摘叶处理对贺兰山东麓酿酒葡萄品丽珠果实酚类物质的影响  

Effects of leaf removal on phenolic compounds in wine grape Cabernet Franc fromEastern foothills of Helan Mountains

作　　者：陈永 刘芸齐 张振文[2,4] CHEN Yong;LIU Yunqi;ZHANG Zhenwen(Ningxia Helan Mountain's Eastern FoothillsWine Industry Investment and Development Group Co.,Ltd.,Yinchuan 750000,China;College of Enology,Northwest A&F University,Yangling 712100,China;Ningxia Xige Estate Co.,Ltd.,Wuzhong 751600,China;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yinchuan 750104,China)

机构地区：[1]宁夏贺兰山东麓葡萄酒产业投资发展集团有限公司,宁夏银川750000 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100 [3]宁夏西鸽酒庄有限公司,宁夏吴忠751600 [4]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏银川750104

出　　处：《中国酿造》2024年第12期64-70,共7页China Brewing

基　　金：宁夏回族自治区重点研发计划重点项目(2023BCF01001);国家葡萄产业技术体系建设专项(CARS-29-zp-6)。

摘　　要：为了增强葡萄果实着色、提升花色苷等酚类物质含量进而提高葡萄酒质量,该研究以宁夏贺兰山东麓葡萄酒产区贺金樽酒庄的品丽珠(Vitis vinifera)为试材,于浆果转色初期、完成期和完成后2周分别摘除新梢基部2片叶、4片叶和6片叶,比较不同处理的成熟葡萄果实中的酚类物质差异。结果表明,大多数摘叶处理可显著提高葡萄果实可溶性固形物含量(P<0.05)。新梢基部不同时期和不同强度摘叶处理均可显著提高果实总花色苷含量(P<0.05),绝大多数处理显著提高了果实总酚、总单宁、总黄烷醇和总类黄酮含量(P<0.05);摘叶处理均显著提高了果皮9种主要单体花色苷的总含量(P<0.05),多数处理提高了果皮香豆酰化类花色苷、糖基化花色苷所占单体花色苷总量的比例,但不同摘叶处理对果实非花色苷酚类物质组分的影响不同。新梢基部摘叶处理显著提升了贺兰山东麓品丽珠果实花色苷及其他酚类物质的含量(P<0.05),其中浆果转色完成期摘除6片叶和转色初期摘除4片叶的效果最佳。In order to enhance the color of grape fruits,increase the content of phenols(such as anthocyanins),and improve the quality of wine,using Cabernet Franc(Vitis vinifera)from Hejinzun Chateau located in the Eastern foothills of Helan Mountains,Ningxia as the test material,two leaves,four leaves and six leaves were removed from the base of the new shoots at the beginning of veraison,finishing of veraison,and two weeks after veraison,and the difference of phenolic substances in ripe grape fruits with different treatments was compared.The results showed that the most leaf removal treatments could improve the soluble solid contents of grape berries(P<0.05).Leaf removal treatments at different stages and intensity of new shoots base significantly increased total anthocyanins contents in grape berries(P<0.05),and most treatments greatly enhanced the contents of total phenols,tannins,flavanols,and flavonoids(P<0.05).Leaf removal treatments significantly increased the total contents of nine main monomeric anthocyanins in the grape pericarp(P<0.05).Meanwhile,most treatments improved the proportion of coumaroylated and glycosylated anthocyanins of pericarp in the total monomeric anthocyanins.However,the leaf removal treatments of new shoots base significantly increased the contents of anthocyanins and other phenols in Cabernet Franc fruits at the Eastern foothills of Helan Mountains(P<0.05).The effects of removing 6 leaves at finishing of veraison and 4 leaves at beginning of veraison were the optimal.

关 键 词：贺兰山东麓 品丽珠 摘叶 花色苷 酚类物质 

分 类 号：TS261.9[轻工技术与工程—发酵工程]