Characterization of the Berry Quality Traits and Metabolites of ‘Beimei’ Interspecific Hybrid Wine Grapes during Berry Development and Winemaking

The development of grape varieties with cold resistance can be an advantage for the wine industry. ‘Beimei’, interspecific hybrid variety and pleasant rose aroma, is now extensively cultivated in China. In present study, berry quality traits metabolites ‘Beimei’ other “Bei” were characterized. sugar (234 g/L–391 g/L) acid (6.2–8.3 contents four additional varieties, i.e., ‘Beihong’, ‘Beixi’, ‘Beixin’, ‘Xinbeichun’ berries smilar to that traditional Vitis vinifera varieties. grapes has highest volatile compounds composition, especially content aroma (2-phenyl-ethyl alcohol neryl alcohol), which was significantly higher than After fermentation, wines showed improved quality, a high resveratrol (18 mg/L) compared Eurasian wines. addition, main (acetic 2-phenylethyl acetate, phenylethyl alcohol, beta-damascenone) contribute summary, these results indicate could used as winemaking considering global climate changes.