香格里拉产区“赤霞珠”葡萄果实品质积累规律
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摘要
以欧亚种酿酒葡萄"赤霞珠"为试材,采用分光光度法,系统比较了金沙江流域和澜沧江流域不同海拔"赤霞珠"葡萄果实品质差异及其发育期品质指标的积累规律,以期为香格里拉及世界其它高海拔产区优质和特色葡萄与葡萄酒的生产提供参考。结果表明:较长的日照时长、较强的紫外辐射及较大的温差使得位于海拔2 121m的溜筒江生产的"赤霞珠"葡萄果实还原糖含量最高(265.16g·L~(-1)),总酸最低(4.01g·L~(-1))。另外,位于海拔2 238m的达日生产的"赤霞珠"葡萄果实总酚、单宁和果皮总花色苷含量最高(分别为8.58mg·g~(-1)、11.54mg·g~(-1)和160.53A520·g~(-1))。金沙江和澜沧江流域各产地发育期葡萄果实可溶性固形物和还原糖含量均呈升高趋势,总酸均呈先增加后降低趋势。金沙江流域(瓦卡和达日)比澜沧江流域(西当、斯农和阿东)葡萄果实还原糖快速积累期和总酸快速下降期普遍提前2周左右。金沙江流域和澜沧江流域各产地在海拔2 000～2 250m范围内,成熟期葡萄果实中总酚、单宁和果皮总花色苷含量随着葡萄园海拔升高而升高,并均在各流域2 250m附近的葡萄园达最高。随着葡萄园海拔再度升高,到海拔最高的阿东(2 602m),其葡萄果实中总酚和单宁的含量又有所下降,但是果皮总花色苷没有显著变化。金沙江流域2个产地葡萄果实总酚和单宁含量在整个发育期内的积累规律与澜沧江流域4个产地不同,且达到最大值的时期也不同。可能是由于澜沧江流域溜筒江产地的风土条件与金沙江流域类似,其发育期内品质指标,特别是还原糖和总酸含量的变化与金沙江流域具有类似的模式。
Taking the‘Cabernet Sauvignon'grape at different altitudes in different basins of ShangriLa as test materials,the reducing sugar,total acid,total phenolics,tannin and total anthocyanins content of the grape were determined from the development stage to the mature stage.To provide a theoretical reference for the production of high-quality and characteristic grapes and wines in ShangriLa and other high-altitude regions of the world,the differences in fruit quality and the accumulation law of basic quality indexes were discussed during the development period of the grape at different altitudes in the Jinsha River Basin and Lancang River Basinto provide a theoretical reference for the production of high-quality and characteristic grapes and wines in Shangri-La and other high-altitude regions of the world.The results showed that the longer duration of sunshine,UV radiation,and the larger temperature difference made great contribution to the grapes at Liutongjiang vineyard(located at about 2 121 mabove sea level)with the highest sugar content,the lowest total acid.The sugar content was 265.16g·L~(-1),while total acid content was 4.01g·L~(-1).In addition,the content of total phenolics,tannin and total anthocyanins of the Dari vineyard(about 2 238 m)were the highest(8.58mg·g~(-1),11.54mg·g~(-1) and 160.53A520·g~(-1),respectively)in all sampling vineyards.The soluble solids and sugar content of grape in all sampling vineyards of Jinsha River and Lancang River Basin showed an increasing trend,and the total acid content increased first and then decreased.The rapid accumulation period of reducing sugar content and rapid decline period of total acid content of the Jinsha River Basin(Waka and Dari)were generally about two weeks earlier than the Lijiang River Basin(Xidang,Sinong,and Adong).Meanwhile,the content of total phenolics,tannin,and total anthocyanins increased with the increasing of altitude between 2 000-2 250 min both Basins.They reached their maximum values respectively at the sampling vineyards of 2 250 min both Basins(Dari and Sinong).But as the vineyard′s altitude increased again,the content of total phenolics,tannin decreased again at Adong vineyard(2 602 m),and total anthocyanins of Adong vineyard had no significant change.The accumulation of total phenols and tannins in Waka and Dari in the River Basin during the period from four weeks to 16 weeks after flowering was different from the Lancang River Basin,and the period during which the maximum was reached was also different.This might be due to the fact that the terroir of the Liutongjiang vineyard in Lancang River Basin was similar to those in the Jinsha River Basin,the quality indexes,especially the reducing sugar and total acid,had a similar accumulated pattern during the development period.
