有机无机肥配施菌剂对葡萄园土壤、果实及葡萄酒品质的影响  

Effects of microbial agents and organic-inorganic fertilizer application on soil fertility,grape and wine quality in cabernet sauvignon grape cultivar

作　　者：张慧珍 张齐[2] 高邦牢 缪成鹏 王群力 惠竹梅[1,4] 王雪飞 ZHANG Hui-zhen;ZHANG Qi;GAO Bang-lao;MIAO Cheng-peng;WANG Qun-li;HUI Zhu-mei;WANG Xue-fei(College of Enology,Northwest A&F University,Xianyang Shaanxi 712100;Yangling Vocational&Technical College,Xianyang Shaanxi 712100;Shanxi RongZi Winery Co.,Ltd,Xiangning County,Xiangning Shanxi 042100;Shaanxi Grape and Wine Engineering Center,Xianyang Shaanxi 712100)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西咸阳712100 [2]杨凌职业技术学院,陕西咸阳712100 [3]山西戎子酒庄有限公司,山西乡宁042100 [4]陕西省葡萄与葡萄酒工程技术研究中心,陕西咸阳712100

出　　处：《中国土壤与肥料》2024年第1期129-140,共12页Soil and Fertilizer Sciences in China

基　　金：陕西省重点研发计划项目(2023-YBNY-243,2022NY-113);宁夏回族自治区重点研发计划项目(2023BCF01023);国家现代农业产业技术体系建设专项(CARS-29-zp-6)。

摘　　要：为了减少化肥施用量,充分发挥有机肥效应并有效提高酿酒葡萄果实品质,试验设置不施肥对照(CK)、100%化肥(C_(1))、100%有机肥(O_(1))、100%有机肥+菌剂(O_(1)B)、60%化肥+40%有机肥(C_(0.6)O_(0.4))、60%化肥+40%有机肥+菌剂(C_(0.6)O_(0.4B))6个处理,除CK外,各施肥处理的氮、磷、钾养分含量一致,研究不同处理对赤霞珠葡萄园土壤养分、果实及葡萄酒基本理化性质以及酚类物质积累的影响,分析土壤环境因子与葡萄及葡萄酒品质指标的相关性,以期为酿酒葡萄的科学高效施肥提供参考依据。结果表明:与CK处理相比,O_(1)和C_(0.6)O_(0.4)处理的土壤有机质、全氮、全钾、速效钾和可溶性有机碳含量分别提高30.22%和70.65%、27.45%和31.37%、10.10%和20.11%、438.93%和491.60%。与C_(1)处理相比,有机肥配施菌剂处理(O_(1)B、C_(0.6)O_(0.4B))土壤有机质、全氮、全钾、速效钾含量分别提高了101.30%和104.78%、27.45%和47.06%、13.58%和23.12%、2.23%和15.81%。有机肥配施菌剂可显著提升葡萄园土壤肥力;与CK相比,C_(0.6)O_(0.4B)处理的葡萄果实总可溶性固形物、还原糖、糖酸比分别提高了4.93%、10.35%和49.78%;葡萄酒酒度提高了6.67%、总酸含量降低了7.93%;果皮总酚和总花色苷含量分别提高了26.98%和19.56%,葡萄酒总酚和总花色苷含量分别提高了11.13%和56.98%;冗余度分析和Spearman相关系数表明,酿酒葡萄果实和葡萄酒品质指标的变化与土壤环境因子(有机质、硝态氮、铵态氮、速效钾、有效磷)密切相关,证实了生物菌剂和有机肥共施可提高酿酒葡萄品质。综合比较,施用有机肥及菌剂可以改善土壤性状及酿酒葡萄品质,进而提高葡萄酒口感和色泽品质,其中减施化肥配施有机肥和菌剂(C_(0.6)O_(0.4B))效果最好。In order to reduce the amount of chemical fertilizer,give full play to the effect of organic fertilizer and effectively improve the quality of wine grapes,a field plot experiment with six treatments was conducted,which were no fertilizer control(CK),100%chemical fertilizer(C_(1)),100%organic fertilizer(O_(1)),100%organic fertilizer+microbial agent(O_(1)B),60%chemical fertilizer+40%organic fertilizer(C_(0.6)O_(0.4))and 60%chemical fertilizer+40%organic fertilizer+microbial agent(C_(0.6)O_(0.4B)).The contents of N,P2O5,K2O were the same in all fertilization treatments except CK.The effects of different fertilization treatments on soil nutrients,basic physicochemical properties and phenolic accumulation of grapes and wine were studied to analyze the correlation between soil environmental factors and quality indexes of grapes and wine,and the theoretical basis for scientific and efficient fertilization of wine grapes could be provided.The results showed that compared with CK treatment,the soil organic matter,total nitrogen,total potassium,available potassium and soluble organic carbon treated by O_(1) and C_(0.6)O_(0.4) treatments were significantly increased by 30.22%and 70.65%,27.45%and 31.37%,10.10%and 20.11%and 438.93%and 491.60%,respectively.Compared with C_(1) treatment,the soil organic matter,total nitrogen,total potassium,available potassium treated by O_(1)B and C_(0.6)O_(0.4B) treatments were significantly increased by 101.30%and 104.78%,27.45%and 47.06%,13.58%and 23.12%and 2.23%and 15.81%,respectively.Organic fertilizer with microbial agent treatment significantly improved the soil fertility in vineyards.Compared with CK,the total soluble solids,reducing sugars,and sugar-acid ratio of grapes treated by C_(0.6)O_(0.4B) treatment were increased by 4.93%,10.35%and 49.78%,respectively;the alcohol of wine was increased by 6.67%and the total acid content was decreased by 7.93%;the total phenol and total anthocyanin content of skins were increased by 26.98%and 19.56%,respectively;total phenols and total anthocyan

关 键 词：有机无机肥配施 微生物菌剂 土壤 赤霞珠 葡萄酒品质 单体花色苷 

分 类 号：S663.1[农业科学—果树学]