EFFECT OF GRAPE BERRY QUALITY ON WINE QUALITY
Keywords:
Chaptalization, fermentation, must, Vitis viniferaAbstract
Wine quality is very important in the wine business. The quality of the grape berries is one of the factors in controlling wine quality. The aim of this study was to find the effect of the grape berry quality in relation to the quality of the produced wine. An experiment was carried out in a humid subtropical climate site in the southwest of China (Xichang district, Sichuan province). A 15-year-old vine variety, Cabernet Sauvignon, was planted from root cuttings in 1998 with spacing of 1.25 × 2.00 m in a north-south direction. Five different total soluble solid levels of grape berries (14°Brix, 16°Brix, 18°Brix, 20°Brix, and 22°Brix) were picked and their wines were made in 2013. It was found that the wine made from the 22°Brix grapes had the best quality but the chaptalization process also helped the 18°Brix and 20°Brix grapes to have the same quality in terms of alcohol content, volatile acidity, reducing sugar, and wine color but not in terms of total acidity and pH.
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