Taking the‘Cabernet Sauvignon'grape at different altitudes in different basins of ShangriLa as test materials,the reducing sugar,total acid,total phenolics,tannin and total anthocyanins content of the grape were determined from the development stage to the mature stage.To provide a theoretical reference for the production of high-quality and characteristic grapes and wines in ShangriLa and other high-altitude regions of the world,the differences in fruit quality and the accumulation law of basic quality indexes were discussed during the development period of the grape at different altitudes in the Jinsha River Basin and Lancang River Basinto provide a theoretical reference for the production of high-quality and characteristic grapes and wines in Shangri-La and other high-altitude regions of the world.The results showed that the longer duration of sunshine,UV radiation,and the larger temperature difference made great contribution to the grapes at Liutongjiang vineyard(located at about 2 121 mabove sea level)with the highest sugar content,the lowest total acid.The sugar content was 265.16g·L~(-1),while total acid content was 4.01g·L~(-1).In addition,the content of total phenolics,tannin and total anthocyanins of the Dari vineyard(about 2 238 m)were the highest(8.58mg·g~(-1),11.54mg·g~(-1) and 160.53A520·g~(-1),respectively)in all sampling vineyards.The soluble solids and sugar content of grape in all sampling vineyards of Jinsha River and Lancang River Basin showed an increasing trend,and the total acid content increased first and then decreased.The rapid accumulation period of reducing sugar content and rapid decline period of total acid content of the Jinsha River Basin(Waka and Dari)were generally about two weeks earlier than the Lijiang River Basin(Xidang,Sinong,and Adong).Meanwhile,the content of total phenolics,tannin,and total anthocyanins increased with the increasing of altitude between 2 000-2 250 min both Basins.They reached their maximum values respectively at the sampling vineyards of 2 250 min both Basins(Dari and Sinong).But as the vineyard′s altitude increased again,the content of total phenolics,tannin decreased again at Adong vineyard(2 602 m),and total anthocyanins of Adong vineyard had no significant change.The accumulation of total phenols and tannins in Waka and Dari in the River Basin during the period from four weeks to 16 weeks after flowering was different from the Lancang River Basin,and the period during which the maximum was reached was also different.This might be due to the fact that the terroir of the Liutongjiang vineyard in Lancang River Basin was similar to those in the Jinsha River Basin,the quality indexes,especially the reducing sugar and total acid,had a similar accumulated pattern during the development period.
引文
[1]李巍.中国葡萄酒产区划分浅议[J].中外葡萄与葡萄酒,2010(1):68-72.
[2]毛如志.香格里拉干旱河谷酿酒葡萄的种植生境及品质研究[D].昆明:云南农业大学,2016.
[3]张国涛,毛如志,陈绍林,等.香格里拉高海拔地区不同时间摘叶处理对“赤霞珠”葡萄果实品质的影响[J].北方园艺,2015(12):15-19.
[4]张宁.中国葡萄酒地图之云南产区云南葡萄与葡萄酒产区[J].中国酒,2008(1):72-73.
[5]李巍.风土:葡萄与葡萄酒业的精髓[J].中外葡萄与葡萄酒,2016(5):150-151,155.
[6]魏晓峰,闵卓,何爽,等.海拔及工艺差异对葡萄酒中香气及酚类物质的影响[J].现代食品科技,2017(12):191-201,215.
[7] FALCASOLD,BURIN V M,CHAVES E S,et al.Vineyard altitude and mesoclimate influences on the phenology and maturation of Cabernet-Sauvignon grapes from Santa Catarina State[J].Journal International Des Sciences De La Vigne Et Du Vin,2010,44(3):135-150.
[8]冷翔鹏,慕茜,房经贵,等.葡萄浆果中的糖成分以及相关代谢研究的进展[J].江苏林业科技,2011,38(2):40-43.
[9] PAN Q H,CAO P,DUAN C Q.Comparison of enzymes involved in sugar metabolism from Shang-24(Vinifera quinguangularis)and Cabernet Sauvignon(Vinifera vinifera)at veraison[J].Australian Journal of Grape&Wine Research,2009,15(1):9-17.
[10]毛如志,张国涛,杜飞,等.大香格里拉河谷区海拔梯度变化与‘玫瑰蜜’葡萄品质形成的关系[J].果树学报,2016(3):283-297.
[11]REGINA M D A,CARMO E L D,FONSECA A R,et al.Altitude influence on the quality of ‘Chardonnay’and ‘Pinot Noir’grapes in the state of Minas Gerais[J].Revista Brasileira De Fruticultura,2010,32(1):143-150.
[12]PICINELLI A,SUAREZ B,GARCIA L,et al.Changes in phenolic contents during sparkling apple winemaking[J].American Journal of Enology&Viticulture,2000,51(2):144-149.
