Evaluation of the Winemaking Characteristics of High Anthocyanin Teinturier Grape Varieties (Lines)

TL;DR

This study evaluates new teinturier grape varieties for their wine-making qualities, focusing on acid, phenol, and aroma content.

Contribution

The study introduces and compares eight new teinturier grape varieties for improved wine characteristics under adverse conditions.

Findings

A1 wine has high citric and tartaric acid levels, while B2 wine has elevated malic and succinic acids.

C1, B2, and G1 wines show higher total phenol, anthocyanin, and tannin content compared to traditional varieties.

B2 and A1 wines have better phenolic profiles, while B2, C1, and B5 wines offer superior flavor characteristics.

Abstract

Teinturier grapes are an important germplasm resource for addressing the insufficient accumulation of anthocyanins in grapes under adverse climatic conditions. To enrich the variety diversity, eight newly bred teinturier grape varieties were used for comparison with the traditional teinturier grape variety “Yan 73”. The results showed that A1 wine exhibits high levels of citric and tartaric acids, while the B2 wine showed elevated levels of malic and succinic acids. The C1, B2, and G1 wines showed higher total phenol, anthocyanin, flavonoid, flavan-3-ol, and tannin content. In the free volatile components of C1 wine, α-phellandrene, methyl salicylate, α-Terpineol, β-Myrcene, isoamylol and ethyl acetate were the primary aroma compounds. Meanwhile, the glycosidically bound aroma components of B2 wine were predominantly dominated by nonanal, benzaldehyde, α-terpineol, hexanal, α-phellandrene, and D-limonene. Compared with Y73, B2 and A1 wines have better phenols, while B2, C1 and B5 wines have better flavors, which provides support for the promotion of new varieties.

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