Northeast China is one of the major wine-making grape bases in China. It is of great significance to study the influence of climate change on grape planting regionalization in northeast China for industrial layout and grape variety selection. According to the 168 weather stations in northeast China Daily meteorological data, calculate the frost-free period, growing season dry degree, active accumulated temperature of April to September, average annual extreme low temperature and other indicators, the 45 years from 1967 to 2011 in the northeast of grapes zoning index change trend, using GIS analysis of wine grapes in the northeast suitable cultivated area change of time and space. The results showed that the temperature increased obviously in the growing season, the indexes such as frost-free period and accumulated temperature of activity increased greatly, the suitable cultivation area of wine grapes expanded greatly to the north, and the dryness changed obviously between generations, showing a rising trend of fluctuation. The impact of climate change on viticulture varies from region to region, but overall, climate change is beneficial to wine viticulture in northeast China. The article also makes a series of Suggestions on how to use the effects of climate change to select varieties and improve wine quality.

In order to improve the utilization value of the by-product of mulberry, the remaining residue of mulberry wine was used as raw materials to extract anthocyanins from the residue of mulberry wine by enzymatic method, and the response surface method was used to optimize the extraction process. Firstly, the single factor experiment was carried out by controlling four factors: liquid-solid ratio, extraction time, temperature and pH value. Then, Box-Behnken was used to design a three-factor, three-level experiment. Finally, the response surface method was used to optimize the extraction process. The results showed that the optimal extraction process of pectinase was the liquid-solid ratio of 1:20, the extraction time was 58 min, the pH was 5.90 and the extraction temperature was 45 °C, and the extraction effect was the best. The highest anthocyanin content in the extract was 6.040 mg/g.

The wine industry has developed rapidly; however, wine fraud is a potential risk for consumers. In China, methods for detecting wine authenticity are far from perfect. To reduce the risk of counterfeit wines, Inductively Coupled Plasma-Mass Spectrometry and Isotope Ratio Mass Spectrometry were used to geographically classify 104 wines from four major production areas. In this paper, the naturally distributed characteristics of thirty-eight mineral elements contents and the effect of rainfall on the oxygen isotope values in wine were investigated. The result of δ 18 O ranged from −13‰ to 7‰. The oxygen isotope of wine water in Northwest China is obviously more positive than that in South China. Linear discriminant analysis (LDA) showed 88.5% classification accuracy in training set and 81.7% in the cross-validation result. An artificial neural network (ANN) model determined origin of the wine with higher accuracy than LDA model. Furthermore, δ 18 O and Sr/Rb are important recognition elements in ANN, and the accuracy of region recognition can reach 90.9%. Thus, mineral elements and isotope ratios are effective in contributing to wine authenticity control in wine origin.

Using local mulberry products in Chuxiong as raw material, skin residue was obtained after brewing mulberry wine, and the anthocyanin extraction process was optimized by ultrasonic assisted water extraction method. Firstly, the single factor experiment was used to study the effects of four different factors, namely, ratio of feed to liquid, temperature, time and ultrasonic power, on anthocyanin extraction from mulberries. On the basis of single factor test, the optimal design of response surface was analyzed. According to the analysis results and practical verification, the optimal ultrasound-assisted extraction conditions for anthocyanin in mulberries were determined as follows: the extraction time was 40 min, the extraction temperature was 45 °C, and the ultrasonic power was 305 W. Under these conditions, the anthocyanin content was 5.212 mg/g.

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