葡萄树体顶端遮光处理对新疆天山北麓产区葡萄酒色泽品质的影响  

Effects of Top Shading Treatment on Wine Colour Quality in the Producing Areas of Northern Part of Tianshan Mountains in Xinjiang

作　　者：张珍珍 董荣 乔丹 薛峰 魏登攀 庞红勋 武运 ZHANG Zhen-zhen;DONG Rong;QIAO Dan;XUE Feng;WEI Deng-pan;PANG Hong-xun;WU Yun(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Turpan Loulan Wine Co.,LTD,Shanshan 838200,China;Xinjiang Zhangyu Baron Babao Winery Co.,LTD,Shihezi 832061,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆吐鲁番楼兰酒业有限公司,鄯善838200 [3]新疆张裕巴保男爵酒庄有限公司,石河子832061

出　　处：《新疆农业大学学报》2022年第5期391-397,共7页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区重大科技专项项目(2022A02002-2);国家自然科学基金项目(31660547);新疆维吾尔自治区重点研发计划项目(2020B01005-3);新疆维吾尔自治区自然科学基金项目(2020D01A53)。

摘　　要：为改善新疆葡萄酒颜色不稳定易黄化问题,本试验采用新疆玛纳斯县中信国安酒厂葡萄种植基地的赤霞珠葡萄为试验材料,设置不遮光组、在葡萄果实开始转色-完全成熟期间和完全转色-完全成熟两个时期分别使用遮光率为50%和20%的遮光网进行树体顶端遮光,共5组处理,果实成熟后酿酒,分析葡萄酒的感官品质,研究葡萄酒的黄化程度及酚类物质的组成及含量。结果表明,与对照组相比完全转色-完全成熟期使用遮光率20%的遮光网处理组在酒精发酵结束时提高了葡萄酒中花色苷的含量(P<0.05),当酒体在温度为20℃且黑暗的环境中陈酿1年后,开始转色-完全成熟期间采用遮光率为20%和50%遮光网处理均提高了酒体中花色苷的含量(P<0.05),完全转色-完全成熟期间进行树体顶端遮光增加了酒精发酵结束及陈酿1年两个时间点葡萄酒中的香豆酰化修饰花色苷的含量。其中在果实开始转色-完全成熟使用50%遮光网进行遮光后酿造的葡萄酒样品延缓葡萄酒颜色黄化的效果更加明显,二甲花翠素葡萄糖苷、二甲花翠素乙酰化葡萄糖苷及没食子酸为葡萄酒颜色改变的主要贡献物质。Cabernet Sauvignon grapes from the CITIC Guoan Winery Vineyard in Manas County,Xinjiang were employed as the trial material to reduce the color instability and yellowing of Xinjiang wines.At the beginning and end of the veraison,the tops of the vines were shaded with 50% and 20% shade netting.After ripening,the wines were vinified,and their organoleptic and color qualities were evaluated.The results showed that the use of 20% light-transmitting shading nets at the end of alcoholic fermentation increased the amount of anthocyanin in the wines compared to the control group(P<0.05),that the use of 20% and 50% light-transmitting shading nets at the beginning of colour change and full maturation increased the amount of anthocyanin in the wines when the wines were aged for one year at 20℃ in darkness(P<0.05),and that the use of apical shading during full colour change and full maturation increased the amount of coumarin modified anthocyanin in the wines at both the end of alcoholic fermentation and one year of ageing.The yellowing of the wine was delayed more significantly in samples made after shading with 50% shading nets from the start of colour change to full ripeness,with dimethylcoumarin glucoside,dimethylcoumarin acetylated glucoside and gallic acid being the main contributors to the colour change in the wine.

关 键 词：遮光 赤霞珠 葡萄酒 色泽 

分 类 号：TS262.6[轻工技术与工程—发酵工程]