摘叶处理对酿酒葡萄果实酚类物质的影响  

Effects of leaf removal treatment on phenolic compounds in wine grape fruit

作　　者：赵亚蒙 陈黄曌 乐小凤 赵婷 段冰冰 张振文[1,2] ZHAO Yameng;CHEN Huangzhao;YUE Xiaofeng;ZHAO Ting;DUAN Bingbing;ZHANG Zhenwen(College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

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 [3]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《中国酿造》2019年第6期83-89,共7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-29-zp-6)

摘　　要：以赤霞珠和品丽珠为试材,研究摘叶处理对赤霞珠和品丽珠葡萄果实酚类物质(总花色苷、总酚、单宁及非花色苷单体酚类物质)含量的影响,为晋中南地区酿酒葡萄及葡萄酒的生产提供理论依据。结果表明,摘叶能促进葡萄果实酚类物质的积累,其中赤霞珠在转色初期摘除4片叶效果最好,能显著提高采收期成熟度、总花色苷(增加了23.92%)、总酚(增加了22.00%)及非花色苷单体酚类物质含量(增加了83.02%)(P<0.05);而品丽珠在转色末期摘除6片叶效果最佳,能显著提升采收期成熟度、总花色苷(增加了12.79%)、总酚(增加了26.17%)、单宁(增加了128.80%)及非花色苷单体酚类物质含量(增加了140.82%)(P<0.05)。Using Cabernet Sauvignon and Cabernet Franc as test materials, the effects of leaf removal treatment on the phenolic compounds (total anthocyanin, total phenol, tannin and non-anthocyanins monomer phenolic compounds) contents in the Cabernet Sauvignon and Cabernet Franc grape fruit were studied, to provide a theoretical basis for the production of wine grapes and wine in the central and southern regions of Shanxi in China. The results showed that leaf removal treatment could promote the accumulation of phenolic compounds in grape fruit. The quality of Cabernet Sauvignon grape fruit was the optimal to remove 4 leaves in the veraison, which could significantly improve the maturity, the total anthocyanin (increased by 23.92%), total phenol (increased by 22.00%) and non-anthocyanins monomer phenolic compounds (increased by 83.02%) contents in the harvest period (P<0.05). The quality of Cabernet Franc grape was the optimal to remove 6 leaves at the end of veraison, which could significantly improve the maturity, total anthocyanin (increased by 12.79%), total phenol (increased by 26.17%), tannin (increased by 128.80%) and non-anthocyanins monomer phenolic compounds (increased by 140.82%) contents (P<0.05).

关 键 词：赤霞珠 品丽珠 摘叶处理 酚类物质 

分 类 号：S663.1[农业科学—果树学]