宁夏贺兰山东麓威代尔贵腐葡萄特征研究

发布时间：2018-07-04 08:04

本文选题：贺兰山东麓 + 威代尔　；参考：《宁夏大学》2017年硕士论文

【摘要】：本研究以宁夏贺兰山东麓产区威代尔(Vidal Blanc)葡萄为原料,定期检测果实成熟过程中的品质变化,探究自然条件下贺兰山东麓产区能否发生贵腐现象。试验主要以威代尔成熟过程中变为黑褐色果实(黑果)为研究对象,利用保湿培养和组织分离的方法检测葡萄果粒表面微生物种类,明确造成葡萄果粒皱缩变为黑褐色的主要微生物种类,并以皱缩果实(皱果)和正常果实(正常果)作为对照,在成熟过程研究果实各项理化指标和感官品质变化。采收后利用固相微萃取·气相色谱-质谱联用仪(SPME-GC-MS)定性分析果汁中挥发性物质,并利用小容器酿酒。酒样稳定后测定酒样含糖量、酒精度等常规理化指标,由专业品尝人员对酒样进行感官品质评分,利用固相微萃取定性分析酒样中挥发性物质含量。结果表明:1.在自然条件下威代尔葡萄部分果实会形成黑果并失水皱缩,具有贵腐的感官特征,较对照果实而言,黑果香气更加浓郁,百粒重、百粒体积较小,含糖量较高,出汁率较低。2.利用保湿培养稀释分离和组织分离方法分离果粒表面微生物,经鉴定主要微生物类群为灰葡萄孢(Botrytis cinerea),经光学显微镜观察灰葡萄孢为表层侵染,符合贵腐的感染特征,表明贺兰山东麓产区部分威代尔果实能在自然条件下形成贵腐,造成其感染的微生物主要是灰葡萄孢·Botrytis cinerea)。3.利用相同工艺进行操作,酿造的酒样表现良好,颜色呈金黄色,水果香气浓郁,焦糖、蜂蜜味明显,具有贵腐酒的典型特征,各项指标符合国家标准。利用固相微萃取的方法测定果汁及酒中的挥发性物质相对百分含量,黑果果汁及酒中香气表现更加突出。
[Abstract]:In this study, Vidal Blanc grapes in the eastern foothills of Helan Mountain in Ningxia were used as raw materials to detect the changes of fruit quality during fruit ripening periodically, and to explore whether expensive rot could occur in the eastern foothills of Helan Mountain under natural conditions. In this experiment, the changes of fruit (black fruit) into dark brown fruit (black fruit) during the ripening of Wheydale were studied. The microbial species on the surface of grape fruit were detected by moisturizing culture and tissue separation. The main microbial species that caused the fruit shrinkage to become dark brown were identified. The changes of physical and chemical indexes and sensory quality of the fruit were studied in the ripening process with the wrinkled fruit (wrinkled fruit) and the normal fruit (normal fruit) as the control. After harvest, the volatile substances in fruit juice were qualitatively analyzed by SPME-GC-MS, and the wine was made in small containers. After the wine sample was stabilized, the sugar content, alcohol content and other conventional physical and chemical indexes were determined. The sensory quality of the wine sample was scored by the professional taste personnel, and the volatile substance content in the wine sample was qualitatively analyzed by solid phase microextraction (SPME). The result shows that 1: 1. Under natural conditions, some of the fruit of Wheydale grape will form black fruit and lose water, which has the characteristic of expensive sensuous organ. Compared with the control fruit, the black fruit aroma is more intense, 100 seeds weight, 100 seeds smaller, the sugar content higher, and the juice yield is lower than that of the control fruit. The surface microbes of fruit grains were isolated by moisturizing, culture, dilution and tissue isolation. The main microbial groups were identified as Botrytis cinerea), (Botrytis cinerea),) as surface infection, which was in line with the characteristic of expensive rot. The results showed that part of the fruit of Weidell in the eastern foothills of Helan Mountain could form expensive rot under natural conditions, and the main microorganism that caused the infection was Botrytis cinerea) .3. By using the same technology, the wine sample is good, the color is golden, the fruit aroma is rich, the caramel and honey taste is obvious, the wine has the typical characteristic of the expensive rot wine, and the indexes accord with the national standard. The relative content of volatile substances in fruit juice and wine was determined by solid phase microextraction, and the aroma of black fruit juice and wine was more prominent.
【学位授予单位】：宁夏大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S663.1

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