is l...The paper reports the study on validity, absorbing and using in potassium of wine-grapes grown on aeolian sandy soil in Ningxia. The result shows that the content of slow release potassium and available potassium is low. The amount of available potassium and fixed potassium increases with raising amount of applied potash. Slow release potassium can be quickly replenished when available potassium is depleted, but slow release potassium is exhausted too, and the buffering capacity of supplying potassium is low. The content of potassium in grains and plants increases with the increasing amount of applied K in different treatments. The sequence of potassium recovery rate in different soil is as follows: sand-loam>fine-sand>coarse-sand. The capacity of supplying potassium in high-fertility soil is better than that in low-fertility soil, and rate of potassium recovery is high. Potassium nutrient affects growth and quality of wine-grapes.展开更多
Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components suc...Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.展开更多
Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function i...Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.展开更多
Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by ...Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related(PR)proteins of grapes, mainly chitinases and thaumatin-like proteins(TLPs), which had lower isoelectric point(pI)and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.展开更多
[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the ...[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods]The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 ℃, and pH of fermentation liquid 4.3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12.33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine.展开更多
文摘In this study,the wine grapes balanced nutrient fertilizer(BNF)was designed according to the wine grape nutritional requirements in different growth stages,and objected to reduce fertilizer application rate of wine grape cultivation,improve fertilizer utilization rate,achieve stable yield and improve the quality of wine grapes.The experiment was carried out at the Great Wall Sanggan Winery,and the Aristocratic Winery.The experiment was designed with two treatments:Namely BNF treatment,and the traditional fertilization(CK).We investigated the effects of BNF on the quality of wine grapes by examining the plant traits of wine grapes in different experimental areas during the growing season,the fruit traits at maturity,and determined the contents of VC,organic acids,amino acids,flavonoids,soluble total sugars,soluble solids,tannins,total phenols and catechins.The results show that:①The application of grape BNF greatly reduced the application amount of nitrogen,phosphorus and potassium,while the vine had no fertilizer deficiency phenomenon;②It increased the single fruit weight,the ear weight and yield to varying degrees,and the yield increase range was between 12% and 41%;③The wine grapes with BNF had the following characteristics:tight infructescence,even color,small fruit less,no fruit dropped,strong fruit colloid feeling,better aroma and taste;④It greatly improved the quality of wine grapes,and increased the content of soluble solids,soluble total sugar,organic acids,VC,total phenols,flavonoids,amino acids and tannins in fruits;⑤It greatly increased the total catechin content of"Riesling"and"Syrah",and had no significant effects on the catechin content of"Merlot"and"Cabernet Sauvignon".In summary,the application of grape BNF has certain practical significance for guiding the production of local wine grapes,ensuring the yield while improving the quality,increasing the income and reducing the environmental pollution caused by excessive fertilization.
基金This work was financially supported by China Natural Science Foundation of Shandong Province(ZR2019BC092)Doctoral Research Fundation of Zaozhuang University(1020707)Shanxi Provincial Key Research and Development Project(201603D21105).
文摘To understand the anthocyanin characteristics of wine grape varieties,the anthocyanin composition and content of 31 wine grape varieties were analyzed to explore the use of anthocyanins as chemical fingerprints to distinguish varieties.Results showed that a total of 21 anthocyanins were detected in the skins,including cyanidin,delphinidin,petunidin,peonidin and malvidin 3-monoglucosides(or 3,5-diglucosides)along with the corresponding acetyl and p-coumaroyl derivatives.The highest and lowest total amount of anthocyanins were detected in‘Ruby Cabernet’and‘Muscat Rouge’,respectively.In the 21 Vitis vinifera grapes,there were 3~11 monoglucoside anthocyanins detected,however,there were 4 to 9 monoglucoside anthocyanins and 1~7 diglucoside anthocyanins detected in the 10 other species of grapes.Except for‘Zhesexiang’‘Seibel Noir’,‘44-6-7-1’and‘Beibinghong’,the contents of diglucoside anthocyanins in the other six varieties accounted for more than 52%of the total anthocyanins.Except for‘Zhesexiang’,‘Muscat Rouge’and‘Beibinghong’,the content of methylated anthocyanins accounted for more than 75%of total anthocyanins.There were significant differences in the anthocyanin types and contents in the skins among V.vinifera and other grapes.The results of the principal component analysis and the cluster classification of 31 grape varieties(lines)were nearly consistent,which suggested that anthocyanins can be used as chemical fingerprints to distinguish wine grape varieties.
