摘要
为了增强葡萄果实着色、提升花色苷等酚类物质含量进而提高葡萄酒质量,该研究以宁夏贺兰山东麓葡萄酒产区贺金樽酒庄的品丽珠(Vitis vinifera)为试材,于浆果转色初期、完成期和完成后2周分别摘除新梢基部2片叶、4片叶和6片叶,比较不同处理的成熟葡萄果实中的酚类物质差异.结果表明,大多数摘叶处理可显著提高葡萄果实可溶性固形物含量(P＜0.05).新梢基部不同时期和不同强度摘叶处理均可显著提高果实总花色苷含量(P＜0.05),绝大多数处理显著提高了果实总酚、总单宁、总黄烷醇和总类黄酮含量(P＜0.05);摘叶处理均显著提高了果皮9种主要单体花色苷的总含量(P＜0.05),多数处理提高了果皮香豆酰化类花色苷、糖基化花色苷所占单体花色苷总量的比例,但不同摘叶处理对果实非花色苷酚类物质组分的影响不同.新梢基部摘叶处理显著提升了贺兰山东麓品丽珠果实花色苷及其他酚类物质的含量(P＜0.05),其中浆果转色完成期摘除6片叶和转色初期摘除4片叶的效果最佳.
Abstract
In order to enhance the color of grape fruits,increase the content of phenols(such as anthocyanins),and improve the quality of wine,using Cabernet Franc(Vitis vinifera)from Hejinzun Chateau located in the Eastern foothills of Helan Mountains,Ningxia as the test material,two leaves,four leaves and six leaves were removed from the base of the new shoots at the beginning of veraison,finishing of veraison,and two weeks after veraison,and the difference of phenolic substances in ripe grape fruits with different treatments was compared.The results showed that the most leaf removal treatments could improve the soluble solid contents of grape berries(P＜0.05).Leaf removal treatments at different stages and intensity of new shoots base significantly increased total anthocyanins contents in grape berries(P＜0.05),and most treatments greatly enhanced the contents of total phenols,tannins,flavanols,and flavonoids(P＜0.05).Leaf removal treatments significantly increased the total contents of nine main monomeric anthocyanins in the grape pericarp(P＜0.05).Meanwhile,most treatments improved the proportion of coumaroylated and glycosylated anthocyanins of pericarp in the total monomeric anthocyanins.However,the leaf removal treatments of new shoots base significantly increased the contents of anthocyanins and other phenols in Cabernet Franc fruits at the Eastern foothills of Helan Mountains(P＜0.05).The effects of removing 6 leaves at finishing of veraison and 4 leaves at beginning of veraison were the optimal.
维普
万方数据