不同强度紫外线(UV)-B辐射对葡萄品质影响  

Effects of different intensities of UV-B radiation on the quality of grape

作　　者：孙莹[1] 张振文[1,2] 岳泰新[1] 高明亮[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《中国酿造》2009年第10期15-18,共4页China Brewing

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-30-zp-04)

摘　　要：以欧洲葡萄"赤霞珠"为材料,通过人工增加辐射量0μW/cm2(CK组)、10.2μW/cm(2T1组)、20.7μW/cm2(T2组)和30.5μW/cm2(T3组),研究紫外线-B(UV-B,280nm～320nm)增强对葡萄品质及采收后所酿酒的相关影响。结果表明:随着长时间不同强度紫外线(UV)-B的照射,葡萄果实大小及产量降低,葡萄着色指数下降;还原糖、滴定酸、糖酸比(A/S)、可溶性固形物(TSS)下降趋势显著(CK>T1>T2>T3);采后酒发酵状态较为一致,但单宁含量逐渐降低,色度显著减少。紫外线-B辐射影响葡萄酒的质量。On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2 （CK）, 10.2μW/cm2 （T1）, 20.7μW/cm2 （T2）and 30.5 μW/cm2 （T3） of the ultraviolet-B radiation （UV-B, 280-320 nm）were used to study their effects on the growth ofCabernet Sauvignon and the wine quality. The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index; the physiochemical indexes, such as reducing sugar, titrable acid, sugar-acid ratio （A/S）and total soluble solids （TSS）were also significantly decreased （CK〉T1〉T2〉T3）. There was no significant difference in the fermentation condition between CK and radiation groups. However, the tannin content and the colority of red wine were reduced, because of the negative effect of ultraviolet-B radiation on the grape quality.

关 键 词：紫外线-B辐射 葡萄 葡萄酒 品质 

分 类 号：S663.1[农业科学—果树学]