新梢密度对白玉霓葡萄风味品质和葡萄酒香气的影响  

Influence of different shoot densities on fruit quality and wine aroma of Ugni Blanc

作　　者：肖慧琳[1] 徐维华[1] 杨亚超 唐美玲[1] 李记明 郑秋玲[1] 王建萍[1] XIAO Huilin;XU Weihua;YANG Yachao;TANG Meiling;LI Jiming;ZHENG Qiuling;WANG Jianping(Yantai Academy of Agricultural Sciences/Shandong Engineering Research Center for Grape Breeding and Cultivation/Shandong Technology Innovation Center of Wine Grape and Wine/Yantai Key Laboratory of Quality Safety and Nutrition of Characteristic Fruits,Yantai,Shandong,265500,China;Yantai Chang Yu Pioneer Wine Co.Ltd.,Yantai,Shandong,265503,China)

机构地区：[1]山东省烟台市农业科学研究院/葡萄良种选育与良法栽培山东省工程研究中心/山东省酿酒葡萄与葡萄酒技术创新中心/烟台市特色果品质量安全与营养重点实验室,山东烟台265500 [2]烟台张裕葡萄酿酒股份有限公司,山东烟台265503

出　　处：《中国南方果树》2025年第2期165-169,共5页South China Fruits

基　　金：山东省重点研发计划(重大科技创新工程)(2022CXGC010605);山东省重点研发计划(农业良种工程)(2022LZGCQY018)资助;国家现代农业产业技术体系(CARS-29-17)。

摘　　要：新梢管理是葡萄栽培的关键环节之一,直接影响葡萄果实品质和产量。以酿造优质白兰地的主要葡萄品种“白玉霓”为试材,新梢管理期保留不同新梢密度(9、11和18条/m,以立柱间距计),对不同新梢密度下的果实病害率、还原糖含量、可滴定酸含量和葡萄酒香气进行比较和分析。结果表明,适当降低新梢密度可提高“白玉霓”果实还原糖含量,降低病穗率;新梢密度对“白玉霓”葡萄酒香气影响较大,9条/m新梢密度的葡萄酒香气物质总含量和果香(酯类尤其是脂肪酸乙酯含量)显著提升。New shoot management is one of the key aspects of viticulture,which directly affects the quality and yield of grape berries.Ugni Blanc grape variety,a primary cultivar for producing high-quality brandy,was used as the experimental material,and the incidence of fruit diseases,the total soluble solid content,the content of volatile compounds,and the wine aroma under different shoot density(9,11 and 18 shoots/m)were compared and analyzed.The results indicated that reducing the density of new shoots properly could enhance the total soluble solid content of Ugni Blanc grape and reduce the incidence of diseases.The density of new shoots significantly impacted the wine aroma,with the density of 9 shoots/m significantly enhancing the total content of aroma and flavour compounds,particularly ester compounds,such as fatty acid ethyl ester.

关 键 词：新梢密度 白玉霓 葡萄酒 香气成分 

分 类 号：S663.1[农业科学—果树学]