砧木嫁接对赤霞珠葡萄酿酒品质的影响  

Effect of rootstock grafting on the quality of Cabernet Sauvignon wine

作　　者：于筱 张付春[2] 周晓明[2] 钟海霞[2] 伍新宇[2] 陈恺 YU Xiao;ZHANG Fuchun;ZHOU Xiaoming;ZHONG Haixia;WU Xinyu;CHEN Kai(School of Food Science and Pharmacy,Xinjiang Agriculture University,Urumqi 830052,China;Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091

出　　处：《中国酿造》2025年第3期171-177,共7页China Brewing

基　　金：国家自然科学基金资助项目(32260732);自治区重点研发项目(2022B02034-3)。

摘　　要：为了研究砧木对赤霞珠葡萄酿酒品质的影响,以自根苗赤霞珠(CS)为对照,采用两种砧木(5BB、SO4)嫁接赤霞珠葡萄(CS/5BB、CS/SO4)酿造干红葡萄酒,测定干红葡萄酒的理化指标、单体酚类、花色素单体及挥发性风味成分,同时进行感官评价。结果表明,CS/5BB酿造干红葡萄酒的酒精度略高于CS/SO4及CS酿造干红葡萄酒,CS/5BB、CS/SO4酿造干红葡萄酒的残糖、总酸含量均低于CS酿造干红葡萄酒,而总酚、总原花青素、总黄酮、总花色苷含量均高于CS酿造干红葡萄酒。从干红葡萄酒中共检出22种单体酚类物质,其中CS/5BB、CS/SO4酿造干红葡萄酒中分别有16种、17种单体酚类物质,含量高于CS酿造干红葡萄酒。CS/5BB、CS/SO4酿造干红葡萄酒的花色素单体含量普遍高于CS酿造干红葡萄酒。从干红葡萄酒中共检出107种挥发性风味成分,CS/5BB、CS/SO4酿造干红葡萄酒中的挥发性风味成分含量分别比CS酿造干红葡萄酒高0.465 mg/L、0.648 mg/L。CS/5BB酿造干红葡萄酒的感官质量优于CS及CS/SO4酿造干红葡萄酒。综上,5BB砧木可作为嫁接赤霞珠葡萄的优选砧木。In order to study the effect of rootstocks on the quality of Cabernet Sauvignon wine,using self-rooted Cabernet Sauvignon(CS)as control,dry red wines were brewed using Cabernet Sauvignon(CS/5BB,CS/SO4)grafted with two kinds of rootstocks(5BB,SO4).The physicochemical indexes,monomer phenols,anthocyanin monomer and volatile flavor components of dry red wine were determined,and sensory evaluation was carried out.The results showed that the alcohol content in the dry red wine brewed with CS/5BB was slightly higher than that in the dry red wine brewed with CS/SO4 and CS.The contents of residual sugar and total acid in the dry red wine brewed with CS/5BB and CS/SO4 were lower than those in the dry red wine brewed with CS,while the contents of total phenols,total proanthocyanidins,total flavonoids and total anthocyanins were higher than those in the dry red wine brewed with CS.A total of 22 monomer phenols were detected from dry red wine.Among them,the monomer phenols detected in the dry red wine brewed with CS/5BB and CS/SO4 were 16 and 17 types,respectively,and the contents were higher than those in the dry red wine brewed with CS,respectively.The contents of anthocyanidin monomer in the dry red wine brewed with CS/5BB and CS/SO4 were generally higher than those in the dry red wine brewed with CS.A total of 107 volatile flavor components were detected from dry red wine,and the contents of volatile flavor components in the dry red wine brewed with CS/5BB and CS/SO4 were 0.465 mg/L and 0.648 mg/L higher than those in the dry red wine brewed with CS,respectively.The sensory quality of dry red wine brewed with CS/5BB was better than that of dry red wine brewed with CS and CS/SO4.In summary,5BB rootstock could be used as a preferred rootstock for grafting Cabernet Sauvignon.

关 键 词：赤霞珠葡萄 砧木 酿酒品质 酚类物质 挥发性风味成分 感官评价 

分 类 号：TS262.6[轻工技术与工程—发酵工程]