摘要
为探讨摘叶对烟台产区赤霞珠葡萄及所酿葡萄酒主要品质的影响,本试验以山东蓬莱的6年生赤霞珠葡萄为试验材料,在转色期(花后70 d)及采收期前10 d(花后143 d)进行半摘叶和全摘叶处理,研究不同时期和摘叶方式对赤霞珠葡萄的理化指标、品质指标的影响。结果表明,在不同发育时期摘叶处理都能够有效地提高葡萄果实的成熟度及其葡萄酒的综合品质。其中,花后70 d全部摘叶处理对糖、滴定酸以及p H值的提高效果明显;转色期半摘叶和全摘叶处理后葡萄果实中总酚和单宁含量分别提高了17.96%和50.25%,所对应的葡萄酒中总酚和单宁含量也分别提高了40.18%和54.13%;此外,摘叶处理对赤霞珠葡萄及所酿葡萄酒中香气物质的骨架影响不大,但对香气成分的含量影响较大,转色期半摘叶处理使呈现果香的香气物质含量提高明显;转色期全摘叶处理使葡萄酒中色度提高效果最明显,达到了16.48%;4种摘叶处理均使葡萄酒色调降低,使得葡萄酒颜色呈现淡紫色。本研究对酿酒葡萄赤霞珠在田间管理和提高葡萄酒质量方面提供了理论依据及技术支持。
In order to investigate the effects of leaf removing on grape berry and wine quality,six years old ＇Cabernet Sauvignon＇ in Yantai was chosen as the material. The quality of grape berries and wine affected by leaf removing was studied. Half and full-leaf removing was conducted at veraison（ 70 days after flowering） and 10 days before harvest（ 143 days after flowering）,and the effects of leaf removing periods and methods on physicochemical quality indexes were studied. The results showed that leaf removing at different phenophase could obviously improve the maturity of grape and comprehensive quality of wine. The sugar,titratable acid,p H value of grape berries and wine could be improved by removing leaves at 70 day after flowering. Meanwhile,when half or full-leaf removing were conducted at veraison,the value of total phenol and tannins of grape berries increased by 17. 96% and 50. 25%,respectively,and that red wine increaseed by 40. 18% and 54. 13%,respectively,. In addition,the treatment of removing leaves had little effect on the framework of aroma components,but a great effect on the content of aroma components in grape berries and wine. The content of aroma components was improved obviously by removing all leaves in veraison.Furthermore,the treatment of full-leaf removing in verasion had a significant effect on the color of the wine,which was improved by 16. 48%. All the four treatments of leaf removing could low the hue of wine,leading to pale purple of the wine. The results of this research could provide theoretical and technical support for growing grapes and improve the wine quality.
作者
李志宇
都振江
王俊芳
张将
刘洪勇
王世平
王恒振
LI Zhiyu;DU Zhenjiang;WANG Junfang;ZHANG Jiang;LIU Hongyong;WANG Shiping;WANG Hengzhen(Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture/Key Laboratory of Agro-Products Processing Technology of Shandong/Institute of Agro-Food Science and Technology,Shandong Academy of Agriculture Science,Jiaan,Shandong 250100;COFCO GreatwaU Winery（Yantai）Co.,Ltd.,Penglai,Shandong 265608)
出处
《核农学报》
CAS
CSCD
北大核心
2018年第11期2178-2186,共9页
Journal of Nuclear Agricultural Sciences
基金
泰山学者特聘专家项目
山东省现代农业产业技术体系专项基金(SDAIT-03-021-12)
山东省农业科学院院青年基金(2016YQN50)不同土壤质地条件下酿酒葡萄微域环境调控技术研究
关键词
摘叶处理
赤霞珠
葡萄品质
葡萄酒品质
leaf-removing
Cabernet Sauvignon
grape quality
wine quality