文摘Rainy years especially in the ripening period end up weakening grape quality, thus making it unsatisfactory for winemaking. The possibility of using wine grape varieties in the preparation of juices presents an alternative to the grapes that do not reach ideal harvest for winemaking. Assuming that the preparation of juice from wine grapes can be an alternative to these grapes which in harvests are considered poor for winemaking and can be harvested in advance, thus preventing losses from late cycle disease and excessive spending on phytosanitary treatments, the present study aimed to evaluate the juices made from “Cabernet Sauvignon”，“Merlot” and “Chardonnay” grapes harvested at different points of maturation, and subsequently compare with current legislation. Physicochemical analysis of titratable acidity (TA), soluble solids (SS), relative density, total sugar, alcohol, volatile acidity and SS/TA ratio was carried out on the juices produced at three sampling points (15, 17 and 19 °Brix). The results showed variability between treatment factors (cultivars and points of maturation). Analyses of titratable acidity, soluble solids, SS/TA ratio, relative density, total sugars and volatile acidity showed significance for the interaction between the tested treatment factors. For the variable alcohol, there was no significance for the effect of variety, maturation stage or the interaction between the factors of treatment. It was concluded that Cabernet Sauvignon juice met the parameters set by law at 17 °Brix, while Chardonnay and Merlot juices showed consistent results only at harvest point 19 °Brix.
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
文摘In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
基金supported by the Regional Collaborative Innovation Project in Xinjiang Autonomous Region of China(2022E02011)the National Key R&D Program of China(2019YFD1002500)the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China(2018BBF02001)。
文摘The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.
文摘[Objectives]To investigate the acute toxicity and hepatoprotective effect of Jinchuan formula plum wine extract on mice,determine its safety range,and evaluate its hepatoprotective effect.[Methods]The median lethal dose(LD_(50))was determined by acute toxicity test with the toxic reaction and mortality of mice as indexes.Sixty Kunming mice were randomly divided into 6 groups:normal control group,model group(ConA-induced liver injury model),Jinchuan formula plum wine high,medium and low dose groups(1.0,0.5,0.25 g/kg)and silybin group(0.1 g/kg).The levels of ALT,AST,LDH in serum and TG,VLDL in liver were measured.After HE staining,the pathological changes of liver tissue in mice were observed,and the liver protective effect of Jinchuan formula plum wine extract was analyzed and evaluated.[Results]LD_(50)was 11.18 g/kg,and the 95%confidence limit of LD_(50)was 10.31-12.05 g/kg.The high-dose group of Jinchuan formula plum wine extract could significantly reduce the serum ALT and AST activities of ConA-induced liver injury mice(P<0.05).[Conclusions]Jinchuan formula plum wine extract is relatively safe,and also has a protective effect on liver injury.
基金This work was financially supported by the National Key Research and Development Project(Grant No.2019YFD1002500)Ningxia Natural Science Foundation(Grant No.2020AAC02011).
文摘The eastern foothills of Helan Mountain are a production area of high-quality wine grapes,but the low content of water-soluble calcium in the alkaline soil in this area has become an important limiting factor for the production of high-end wines.In this study,7-year-old Cabernet Sauvignon grapes grown at Lilan Winery,which is located at the eastern foot of Helan Mountain in Ningxia,China,were used to examine the effect of exogenous calcium supplementation on fruit growth and berry quality.Calcium sugar alcohol was applied as a foliar spray at 1.2 L/hm^(2)(T1),2.4 L/hm^(2)(T2),3.6 L/hm^(2)(T3),4.8 L/hm^(2)(T4),and 6.0 L/hm^(2)(T5)concentrations at the fruit expansion stage,the early stage of grape veraison,the middle stage of grape veraison,and the later stage of grape veraison.Water control was used for comparison.The results showed that foliar calcium supplementation can significantly enhance the photosynthetic characteristics of wine grape leaves,increase the chlorophyll content of leaves,and improve the quality of grape berries.Under the T3(3.6 L/hm^(2))concentration of exogenous calcium,the transverse diameter,the longitudinal diameter,and fruit shape index of grapes were the highest,which were increased by 1.71%,5.33%,and 3.92%compared to the control,respectively.The application of high calcium concentrations(T4 and T5)inhibited the physiological development of grapes.The spike length,hundred-grain weight,yield of wine grapes,sugar-acid ratio,tannin,and total phenols were the highest in the T2(2.4 L/hm^(2))treatment.The results of principal component analysis based on multiple indicators showed that foliar application of 2.4-3.6 L/hm^(2)chelated sugar alcohol calcium on the leaf surfaces of grape leaves was the most suitable for improving the physiological characteristics and berry quality of wine grapes.
基金This work was supported by Ningxia Key Research and Development Project(2020BCF01003)Science Technology Innovation Guidance Project of Ningxia Academy of Agriculture and Forestry Sciences(NKYZZ-J-19-04)Ningxia Natural Science Foundation(2020AAC02011).