[13]XING R R,FEI H,XIAO H L,et al.Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region[J].South African Journal of Enology&Viticulture,2015,36:32-43.
[14]MATEUS N,MACHADO J M,VD F.Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines[J].Journal of the Science of Food&Agriculture,2002,82(14):1689-1695.
[15]张家荣.负载量及其调控方式对酿酒葡萄果实中花色苷的影响[D].济南:齐鲁工业大学,2013.
[16]赵悦,韩宁,孙玉霞,等.不同产地酿酒葡萄“赤霞珠”果实中有机酸差异性研究[J].食品工业科技,2016,37(1):297-301.
[17]徐德源,王素娟.葡萄品质与气象条件关系的研究[J].沙漠与绿洲气象,1990(6):17-24,38.
[18]张晓煜,刘玉兰,张磊,等.气象条件对酿酒葡萄若干品质因子的影响[J].中国农业气象,2007,28(3):326-330.
[19]高萌,张天顺,何霞红,等.香格里拉地区酿酒葡萄生长区域气象因子的分析[J].安徽农业科学,2014(26):9078-9080.
[20]SHANGGUAN L,SUN X,ZHANG C Q,et al.Genome identification and analysis of genes encoding the key enzymes involved in organic acid biosynthesis pathway in apple,grape,and sweet orange[J].Scientia Horticulturae,2015,185:22-28.
[21]孙红,孙田雨,许丽丽,等.长期低盐处理对葡萄果实品质及转录组的影响[J].植物生理学报,2017(12):2197-2205.
[22]CVAN L,FRIANT P,CHONE X,et al.Influence of climate,soil,and cultivar on terroir[J].American Journal of Enology&Viticulture,2004,553(3):207-217.
[23]MENG J F,FANG Y L,QIN M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi county(China)[J].Food Chemistry,2012,134(4):2049-2056.
[24]SONG J,SMART R,WANG H,et al.Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera,L.cv.Pinot noir wine[J].Food Chemistry,2015,173:424-431.
[25]ZOU F,SHOU S,YE W,et al.Advances in the research on flavonoid biosynthesis and plant stress response[J].Chinese Journal of Coll Biology,2004,26(1):39-44.
[26]BERGQVIST J,DOKOOZLIAN N,EBISUDA N.Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin Valley of California[J].American Journal of Enology&Viticulture,2001,52(1):1-7.
[27]高旭东.负载量对“品丽珠”葡萄果实品质的影响[J].现代园艺,2017(18):14-15.
[28]GABRIELLA G,ORESTEV B.Evolution of some phenolic components,carotenoids and chlorophylls during ripening of three Italian grape varieties[J].European Food Research&Technology,2007,225(1):145-150.
[29]姜卫兵,徐莉莉,翁忙玲,等.环境因子及外源化学物质对植物花色素苷的影响[J].生态环境学报,2009,18(4):1546-1552.
[30]张庆田,艾军,李昌禹,等.果实花色苷的生物合成及调控[J].特产研究,2010,32(4):65-67.
[31]STEYN W J,HOLCROFT D M,WAND S J E,et al.Regulation of pear color development in relation to activity of flavonoid enzymes[J].Journal of the American Society for Horticultural Science,2004,129(1):6-12.
[32]COHEN S D,TARARA J M,KENNEDY J A.Assessing the impact of temperature on grape phenolic metabolism[J].Analytica Chimica Acta,2008,621(1):57-67.
[2]毛如志.香格里拉干旱河谷酿酒葡萄的种植生境及品质研究[D].昆明:云南农业大学,2016.
[3]张国涛,毛如志,陈绍林,等.香格里拉高海拔地区不同时间摘叶处理对“赤霞珠”葡萄果实品质的影响[J].北方园艺,2015(12):15-19.
[4]张宁.中国葡萄酒地图之云南产区云南葡萄与葡萄酒产区[J].中国酒,2008(1):72-73.
[5]李巍.风土:葡萄与葡萄酒业的精髓[J].中外葡萄与葡萄酒,2016(5):150-151,155.
[6]魏晓峰,闵卓,何爽,等.海拔及工艺差异对葡萄酒中香气及酚类物质的影响[J].现代食品科技,2017(12):191-201,215.
[7] FALCASOLD,BURIN V M,CHAVES E S,et al.Vineyard altitude and mesoclimate influences on the phenology and maturation of Cabernet-Sauvignon grapes from Santa Catarina State[J].Journal International Des Sciences De La Vigne Et Du Vin,2010,44(3):135-150.
