摘叶处理对酿酒葡萄果实酚类物质的影响
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摘要
以赤霞珠和品丽珠为试材,研究摘叶处理对赤霞珠和品丽珠葡萄果实酚类物质(总花色苷、总酚、单宁及非花色苷单体酚类物质)含量的影响,为晋中南地区酿酒葡萄及葡萄酒的生产提供理论依据。结果表明,摘叶能促进葡萄果实酚类物质的积累,其中赤霞珠在转色初期摘除4片叶效果最好,能显著提高采收期成熟度、总花色苷(增加了23.92%)、总酚(增加了22.00%)及非花色苷单体酚类物质含量(增加了83.02%)(P<0.05);而品丽珠在转色末期摘除6片叶效果最佳,能显著提升采收期成熟度、总花色苷(增加了12.79%)、总酚(增加了26.17%)、单宁(增加了128.80%)及非花色苷单体酚类物质含量(增加了140.82%)(P<0.05)。
Using Cabernet Sauvignon and Cabernet Franc as test materials, the effects of leaf removal treatment on the phenolic compounds(total anthocyanin, total phenol, tannin and non-anthocyanins monomer phenolic compounds) contents in the Cabernet Sauvignon and Cabernet Franc grape fruit were studied, to provide a theoretical basis for the production of wine grapes and wine in the central and southern regions of Shanxi in China.The results showed that leaf removal treatment could promote the accumulation of phenolic compounds in grape fruit. The quality of Cabernet Sauvignon grape fruit was the optimal to remove 4 leaves in the veraison, which could significantly improve the maturity, the total anthocyanin(increased by 23.92%), total phenol(increased by 22.00%) and non-anthocyanins monomer phenolic compounds(increased by 83.02%) contents in the harvest period(P<0.05). The quality of Cabernet Franc grape was the optimal to remove 6 leaves at the end of veraison, which could significantly improve the maturity, total anthocyanin(increased by 12.79%), total phenol(increased by 26.17%), tannin(increased by 128.80%) and non-anthocyanins monomer phenolic compounds(increased by 140.82%) contents(P<0.05).
Using Cabernet Sauvignon and Cabernet Franc as test materials, the effects of leaf removal treatment on the phenolic compounds(total anthocyanin, total phenol, tannin and non-anthocyanins monomer phenolic compounds) contents in the Cabernet Sauvignon and Cabernet Franc grape fruit were studied, to provide a theoretical basis for the production of wine grapes and wine in the central and southern regions of Shanxi in China.The results showed that leaf removal treatment could promote the accumulation of phenolic compounds in grape fruit. The quality of Cabernet Sauvignon grape fruit was the optimal to remove 4 leaves in the veraison, which could significantly improve the maturity, the total anthocyanin(increased by 23.92%), total phenol(increased by 22.00%) and non-anthocyanins monomer phenolic compounds(increased by 83.02%) contents in the harvest period(P<0.05). The quality of Cabernet Franc grape was the optimal to remove 6 leaves at the end of veraison, which could significantly improve the maturity, total anthocyanin(increased by 12.79%), total phenol(increased by 26.17%), tannin(increased by 128.80%) and non-anthocyanins monomer phenolic compounds(increased by 140.82%) contents(P<0.05).
引文
[1]华玉波.整形方式对赤霞珠病害和果实品质的影响[D].杨凌:西北农林科技大学,2010.
[2]FANG F,LI J M,ZHANG P,et al.Effects of grape variety,harvest date,fermentation vessel and wine ageing on flavonoid concentration in red wines[J].Food Res Int,2008,41(1):53-60.
[3]温鹏飞,郑宏佳,牛铁泉,等.延迟采收对葡萄果实多酚类物质含量的影响[J].山西农业大学学报(自然科学版),2011,31(5):446-450.
[4]刘金串,孟江飞,郭志君,等.膨大处理对红地球葡萄酚类物质及抗氧化活性的影响[J].食品科学,2012,33(5):7-12.
[5]YAMAMOTO L Y,ASSIS A M D,ROBERTO S R,et al.Application of abscisic acid(S-ABA)to cv.Isabel grapes(Vitis vinifera×Vitis labrusca)for color improvement:effects on color,phenolic composition and antioxidant capacity of their grape juice[J].Food Res Int,2015,77:572-583.
[6]雷玉娟,管雪强.果穗曝光对酿酒葡萄果实品质影响的研究进展[J].中国农学通报,2018,34(20):79-84.
[7]杨哲,成果,高媛,等.疏穗处理对‘赤霞珠’葡萄果粒大小及花色苷积累的影响[J].西北农业学报,2015,24(2):111-121.
