摘要
对赤霞珠四个无性系（CS169、CS170、CS338和CS685）的果粒按质量大小分为6个级次：≤0.50 g、0.51～0.75 g、0.76～1.00 g、1.01～1.25 g、1.26～1.50 g、＞1.50 g，分别测量每一个质量级次的果粒质量、纵横径、果皮质量、种子数、单粒种子质量、可溶性固形物含量、pH值，并计算种子总质量、果肉质量、体积和表面积，统计每一个质量级次的果粒质量分布。结果表明，四个品系中，CS338的小果粒比例最高，但其相对果皮质量较低，可溶性固形物含量高而含酸量低；CS169的相对果皮质量、可溶性固形物含量和总酸都较高，是四个品系中酿酒品质较优的一个无性系。
The berries from the four clones of Cabernet Sauvignon （CS169, CS170, CS338, CS685） were classified to six weight categories （≤0.50 g, 0.51~0.75 g, 0.76~1.00 g, 1.01~1.25 g, 1.26~1.50 g,＆gt;1.50 g）, Berry weight, lengthways and transverse diameter, skin weight, seed number, seed weight, soluble solids content and pH in every category were measured, respectively. Total seeds weight, pulp weight, berry volume and surface area were calculated, the distribution of berries in every category was counted. The results indicated that the smaller berries of CS338 had a slightly high proportion in four clones, while the relative skin weight was the lowest, CS338 had a high content of soluble solids but the total acidity level was low. CS169 was the best clone in wine-making quality among the four clones with the high soluble solids content, total acid and high level of relative skin weight.
出处
《中外葡萄与葡萄酒》
2015年第1期10-16,共7页
Sino-Overseas Grapevine & Wine
基金
现代农业产业技术体系建设专项资金(CARS-30)
关键词
赤霞珠
无性系
酿酒品质
Cabernet Sauvignon
clone
wine-making quality
