疏穗对‘赤霞珠’葡萄酒类黄酮物质含量的影响  

Impact of Cluster Thinning on the Contents of Flavonoids in Cabernet Sauvignon Wine

作　　者：曾桂花 高飞飞 惠竹梅[1,2] 张振文 ZENG Gui-hua;GAO Fei-fei;HUI Zhu-mei;ZHANG Zhen-wen(College of Enology,Northwest A&F University,Yangling 712100,Shaanxi,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨陵712100 [2]陕西省葡萄与葡萄酒工程中心,陕西杨陵712100

出　　处：《西北林学院学报》2021年第5期112-117,共6页Journal of Northwest Forestry University

基　　金：国家现代农业产业技术体系建设专项资金资助项目(CARS-29-zp-6)。

摘　　要：为探讨疏穗对葡萄酒类黄酮物质含量的影响,以‘赤霞珠’为试验材料,在果实豌豆粒大小时期进行疏穗处理,葡萄藤负载量分别为22(CK)、16穗·株^(-1)(C1)和10穗·株^(-1)(C2)。采收成熟葡萄果实酿造干红葡萄酒,应用高效液相色谱-质谱联用(HPLC-MS)分析酒样中类黄酮物质的种类及含量。结果表明,疏穗提高了葡萄酒中单体花色苷和黄烷醇的含量,降低了黄酮醇的含量。主成分分析可以看出3种疏穗处理下‘赤霞珠’葡萄酒品质具有差异性。表明在山西乡宁地区,适度疏穗可以提高‘赤霞珠’葡萄酒中类黄酮物质的含量。其中葡萄藤负载量为10穗·株^(-1)时,葡萄酒中类黄酮含量最高。To research the effects of cluster thinning on the concentration of flavonoids in wine, ‘Cabernet Sauvignon’(Vitis vinifera) was acted as test material in this study.The loading quantities was set up as 22(control),16(C1),and 10(C2) clusters per vine at pea-sized grape berry phenological stage.Dry red wine was brewed using these ripe grape berry.The flavonoid compounds in wine were determined by high performance liquid chromatography-mass spectrometry(HPLC-MS).The results indicated that cluster thinning treatments significantly increased the contents of monomer anthocyanins and flavanols in wine, while decreased the contents of flavonols.Principal component analysis showed that the quality of wines under the three cluster thinning treatments was different.In summary, moderately cluster thinning increased the abundance of flavonoid compounds in ?Cabernet Sauvignon? wine in the Xiangning County of Shanxi Province.When the loading level was 10 clusters per vine, the flavonoid contents in wine was the highest.

关 键 词：‘赤霞珠’ 疏穗 葡萄酒 类黄酮物质 

分 类 号：S663.1[农业科学—果树学]