木醋液对酿酒葡萄“赤霞珠”品质及糖酸等物质积累的影响  

Effect of Wood Vinegar on Fruit Quality and the Accumulation of Sugar,Acid and Other Substances During Development of Wine Grapes Berries‘Cabernet Sauvignon'

作　　者：林聪[1] 代红军[1] 王振平[1] 

机构地区：[1]宁夏大学葡萄与葡萄酒教育部工程研究中心,宁夏银川750021

出　　处：《北方园艺》2014年第4期17-21,共5页Northern Horticulture

基　　金：宁夏自治区自然科学基金资助项目(NZ1125);国家现代农业产业技术体系资助项目(CARS-30-zp-8)

摘　　要：以"赤霞珠"酿酒葡萄为试材,研究了不同浓度的木醋液对酿酒葡萄果实品质及果实发育过程中糖酸等物质积累的影响,测定了果实中的可溶性总糖、还原糖、可滴定酸、色素、单宁、总酚含量以及与糖代谢相关的转化酶活性,以期为探索木醋液对酿酒葡萄的使用效果提供参考。结果表明:木醋液对葡萄果实成熟期间可溶性总糖含量影响不明显,但对可滴定酸、色素、单宁、总酚等含量均有明显影响,尤其是木醋液原液稀释至800倍处理可显著提高葡萄果实可滴定酸、色素、单宁及总酚含量。试验表明木醋液对葡萄果实品质有显著影响,适当浓度木醋液可提高果实的品质。Taking wine grape ＇Cabernet Sauuignon ＇ as experiment material, the effect of different diluted concentrations wood vinegar on fruit quality and the accumulation of sugar-acid and other substances during development of wine grapes were studied. And it was mainly determined by grape total soluble sugar, reducing sugarvtitratable acidity-anthocyanin, tannin and total phenols and glucose metabolism-related invertase activity.in order to provide theoretical reference to the use of wood vinegar on wine grapes. The results showed that wood vinegar had little effect on total soluble sugar of grape berries at maturity,but it had significant effect on titratable acidity, anthocyanin, tannin and total phenols. Especially the diluted 800 times of the original wood vinegar could significantly improve the content of grape titratable acidity, pigment , tannin.and total phenols. The study suggested that the effect of wood vinegar on grape quality was significant-and the appropriate concentration of wood vinegar could improve fruit quality.

关 键 词：木醋液 酿酒葡萄 品质 糖酸 

分 类 号：S663.1[农业科学—果树学]