[8]赵亚蒙,尹春晓,梁攀,等.负载量及套袋对酒用刺葡萄果实酚类物质和香气的影响[J].中国酿造,2018,37(6):114-118.
[9]赵婷,王珍,侍朋宝,等.机械修剪方式下不同叶幕厚度对晋中地区赤霞珠葡萄酒香气的影响[J].食品科学,2018,39(20):190-196.
[10]惠竹梅,李华,张振文,等.行间生草对葡萄园微气候和葡萄酒品质的影响[J].西北农林科技大学学报(自然科学版),2004,32(10):33-37.
[11]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.
[12]王安妮,肖慧琳,张超杰,等.不同时期摘叶对马瑟兰花色苷的影响[J].中国酿造,2018,37(8):97-100.
[13]于咏,孟江飞,惠竹梅,等.反光膜和摘叶处理对“红地球”葡萄光合特性及果实品质的影响[J].北方园艺,2017(11):33-40.
[14]刘迪迪,王珍,谢沙,等.‘西拉’葡萄转色期疏除果穗对果实酚类物质的影响[J].西北农林科技大学学报(自然科学版),2018,46(7):124-131.
[15]孟江飞.外源褪黑素调控葡萄抗旱的机制及其对葡萄与葡萄酒品质的影响[D].杨凌:西北农林科技大学,2015.
[16]HE J J,LIU Y X,PAN Q H,et al.Different anthocyanin profiles of the skin and the pulp of Yan 73(Muscat Hamburg%×Alicante Bouschet)grape berries[J].Molecules,2010,15(3):1141-1153.
[17]周瑞莲,王刚.水分胁迫下豌豆保护酶活力变化及脯氨酸积累在其抗旱中的作用[J].草业学报,1997(4):39-43.
[18]杨晓帆,高媛,韩梅梅,等.云南高原区酿酒葡萄果实香气物质的积累规律[J].中国农业科学,2014,47(12):2405-2416.
[19]GARCIA-ALONSO M,MINIHANE A M,RIMBACH G,et al.Red wine anthocyanins are rapidly absorbed in humans and affect mono-cyte chemoattractant protein levels and antioxidant capacity of plasma[J].JNutr Biochem,2009,20(7):521-529.
[20]BRAVETTI B,LANARI V,MANNI E,et al.Canopy density modification and crop control strategies on'Montepulciano'(Vitis vinifera L.)[J].Acta Hortic,2012,931(931):331-338.
[21]PONI S,BERNIZZONI F,CIVARDI S,et al.Effects of pre‐bloom leaf removal on growth of berry tissues and must composition in two red Vitis vinifera L.cultivars[J].Aust J Grape Wine Res,2010,15(2):185-193.
[22]TESSARIN P,BOLIANI A C,BOTELHO R V,et al.Effects of late defoliations on chemical and sensory characteristics of cv.Uva Longanesi wines[J].J Soil Sci Plan Nutr,2015,14(4):1021-1038.
[23]高嵩,何莉莉,陈俊琴,等.不同光强对辣椒果实中辣椒素及其竞争物质的影响[J].河南农业科学,2008,26(4):83-86.
[24]KENNEDY J A,SAUCIER C,GLORIES Y.Grape and wine phenolics:history and perspective[J].Am J Enol Viticult,2006,57(3):239-248.
[25]ALBERTO P,MATTEO G,and STEFANO P.Early leaf removal to improve vineyard efficiency:gas exchange,source-to-sink balance,and reserve storage responses[J].Am J Enol Viticult,2011,62(2):219-228.
[26]MARIA P D,BELEN A,ZENAIDA G,et al.Impact of prebloom and fruit set basal leaf removal on the flavonol and anthocyanin composition of tempranillo grapes[J].Am J Enol Vitic,2012,63(3):367-376.
[27]RUNZE Y,MICHAEL G.C,RALPH S.Y,et al.Effects of leaf removal and applied water on flavonoid accumulation in grapevine(Vitis vinifera L.cv.Merlot)berry in a hot climate[J].J Agr Food Chem,2016,64(43):8118-8127.
[2]FANG F,LI J M,ZHANG P,et al.Effects of grape variety,harvest date,fermentation vessel and wine ageing on flavonoid concentration in red wines[J].Food Res Int,2008,41(1):53-60.
[3]温鹏飞,郑宏佳,牛铁泉,等.延迟采收对葡萄果实多酚类物质含量的影响[J].山西农业大学学报(自然科学版),2011,31(5):446-450.
[4]刘金串,孟江飞,郭志君,等.膨大处理对红地球葡萄酚类物质及抗氧化活性的影响[J].食品科学,2012,33(5):7-12.
