转色前叶果比处理对“赤霞珠”和“北玫”葡萄有机酸积累和果实品质的影响

发布时间：2018-12-08 09:01

【摘要】：为了提高酿酒葡萄果实品质,研究不同叶果比对酿酒葡萄果实生长发育、有机酸积累和果实品质的影响。本试验以6年生的“赤霞珠”和3年生的“北玫”为试验材料,在转色前通过疏叶疏果的方式调整酿酒葡萄的叶果比,生长过程中观测及对比各组酿酒葡萄果实生长发育、有机酸积累、糖分、单宁、总酚和花色苷含量。研究结果表明：1.酿酒葡萄果实百粒重随叶果比的增大,呈增长趋势。其中“赤霞珠”和“北玫”酿酒葡萄16:1(叶/穗)处理的果实百粒重最大。但“赤霞珠”和“北玫”葡萄不同处理的果实百粒重与对照相比变化均不明显。2.不同叶果比处理下,酿酒葡萄果实中苹果酸和柠檬酸含量随叶果比的降低有增多的趋势,而酒石酸含量随叶果比的增大呈增加的趋势。当叶果比小于16:1(叶/穗)时,“赤霞珠”和“北玫”葡萄果实中苹果酸和柠檬酸含量明显提高。叶果比大于等于16:1(叶/穗)时葡萄果实中酒石酸大量积累。3.采收期的酿酒葡萄,“赤霞珠”和“北玫”葡萄叶果比为16:1(叶/穗)时,果实中可溶性总糖、还原糖、总酚、单宁和总花色苷含量明显增加。同时此叶果比处理下的“赤霞珠”和“北玫”葡萄果实中可滴定酸含量适中,明显提高了酿酒葡萄果实的品质。因此,根据以上研究结果表明,不同叶果比处理下的酿酒葡萄果实中有机酸积累的种类不同。同时在合理的叶果比范围内,提高叶果比可以提高酿酒葡萄果实品质。在本试验条件下,建议贺兰山东麓酿酒葡萄品种“赤霞珠”和“北玫”最适叶果比均为16/1(叶/穗)。
[Abstract]:In order to improve the fruit quality of wine grape, the effects of different leaf / fruit ratio on fruit growth, organic acid accumulation and fruit quality were studied. Six year old Cabernet Sauvignon and three year old North Rose were used as the experimental materials. The leaf / fruit ratio of wine grape was adjusted by thinning leaves and fruits before color conversion, and the fruit growth and development of each group were observed and compared during the growth process. Organic acid accumulation, sugar, tannin, total phenol and anthocyanin content. The results show that: 1. The 100-seed weight of wine grape fruit increased with the increase of leaf-fruit ratio. Among them, Cabernet Sauvignon and Beimei grape had the largest fruit weight at 16:1 (leaf / ear). However, the weight of 100 seeds of Cabernet Sauvignon and Beimei grape treated with different treatments had no significant change compared with the control. 2. The malic acid and citric acid content in wine grape fruit increased with the decrease of leaf / fruit ratio, but the tartaric acid content increased with the increase of leaf / fruit ratio under different leaf / fruit ratio treatments. When the ratio of leaf to fruit was less than 16:1 (leaf / ear), the malic acid and citric acid content in Cabernet Sauvignon and North Rose grape fruit increased significantly. When the ratio of leaf to fruit is greater than 16:1 (leaf / ear), the tartaric acid accumulation in grape fruit is 3. 3. When the ratio of leaf to fruit of Cabernet Sauvignon and North Rose grape was 16:1 (leaf / panicle), the contents of soluble sugar, reducing sugar, total phenol, tannin and anthocyanin increased obviously. At the same time, the titratable acid content of Cabernet Sauvignon and North Rose grape fruit was moderate, and the quality of wine grape fruit was improved obviously. Therefore, according to the above results, the accumulation of organic acids in wine grape fruits under different leaf / fruit ratio was different. At the same time, the fruit quality of wine grape could be improved by increasing the ratio of leaf to fruit in the reasonable range of leaf and fruit ratio. Under the experimental conditions, it was suggested that the optimum leaf / fruit ratio of Cabernet Sauvignon (Cabernet Sauvignon) and North Rose (Cabernet Sauvignon) at the eastern foot of Helan Mountain was 16 / 1 (leaf / ear).
【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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