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In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co‐winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co‐winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co‐winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co‐winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan‐3‐ols. Further, individual phenolics, primarily diglucoside anthocyanins and non‐anthocyanins (trans‐ferulic acid, myricetin, viniferin, trans‐caffeic acid, 3,4‐dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co‐winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co‐winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co‐winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition. Practical Application: Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium‐quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co‐winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient experimental evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality. [ABSTRACT FROM AUTHOR]

The regulation of solar radiation is a pivotal agricultural practice in enhancing the quality of grapes and subsequently, wine. In regions like Yantai, where solar radiation levels are typically low, the accumulation of wine phenolic compounds is negatively impacted. In light of this, our study sought to assess the efficacy of silver reflective mulch (RM) treatment on grape yield, maturity, and phenolic composition. Specifically, we applied RM treatment post-veraison to a Cabernet Gernischt (Vitis vinifera L.) vineyard in the Yantai wine region of China. Our findings indicate a consistent improvement in grape maturity with RM treatment, alongside enhanced accumulation of total phenols (TP), total tannins (TT), and total anthocyanins (TAC) in grape skin. Consequently, this led to elevated levels of phenolic compounds in wines and heightened color intensity. Moreover, tandem mass spectrometry analysis unveiled higher concentrations of key compounds such as petunidin-3-glucoside, malvidin-3-glucoside, procyanidin B1, quercetin-3-glucoside, cis -resveratrol, and piceatannol in the resultant wines. This study underscores the potential of RM treatment to bolster wine phenolics, particularly in regions characterized by a Temperate Monsoon Climate. ● Reflective mulch (RM) treatment was conducted at post-veraison in the vineyard of Yantai wine region of China. ● RM treatment hastened grape ripening and enhanced wine phenolic compounds including TP, TT and TAC. ● RM treatment consistently increased total flavan-3-ols in the two vintage. ● RM treatment significantly improved wine color intensity. [ABSTRACT FROM AUTHOR]