[5]YAMAMOTO L Y,ASSIS A M D,ROBERTO S R,et al.Application of abscisic acid(S-ABA)to cv.Isabel grapes(Vitis vinifera×Vitis labrusca)for color improvement:effects on color,phenolic composition and antioxidant capacity of their grape juice[J].Food Res Int,2015,77:572-583.
[6]雷玉娟,管雪强.果穗曝光对酿酒葡萄果实品质影响的研究进展[J].中国农学通报,2018,34(20):79-84.
[7]杨哲,成果,高媛,等.疏穗处理对‘赤霞珠’葡萄果粒大小及花色苷积累的影响[J].西北农业学报,2015,24(2):111-121.
[8]赵亚蒙,尹春晓,梁攀,等.负载量及套袋对酒用刺葡萄果实酚类物质和香气的影响[J].中国酿造,2018,37(6):114-118.
[9]赵婷,王珍,侍朋宝,等.机械修剪方式下不同叶幕厚度对晋中地区赤霞珠葡萄酒香气的影响[J].食品科学,2018,39(20):190-196.
[10]惠竹梅,李华,张振文,等.行间生草对葡萄园微气候和葡萄酒品质的影响[J].西北农林科技大学学报(自然科学版),2004,32(10):33-37.
[11]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.
[12]王安妮,肖慧琳,张超杰,等.不同时期摘叶对马瑟兰花色苷的影响[J].中国酿造,2018,37(8):97-100.
[13]于咏,孟江飞,惠竹梅,等.反光膜和摘叶处理对“红地球”葡萄光合特性及果实品质的影响[J].北方园艺,2017(11):33-40.
[14]刘迪迪,王珍,谢沙,等.‘西拉’葡萄转色期疏除果穗对果实酚类物质的影响[J].西北农林科技大学学报(自然科学版),2018,46(7):124-131.
[15]孟江飞.外源褪黑素调控葡萄抗旱的机制及其对葡萄与葡萄酒品质的影响[D].杨凌:西北农林科技大学,2015.
[16]HE J J,LIU Y X,PAN Q H,et al.Different anthocyanin profiles of the skin and the pulp of Yan 73(Muscat Hamburg%×Alicante Bouschet)grape berries[J].Molecules,2010,15(3):1141-1153.
[17]周瑞莲,王刚.水分胁迫下豌豆保护酶活力变化及脯氨酸积累在其抗旱中的作用[J].草业学报,1997(4):39-43.
[18]杨晓帆,高媛,韩梅梅,等.云南高原区酿酒葡萄果实香气物质的积累规律[J].中国农业科学,2014,47(12):2405-2416.
[19]GARCIA-ALONSO M,MINIHANE A M,RIMBACH G,et al.Red wine anthocyanins are rapidly absorbed in humans and affect mono-cyte chemoattractant protein levels and antioxidant capacity of plasma[J].JNutr Biochem,2009,20(7):521-529.
[20]BRAVETTI B,LANARI V,MANNI E,et al.Canopy density modification and crop control strategies on'Montepulciano'(Vitis vinifera L.)[J].Acta Hortic,2012,931(931):331-338.
[21]PONI S,BERNIZZONI F,CIVARDI S,et al.Effects of pre‐bloom leaf removal on growth of berry tissues and must composition in two red Vitis vinifera L.cultivars[J].Aust J Grape Wine Res,2010,15(2):185-193.
[22]TESSARIN P,BOLIANI A C,BOTELHO R V,et al.Effects of late defoliations on chemical and sensory characteristics of cv.Uva Longanesi wines[J].J Soil Sci Plan Nutr,2015,14(4):1021-1038.
[23]高嵩,何莉莉,陈俊琴,等.不同光强对辣椒果实中辣椒素及其竞争物质的影响[J].河南农业科学,2008,26(4):83-86.
[24]KENNEDY J A,SAUCIER C,GLORIES Y.Grape and wine phenolics:history and perspective[J].Am J Enol Viticult,2006,57(3):239-248.
[25]ALBERTO P,MATTEO G,and STEFANO P.Early leaf removal to improve vineyard efficiency:gas exchange,source-to-sink balance,and reserve storage responses[J].Am J Enol Viticult,2011,62(2):219-228.
[26]MARIA P D,BELEN A,ZENAIDA G,et al.Impact of prebloom and fruit set basal leaf removal on the flavonol and anthocyanin composition of tempranillo grapes[J].Am J Enol Vitic,2012,63(3):367-376.
[27]RUNZE Y,MICHAEL G.C,RALPH S.Y,et al.Effects of leaf removal and applied water on flavonoid accumulation in grapevine(Vitis vinifera L.cv.Merlot)berry in a hot climate[J].J Agr Food Chem,2016,64(43):8118-8127.
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