不同叶幕机械修剪方式下赤霞珠葡萄所酿酒的酚类物质研究  

Phenolic compounds of Cabernet Sauvignon wine from vines under different mechanical trimming systems

作　　者：王珍[1] 刘迪迪[1] 张振文[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中心,陕西杨凌712100

出　　处：《中国酿造》2017年第7期119-123,共5页China Brewing

基　　金：国家现代农业产业技术体系建设专项资助项目(CARS-30-zp-09)

摘　　要：以赤霞珠葡萄为试材,研究机械修剪叶幕厚度对葡萄酒酚类物质的影响,为试验地葡萄管理提供理论基础。通过叶幕修剪机设置4种叶幕厚度(机械+人工、机械70 cm、85 cm、100 cm),果实成熟后采收并采用传统工艺酿造干红葡萄酒,检测花色苷及非花色苷酚类物质组成及含量。结果表明,机械+人工及机械70 cm处理方式能够有效增加基本花色苷、乙酰化花色苷、香豆酰化花色苷及咖啡酰化花色苷含量,并丰富其组成;机械70 cm处理能促进黄酮醇及非类黄酮物质的积累,并增加其组成;而机械+人工处理降低了黄烷醇及羟基肉桂酸酚类物质含量。因此,在选择叶幕管理方式时,机械+人工及机械70 cm这两种处理具有现实的参考意义。In order to provide a theoretical basis for cultivation management, taking Cabemet Sauvignon grape as material, the effect of canopy thickness by mechanical trimming on phenolic compounds in wine was researched. There were four treatments （mechanical ＆ manual, mechanical 70 cm, 85 cm, 100 cm）. The fruit was harvested after maturation, and the Cabernet Sauvignon dry red wine was brewed by traditional technology, and then anthocyanin and non-anthocyanin phenolic compounds were detected. The results showed that： mechanical ＆ manual and mechanical 70 cm methods significantly increased the contents of monoglucoside, acetylglucoside, coumaroylglucoside and caffeoylglucoside, and enriched its category; mechanical 70 cm method promoted the accumulation of flavonol and non-flavonoid compounds, and increased its composition, whereas mechanical ＆ manual method caused the reduction of flavanol and hydroxycirmamic acids. Therefore, mechanical ＆ manual and mechanical 70 cm methods had realistic reference significance for leaf trimming management.

关 键 词：机械修剪 赤霞珠 酚类物质 花色苷 类黄酮 

分 类 号：S663.1[农业科学—果树学]