全球气候变暖对葡萄和葡萄酒品质的影响  

Effects of Global Warming on Grape and Wine Quality

作　　者：刘敏[1] 闵卓[1] 鞠延仑 赵现方[1] 房玉林[1,2] 

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：《北方园艺》2017年第4期177-182,共6页Northern Horticulture

基　　金：国家"十二五"科技支撑计划资助项目(2014B AD14B006);农业部948资助项目(2014-Z20);国家现代农业(葡萄)产业技术体系建设专项资助项目(nycytx-30-2p-04);陕西省重大农技推广服务试点(葡萄产业)资助项目;杨凌示范区农业科技示范推广基地资助项目

摘　　要：全球气候变暖对葡萄采收期和果实组分有显著影响,从而影响葡萄酒酿造工艺、酿酒微生物、葡萄酒化学和葡萄酒的感官品质。温度升高会使葡萄采收期提前,果实含糖量、钾离子浓度、pH增加,酸度和花色苷总量降低,香气成分发生改变。高温促进果表微生物的繁殖,会导致酒精发酵减缓或中止。由高温带来的氧化速度加快,使葡萄酒颜色发生褐变,并具有氧化味。含糖量过高会对酵母产生渗透胁迫,促进乙酸、甘油等发酵副产物的合成。导致酒精发酵中止的另一原因是钾离子浓度高,同时还会降低酒石酸钾的溶解度。高pH会降低葡萄酒中微生物稳定性,增加腐败的风险,而高酒精度会抑制苹果酸-乳酸发酵,影响葡萄酒的香气和口感。Global warming is exerting an increasingly profound influence on grape harvest time and composition,and ultimately affects vinifications,wine microbiology and chemistry,and sensory aspects.The increasing temperature advanced harvest time in many wine regions,increased grape sugar concentrations,potassium levels and pH,reduced acidities and total anthocyanin contents,and modified varietal aroma compounds.High temperature promoted reproduction of the microorganisms on surfaces of berries,and made alcoholic fermentation slow or suspend.The oxidation speed of musts could be accelerated by warming,which caused color browning and oxidative smell in wines.Musts with high sugar concentrations caused a stress response in yeast,which led to increased formation of fermentation co-products,such as acetic acid and glycerol.The high potassium concentrations could cause the suspending of alcoholic fermentation,and meanwhile reduced the solubility of potassium tartrate.The high pH caused significant changes in the microbial ecology of musts and wines,and increased the risk of spoilage.The high alcohol levels of wines could suppress malolactic fermentation,and make organoleptic degradation.

关 键 词：气候变暖 采收期 含糖量 花色苷 香气 

分 类 号：S663.1[农业科学—果树学]