【Objective】To provide scientific basis for the selection and utilization of excellent clones of wine grape in Hexi area.【Method】The basic fruit characters and quality of 25 wine grape clones introduced from abroad were determined, and the fruit quality indexes of different clones were comprehensively evaluated and ranked based on principal component analysis.【Result】The single ear mass of different clones was 108.93-298.28 g. The ears of ‘MB-598’ and ‘ML-343’ were the heaviest, 298.28 and 290.40 g respectively, and the single ear mass of ‘CS-VCR19’ was the smallest, only 108.93 g. The longitudinal diameter of fruit grains was 12.082-16.540 mm, the transverse diameter of fruit grains was 12.363-15.170 mm, the single fruit mass was 0.986-2.090 g, and the fruit shape index was 0.815-1.230. ‘S-471’and ‘MB-598’ are large grains, with a single fruit mass of more than 2g, and ‘PN-VCR20’’ was the smallest, with a single fruit mass of less than 1 g. The soluble solid content, soluble sugar content, titratable acid content, sugar-acid ratio and soluble protein content of different clones were 19.90%-27.540%, 16.830%-23.300%, 0.523%-1.250%, 15.929-49.231mg/g and 0.173-0.397 mg/g respectively. ‘MB-VCR6’ ‘CF-215’ ‘ML-343’ ‘ML-VCR3’ showed high sugar and low acid,and the sugar acid ratio was both above 40. ‘ML-VCR13’ ‘CF-VCR10’ ‘CS-15’ showed low sugar and high acid, and the sugar acid ratio was less than 20. The anthocyanin content of pericarp of different clones was 0.379-1.215 U, the tannin content was 3.255-20.803 mg/g, the total phenol was 5.07-24.5 mg/g, and the total flavonoids was 1.106-3.930 U.The anthocyanin content of ‘PN-375’ was the highest, which was 1.215 U. The tannin of ‘PN-VCR20’ was the highest,up to 20.803 mg/g. The total phenol content of ‘MB-VCR6’ and ‘MB-598’ was higher, which were 24.590 and 24.382mg/g respectively, and significantly higher than that of other clones. The results of principal component analysis showed that the comprehensive ranking of fruit quality of 25 wine grape clones from excellent to poor were as follows: ‘MB-598’‘PN-792’ ‘ML-343’ ‘S-471’ ‘PN-VCR18’ ‘CF-396’ ‘PN-375’ ‘PN-VCR9’ ‘ML-VCR101’ ‘PCD-VCR11’ ‘MB-VCR6’‘CF-215’ ‘ML-VCR3’ ‘CF-678’ ‘ML-VCR1’ ‘PCD-VCR8’ ‘PN-VCR20’ ‘PCD-VCR6’ ‘CF-VCR10’ ‘CS-170’ ‘CS-169’‘CS-VCR11’ ‘CS-VCR19’ ‘ML-VCR13’ ‘CS-15’.【Conclusion】‘MB-598’ ‘PN-792’ ‘ML-343’ ‘S-471’ ‘PN-VCR18’‘CF-396’ and ‘PN-375’ have the excellent quality performance in Hexi area and can be popularized in a large area.

该试验以7个河西走廊新引红葡萄品种(系)作为材料通过小容器发酵工艺酿造干红葡萄酒,测定了酒样的基础理化指标,总酚、单宁、花色苷、黄酮醇、黄烷醇和酒石酸酯的含量,以及CIELab颜色参数,对新引品种葡萄酒的酿酒特性进行了分析,以期为新引红葡萄品种的推广种植提供理论基础.结果表明,未经人工调酸,新引葡萄品种酒样的总酸含量为6.71～9.64 g/L,陈酿1年后卡本内·维洛斯酒样总酸变化较小,或能助力解决目前西北产区葡萄原料酸度不足的问题.此外,马瑟兰酒样的黄酮醇和酒石酸酯的含量较高,分别为354.81、311.85 mg/L,具有保持颜色稳定的潜力.与此同时,卡本内·维洛斯、莱博、小味尔多和赤霞珠169酒样酚类物质含量较高,其中卡本内·维洛斯酒样总酚含量为2349.70 mg/L,单宁含量为818.57 mg/L,具有良好的陈年潜力.

为了在河西走廊等具有相似环境特征的葡萄酒产区获得优质葡萄酒原料,以甘肃河西走廊民勤县新引酿酒葡萄'黑比诺'PN VCR9、PN VCR18、PN VCR20、PN 375、PN 792等5个营养系为材料,分析不同营养系成熟期葡萄与葡萄酒的物理性状、基本化学指标和酚类物质含量的差异,并基于不同营养系葡萄果皮及葡萄酒的酚类物质进行主成分分析(PCA).结果表明,5个'黑比诺'营养系的果穗和果粒物理性状、果实基本理化指标及葡萄与葡萄酒中酚类物质含量存在明显差异(P<0.05).PCA结果表明,果实综合品质特征从高到低依次为PN VCR20、PN 375、PN 792、PN VCR9、PN VCR18,其中PN VCR20、PN 375和PN 792更适宜酿造风味较浓的葡萄酒,酿酒葡萄'黑比诺'PN VCR9和PN VCR18更适宜酿造口感柔和型的葡萄酒.