|Title:||臺灣釀酒葡萄品質之檢討||Other Titles:||Review on the Quality of Wine Grapes in Taiwan||Authors:||冉亦文
|Keywords:||葡萄;品質;酒;製酒;grape;quality;wine;wine making||Issue Date:||Dec-1988||Publisher:||農業試驗所||Start page/Pages:||159-168||Source:||農業試驗所特刊;第24號||Conference:||葡萄產業研究與發展研討會專集
Proceedings Of A Symposium On Grape Industry Research And Development
The quality of grapes is the decisive factor for the quality of wine. Good grapes for wine-making should have some features: smaller grain with thinner skin, juicy, even coloration, optimum matured and in health state. Sugar content of the juice, which is the main substrate of alcohol fermentation, should be Brix 19-23; acidity, O.65%-0.9%, makes the optimum Brix acid ratio to maintain the balance taste of the wine. The juice still contains a little ammount of minerals, nitrogen compounds, pectic substances, enzymes and vitamins, all vital for yeast growth, taste and stability of the wine. There should be sufficient contents of tannin, coloring and flavoring materials in the fruit skin and seeds, which are important for the color, flavor and taste of the wine.
There are three varieties of wine grapes in Taiwan---Golden Muscat, Niagara and Black Queen, all hybrids of V. Labrusca series, not good enough in quality. Golden Muscat and Niagara are for White Wine. Golden Muscat has bigger berry size, lacking of flavor and aroma, low level in phenolic compounds and light body, but its fresh sour taste and fruity clear flavor is good for making white table wine. Niagara has higher Brix acid ratio, a little more contents of volatile flavor and phenolic compounds, good for making sweet dessert wine. Black Queen is the only red wine grape, full of stable colorant substances, high acidity, short of flavor and could not be made into good red wine. We blend Black Queen and white grape to make sweet rose.
To develop excellent grape wine in Taiwan, we suggest that the only way is to introduce excellent wine grapes such as the European V. Vinifera varieties. Besides, it is also important to adjust the harvest seasons to autumn or winter, selecting optimum cultivating areas, restricting productivity and improving viticulture techniques.
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