发酵液对‘玫瑰香’葡萄生长发育及果实品质的影响  

Effects of fermented liquid on ’Muscat Hamburg’ grapevine growth and berry quality

作　　者：聂松青[1,2] 田淑芬 NIE Songqing;TIAN Shufen(College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China;Dongguan Agricultural Science Research Center,Dongguan 523086,China;College of Horticulture and Landscape Architecture,Tianjin Agricultural University,Tianjin 300380,China)

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]东莞市农业科学研究中心,广东东莞523086 [3]天津农学院园艺园林学院,天津300380

出　　处：《中外葡萄与葡萄酒》2019年第5期8-11,20,共5页Sino-Overseas Grapevine & Wine

基　　金：天津市科技成果转化与推广项目（201502330）;现代农业产业技术体系专项资金资助项目（CARS-30）;东莞市社会科技发展（一般）项目（20185071011185）

摘　　要：以‘玫瑰香’葡萄为试材,研究了不同浓度的发酵液对树体生长发育及果实品质的影响,测定了树体生长指标,果实中的还原糖、可滴定酸、总花色苷、单宁、总酚含量,为探索发酵液对葡萄的使用效果提供参考。结果表明:低浓度发酵液对葡萄果实中的可溶性固形物、可滴定酸、花色苷、单宁、总酚等含量均有明显影响,尤其是发酵液原液稀释至400倍浇灌可显著提高葡萄果实还原糖、单宁及总酚含量。设施葡萄生产上采用发酵液浇灌,可较大程度提高葡萄生长特性及果实品质。The effects of different concentrations of fermented liquid on 'Muscat Hamburg' grapevine growth and berry quality were studied.The growth index of tree,the contents of reducing sugar,titratable acid,total anthocyanin,tannin and total phenol in the berry were determined,it to provide reference for exploring the use effect of fermentation liquor on grape.The results showed that the low concentration fermented liquid had obvious effects on the contents of soluble solids,titratable acid,anthocyanin,tannin and total phenol in grape berries,especially the reducing sugar,tannin and total phenol contents in grape fruits could be significantly increased by diluting the fermentation liquor stock solution to 400 times.Experiments showed that the concentration of fermentation liquor had a significant effect on the quality of grape berry,and the appropriate concentration of fermentation liquor could improve the quality of grape berry.

关 键 词：发酵液 玫瑰香 葡萄 果实品质 

分 类 号：S663.1[农业科学—果树学]