[8]冷翔鹏,慕茜,房经贵,等.葡萄浆果中的糖成分以及相关代谢研究的进展[J].江苏林业科技,2011,38(2):40-43.
[9] PAN Q H,CAO P,DUAN C Q.Comparison of enzymes involved in sugar metabolism from Shang-24(Vinifera quinguangularis)and Cabernet Sauvignon(Vinifera vinifera)at veraison[J].Australian Journal of Grape&Wine Research,2009,15(1):9-17.
[10]毛如志,张国涛,杜飞,等.大香格里拉河谷区海拔梯度变化与‘玫瑰蜜’葡萄品质形成的关系[J].果树学报,2016(3):283-297.
[11]REGINA M D A,CARMO E L D,FONSECA A R,et al.Altitude influence on the quality of ‘Chardonnay’and ‘Pinot Noir’grapes in the state of Minas Gerais[J].Revista Brasileira De Fruticultura,2010,32(1):143-150.
[12]PICINELLI A,SUAREZ B,GARCIA L,et al.Changes in phenolic contents during sparkling apple winemaking[J].American Journal of Enology&Viticulture,2000,51(2):144-149.
[13]XING R R,FEI H,XIAO H L,et al.Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region[J].South African Journal of Enology&Viticulture,2015,36:32-43.
[14]MATEUS N,MACHADO J M,VD F.Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines[J].Journal of the Science of Food&Agriculture,2002,82(14):1689-1695.
[15]张家荣.负载量及其调控方式对酿酒葡萄果实中花色苷的影响[D].济南:齐鲁工业大学,2013.
[16]赵悦,韩宁,孙玉霞,等.不同产地酿酒葡萄“赤霞珠”果实中有机酸差异性研究[J].食品工业科技,2016,37(1):297-301.
[17]徐德源,王素娟.葡萄品质与气象条件关系的研究[J].沙漠与绿洲气象,1990(6):17-24,38.
[18]张晓煜,刘玉兰,张磊,等.气象条件对酿酒葡萄若干品质因子的影响[J].中国农业气象,2007,28(3):326-330.
[19]高萌,张天顺,何霞红,等.香格里拉地区酿酒葡萄生长区域气象因子的分析[J].安徽农业科学,2014(26):9078-9080.
[20]SHANGGUAN L,SUN X,ZHANG C Q,et al.Genome identification and analysis of genes encoding the key enzymes involved in organic acid biosynthesis pathway in apple,grape,and sweet orange[J].Scientia Horticulturae,2015,185:22-28.
[21]孙红,孙田雨,许丽丽,等.长期低盐处理对葡萄果实品质及转录组的影响[J].植物生理学报,2017(12):2197-2205.
[22]CVAN L,FRIANT P,CHONE X,et al.Influence of climate,soil,and cultivar on terroir[J].American Journal of Enology&Viticulture,2004,553(3):207-217.
[23]MENG J F,FANG Y L,QIN M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi county(China)[J].Food Chemistry,2012,134(4):2049-2056.
[24]SONG J,SMART R,WANG H,et al.Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera,L.cv.Pinot noir wine[J].Food Chemistry,2015,173:424-431.
[25]ZOU F,SHOU S,YE W,et al.Advances in the research on flavonoid biosynthesis and plant stress response[J].Chinese Journal of Coll Biology,2004,26(1):39-44.
[26]BERGQVIST J,DOKOOZLIAN N,EBISUDA N.Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin Valley of California[J].American Journal of Enology&Viticulture,2001,52(1):1-7.
[27]高旭东.负载量对“品丽珠”葡萄果实品质的影响[J].现代园艺,2017(18):14-15.
[28]GABRIELLA G,ORESTEV B.Evolution of some phenolic components,carotenoids and chlorophylls during ripening of three Italian grape varieties[J].European Food Research&Technology,2007,225(1):145-150.
[29]姜卫兵,徐莉莉,翁忙玲,等.环境因子及外源化学物质对植物花色素苷的影响[J].生态环境学报,2009,18(4):1546-1552.
[30]张庆田,艾军,李昌禹,等.果实花色苷的生物合成及调控[J].特产研究,2010,32(4):65-67.
[31]STEYN W J,HOLCROFT D M,WAND S J E,et al.Regulation of pear color development in relation to activity of flavonoid enzymes[J].Journal of the American Society for Horticultural Science,2004,129(1):6-12.
[32]COHEN S D,TARARA J M,KENNEDY J A.Assessing the impact of temperature on grape phenolic metabolism[J].Analytica Chimica Acta,2008,621(1):57-67.
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