文摘Cabernet Sauvignon grapes in the wine-producing area of Helan Mountain,East Ningxia,China,were the research object in this study.The dissection of the roots and branching stems method was used to explore the dynamic changes in the nitrogen,phosphorus,and potassium nutrient requirements of wine grapes over a number of growth stages.The results showed that over the whole growth period,the nitrogen content of the roots was the highest during the leaf-expansion stage and lowest during the turning-color stage,and that the nitrogen content of the leaves and fruit showed a downward trend as growth progressed.The nitrogen content of the secondary branches was the lowest during the fruit expansion stage and the highest during the leaf-expansion stage;and the phosphorus content of the roots was the highest during the leaf-expansion stage and lowest during the fruit expansion stage.The phosphorus content of the trunk and primary branches showed a trend of“rising-falling-rising”.The phosphorus content of the leaves and secondary branches was the lowest during the turning-color stage,whereas the phosphorus content of the fruit was at its highest during this stage.The potassium contents of the secondary branches and fruit showed a downward trend,but the potassium content of the leaves was highest during the fruit expansion stage and lowest in the nutrient return stage.Over the whole growth period,the accumulation of nitrogen,phosphorus,and potassium in wine grapes was 129.92 kg/hm2,41.51 kg/hm2,and 189.47 kg/hm2,respectively,the total requirements for N,P2O5,and K2O were 262.38 kg/hm2,288.15 kg/hm2,and 569.04 kg/hm2,respectively,and the reasonable nutrient requirement ratio was 1.00:1.10:2.17.
基金supported by the Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Chinathe earmarked fund for China Agriculture Research System for Grape Industry (CARS-29-zp-6)
文摘The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to analyze the amino acids profiles of grape berries and wines.The basal leaves were removed at three time points(40,56 and 72 days after flowering,named LR40,LR56 and LR72,respectively)at two severity levels(one at which the first,third,and fifth basal leaves of each shoot were removed(50%level);and another at which the first six basal leaves were removed(100%level)).The results showed that leaf removal had little impact on total soluble solids(°Brix),titratable acidity,pH or berry weight.The LR72-50%treated grapes had higher berry weight,titratable acidity and°Brix than those of the other treatments.The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50%treated grapes(2 952.58 and 2 764.36 mg L^-1,respectively);the lowest were detected in LR72-100%treated grapes(2 172.82 and 2 038.71 mg L^-1,respectively).LR72-50%treatment significantly promoted the synthesis of aspartic acid,serine,arginine,alanine,aminobutyric acid and proline at both severity levels for grapes,the concentrations of all of these amino acids were increased relative to the control concentrations.The LR72-50%,LR40-100%and LR72-100%treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids,such as arginine,alanine and serine,than did the control wines.Of all the amino acids studied,glycine,tyrosine,cysteine,methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines.The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.
基金This work was supported by the Fundamental Research Funds for the Central Universities(Grant No.2452019208)the National Key R&D Program on Monitoring,Early Warning and Prevention of Major National Disasters(Grant No.2017YFC1502806)the China Agriculture Research System for Grapes(Grant No.CARS-29-zp-6).
文摘Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V.davidii and V.vinifera grapes.Among spine wines,‘Junzi#2’wine had the highest total phenolic and total anthocyanin,‘Xiangzhenzhu’wine had the highest total flavonoids,and‘Junzi#1’wine had the highest total tannin.The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside.The total individual anthocyanin contents in spine wines,except‘Gaoshan#5’,‘Junzi#5055’,‘Junzi#5061’,and‘Junzi#5044’,were signifi cantly higher than in V.vinifera wines.Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V.vinifera wines.Correlation analysis revealed that the color properties were closely related to the anthocyanin composition.These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.
文摘This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.
基金supported by the National Natural Science Foundation of P.R. China (No.31972193)the Science and Technology Program of Tibet Autonomous Region,China(XZ202001ZY0017N)
文摘Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.
文摘The paper reports the study on validity, absorbing and using in potassium of wine-grapes grown on aeolian sandy soil in Ningxia. The result shows that the content of slow release potassium and available potassium is low. The amount of available potassium and fixed potassium increases with raising amount of applied potash. Slow release potassium can be quickly replenished when available potassium is depleted, but slow release potassium is exhausted too, and the buffering capacity of supplying potassium is low. The content of potassium in grains and plants increases with the increasing amount of applied K in different treatments. The sequence of potassium recovery rate in different soil is as follows: sand-loam>fine-sand>coarse-sand. The capacity of supplying potassium in high-fertility soil is better than that in low-fertility soil, and rate of potassium recovery is high. Potassium nutrient affects growth and quality of wine-grapes.
基金funded by the National Natural Science Foundation of China (31972127)Science and Technology Program of the Beijing Municipal Education Commission (KZ201910011013)the Natural Science Foundation of Rizhao (202143)。
文摘Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.
基金provided by the University of Veterinary Medicine Vienna (Vetmeduni Vienna)funded by Hochschuljubilaumsstiftung der Stadt Wien (project H-288490/2019)
文摘Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.
基金The financial support of this work was received from China Agriculture Research System for Grape Industry (CARS-29)。
文摘Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related(PR)proteins of grapes, mainly chitinases and thaumatin-like proteins(TLPs), which had lower isoelectric point(pI)and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.
基金Supported by High-efficiency Eco-agricultural Innovation Project of Taishan Industrial Leading Talent Project (LJNY202001)Liaocheng Scientific Research Project (GPY-2021-05-001)。
文摘[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods]The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 ℃, and pH of fermentation liquid 4.3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12.33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine.
