Comparative Analysis of Organic Acids in Wine Grape Fruits from Xinjiang
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Abstract:
The organic acid content of Cabernet Sauvignon grapes in four small producing areas in Xinjiang and four kinds of red wine grape fruits (Cabernet Franc, Syrah, Petit Verdot and Matheran) in the northern foothills of Tianshan mountains were studied. Four organic acids (oxalic acid, tartaric acid, malic acid and citric acid) in the growing cycle of cabernet sauvignon fruits were analyzed by RP-HPLC. The results showed that the total organic acid content in Cabernet Sauvignon fruit decreased with the increase of grape ripen, while the contents of oxalic acid and citric acid were lower, and their changes were no significant difference. The total organic acid contents of Cabernet Sauvignon grapes in four small regions of Xinjiang were significantly different in the range of 3.97~7.96 mg/g (p<0.05). The total organic acid content of Cabernet Sauvignon produced in Wujiaqu of the northern foot of Tianshan mountain reached 7.96 mg/g, in which oxalic acid, tartaric acid and malic acid were 0.55 mg/g, 4.66 mg/g and 2.47 mg/g, respectively, and the total content of organic acid of Cabernet Sauvignon produced in The 67th Regiment area of Ili Valley was decreased to 3.97 mg/g. Through principal component analysis of organic acid substances in different wine grapes from the same origin, it was found that the relative content of tartaric acid in Syrah and Matheran was higher, the relative contents of oxalic acid and citric acid in Cabernet Sauvignon were higher, and the relative contents of malic acid in Cabernet Franc and Petit Verdot were higher. The results showed that the organic acid content of Cabernet Sauvignon had some differences in different producing areas, and the organic acid accumulation characteristics of different varieties in the same producing area were also different. The results in this work could provide a theoretical basis for research on "high sugar and low acidity" in Xinjiang.
