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当前位置: 首页 > 文章 > ‘赤霞珠’果实异质性对基本酿酒品质的影响 西北农林科技大学学报(自然科学版) 2016,44 (9) 186-194
Position: Home > Articles > Impact of berry heterogeneity on brewing quality of Cabernet Sauvignon Journal of Northwest A & F University(Natural Science Edition) 2016,44 (9) 186-194

‘赤霞珠’果实异质性对基本酿酒品质的影响

作  者：
刘鑫;王羽西;朱燕溶;杨哲;王军
单  位：
中国农业大学食品科学与营养工程学院/葡萄与葡萄酒研究中心
关键词：
赤霞珠;直立龙干扇形整形;葡萄果穗;葡萄果粒;果实异质性
摘  要：
【目的】调查直立龙干扇形整形的‘赤霞珠’葡萄果粒的品质并分析果实的异质性。【方法】调查直立龙干扇形整形的‘赤霞珠’葡萄果穗距地面高度、果穗紧密度对果实品质(果穗质量、穗粒数、果粒质量、可溶性固形物含量、pH值、可滴定酸、总酚、花色苷、酒石酸、苹果酸含量等)的影响,分析果穗不同部位(穗尖、穗中和穗基)果实果粒质量、可溶性固形物含量、pH值、可滴定酸、总酚、花色苷、酒石酸、苹果酸含量等的差异。【结果】与上部果穗相比,靠近地面的果穗质量分布更广,果粒大小不均一,酸度低,在果穗质量、穗粒数、果粒质量、紧密度指数上的变异系数分别比上部果穗高35.39%,23.15%,6.42%和4.36%,可滴定酸含量较上部果穗低0.60g/L;果穗紧密度对果粒质量、可溶性固形物含量、pH值、可滴定酸含量无显著性影响,但松散果穗的果穗质量、穗粒数分别比紧密果穗少23.34g和18.10个,花色苷、总酚、苹果酸含量分别比紧密果穗高3.0%,12.1%和9.7%;果穗不同部位果粒质量无显著性差异,但苹果酸、总酚、花色苷含量差异显著,穗尖果实成熟度较其他部位果粒差,含糖量低,含酸量高,可溶性固形物含量仅为20.43°Brix,显著低于其他部位,含酸量比穗中和穗基部位果粒高0.89g/L,从穗基到穗尖,果粒的苹果酸含量和总酚含量逐渐降低,花色苷含量逐渐升高。【结论】对直立龙干扇形整形的‘赤霞珠’葡萄果实来说,果穗间和果穗内果粒异质性普遍存在。
译  名：
Impact of berry heterogeneity on brewing quality of Cabernet Sauvignon
作  者：
LIU Xin;WANG Yuxi;ZHU Yanrong;YANG Zhe;WANG Jun;College of Food Science and Nutritional Engineering,Center for Viticulture and Enology,China Agricultural University;
关键词：
Cabernet Sauvignon;;upright cordon fan training system;;grape cluster;;grape berry;;fruit heterogeneity
摘  要：
【Objective】This study investigated the berry quality of Cabernet Sauvignon(Vitis vinifera)using upright cordon fan training system and analyzed the berry heterogeneity.【Method】Effects of set height and compactness on berry quality(cluster weight,berry number/cluster,cluster compactness,berry weight,soluble solid content,pH,and titratable acid)were investigated and the differences in quality(cluster weight,berry number/cluster,berry weight,cluster compactness,soluble solid content,pH,titratable acid,total phenol,anthocyanins,tartaric acid,and malic acid)among different positions on rachis were analyzed.【Result】Compared to the upper part,the lower clusters had a wider cluster weight range,inhomogeneous berry size and lower acidity.The coefficient of variations(CV)of cluster weight,berry number/cluster,berry weight and compactness index of the lower clusters were 35.39%,23.15%,6.42%,and4.36% higher.Titratable acid of lower clusters was 0.60g/L lower than that of upper clusters.Clustercompactness had no effects on berry weight,soluble solid content,pH value and titratable acid.The cluster weight and berry number/cluster of loose cluster were 23.34 g and 18.10 lower,while anthocyanins,total phenol and malic acid were 3.0%,12.1%and 9.7% higher.There was no difference in berry weight among different clusters,while organic acid,total phenol and anthocyanins were significantly different.The maturity of tip parts was worse than other parts with the lowest soluble solid contents(20.43°Brix)and the highest acid content(0.89g/L higher than the other parts).From bottom to tip,the contents of malic acid and total phenol decreased,while content of anthocyanins increased gradually.【Conclusion】The heterogeneity between and within clusters of Cabernet Sauvignon was common.

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