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4-2 Wine-Making Grapes

While the Black Queen and Golden Muscat grapes originally came from Europe and America, they have developed Taiwanese characteristics after multiple generations of adaptation and improvement. In Erlin, Changhua, there is a vineyard of Black Queen vines that have been over 70 years old. These grapes contain 3.2mg/g of anthocyanins, which is 41% higher than newer varieties. This high concentration of anthocyanins has made them the primary raw material for "Little Wei Stone Light Red Wine" produced by the local Wei Stone Winery, giving the wine a richer body and a more unique flavor. In addition, the "Taichung No. 3" white grape developed by the Taichung Agricultural Improvement Station has reached an astonishing 23°Brix sugar content in winter fruits grown in Nantou’s Puli, with a strong lychee aroma. This flavor has made it an ideal choice for making white wine, giving the wine a tropical fruit fragrance. In 2024, this wine won a gold medal at the Berlin Wine Competition, proving the international competitiveness of Taiwanese white wines.

In recent years, the development of blending techniques has broken the limitations of single varieties, making the flavors of wines more diverse. For example, adding 15% Honey Red grapes to red wine not only reduces the tannin content from 892 mg/L to 647 mg/L, minimizing astringency, but also increases the proportion of anthocyanin-3-glucoside to 58%, making the wine smoother, more balanced, and more suited to Asian tastes. This innovative winemaking method has not only made Taiwanese wines more distinctive but also helped them establish a unique position in the international market.