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当前位置: 首页 > 文章 > 温泉水灌溉对赤霞珠葡萄果实香气成分的影响 中外葡萄与葡萄酒 2017 (3) 40-43+47
Position: Home > Articles > Effects of thermal spring water irrigation on aroma quality of Cabernet Sauvignon grapes Sino-Overseas Grapevine & Wine 2017 (3) 40-43+47

温泉水灌溉对赤霞珠葡萄果实香气成分的影响

作  者：
张秀圆;黄丽鹏;肖秋红;邵小杰
单  位：
山东农业大学园艺科学与工程学院作物生物学国家重点实验室
关键词：
温泉水;灌溉;赤霞珠;香气成分
摘  要：
以5年生酿酒葡萄品种赤霞珠为试材,利用温泉水在转色期到成熟期进行6次灌溉处理,测定处理后的果实百粒重、可溶性固形物、可滴定酸、总酚和香气成分的变化,探究温泉水对香气等品质指标的影响。试验结果显示,葡萄的百粒重、可溶性固形物分别比对照增加10.4%、13.6%,可滴定酸降低1.2%,总酚增加10.3%;各处理中共检测出23种香气成分,其中,2-己烯醛含量最高,己醛次之;赤霞珠葡萄香气总量以及各香气成分含量均比对照有所增加,主要香气成分为正己醇、乙酸乙酯、2-己烯醛、己醛等,分别高于对照42.1%、29.6%、3.2%、13.1%;另外,增加了具有青草香味的(Z)-3-己烯-1-醇。温泉水提高了葡萄果实质量及糖含量,降低了酸度,增加了香气的积累,果实品质得到改善。
译  名：
Effects of thermal spring water irrigation on aroma quality of Cabernet Sauvignon grapes
作  者：
ZHANG Xiuyuan;HUANG Lipeng;XIAO Qiuhong;SHAO Xiaojie;College of Horticultural Science and Engineering, Shandong Agricultural University,State Key Laboratory of Crop Biology;
关键词：
thermal spring water;;irrigation;;Cabernet Sauvignon;;aroma component
摘  要：
The 5 years old of Cabernet Sauvignon was irrigated by using the local rich thermal spring water resources for 6 times during the period of varison to maturity. The changes of 100 berries weight, soluble solids, titratable acid, total phenol and aroma components were investigated, to explore the effect of thermal spring water on the aroma quality of Cabernet Sauvignon grape. The results showed that the 100 berries weight and soluble solids content of grape fruit increased 10.4%、13.6%, the titratable acid decreased by 1.2%, and the total phenol content increased by 10.3% compared with the control; 23 kinds of aroma components were detected in all treatments, among which, 2-Hexenal was the highest, Hexanal was second, the total amount and components of aroma of Cabernet Sauvignon were increased than the control after the treatment of thermal spring water. The main aroma components were1-Hexanol, Ethyl acetate, 2-Hexenal and Hexanaldehyde, significantly higher than that of the control, respectively increased 42.1%, 3.2%, 13.1%. In addition,(Z)-3-Hexen-1-ol, were added. The fruit quality of grape was increased, the acidity was decreased, the accumulation of aroma was increased, the fruit quality was increased significantly after thermal spring water, so this research was worthy to be popularized in production.

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