武威地区不同品种酿酒葡萄果实品质比较分析
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摘要
以5个红色品种("黑比诺""梅鹿辄""品丽珠""蛇龙珠""赤霞珠")与2个白色品种("霞多丽""贵人香")共计7个酿酒葡萄品种为材料,比较分析7个品种果实纵横径、单粒质量、果形指数、可溶性固形物、还原糖、可滴定酸以及果皮酚类物质(总酚、单宁和总花色苷)含量等品质指标。结果表明,不同酿酒葡萄品种之间果实品质存在显著性差异。"贵人香""霞多丽""蛇龙珠"果粒大,果实可溶性固形物、还原糖含量高,可滴定酸含量较低,糖酸比高,果皮酚类物质含量低;"黑比诺""品丽珠"果粒相对较小,果实可溶性固形物、还原糖含量较低,可滴定酸含量高,糖酸比较低,果皮单宁和总花色苷含量高;"梅鹿辄"果皮总酚和单宁含量最高。这些结果为武威地区酿酒葡萄栽培中品种选择、品种结构优化提供理论基础,以及为提高该产区酿酒葡萄原料和葡萄酒质量提供参考。
引文
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[3] 黄治钰.酿酒葡萄对不同内生真菌菌株再侵染后的生理生化响应[D].昆明:云南大学,2015.
[4] Serratosa MP,Marquez AL,Toledano AH.2011.Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature[J].Journal of Agricultural and Food Chemistry,2011,59(5):1882-1892.
[5] 孔云,王绍辉,沈红香,等.不同光质补光对温室葡萄新梢生长的影响[J].北京农学院学报,2006,21(3):23-25.
[6] 张磊,张晓煜,亢艳莉,等.土壤肥力对酿酒葡萄品质的影响[J].江西农业大学学报,2008,30(2):226-229.
[7] 迟明,刘美迎,宁鹏飞,等.避雨栽培对酿酒葡萄果实品质和香气物质的影响[J].食品科学,2016,37(7):27-32.
[8] Juana Mulero,Francisco Pardo ,Pilar Zafrilla.Antioxidant activity and phenolic composition of organic and conventional grapes and wines[J].Journal of Food Composition and Analysis,2010(23) :569-574.
[9] 商佳胤,田淑芬,朱志强,等.采收时间对玫瑰香葡萄果实品质及芳香化合物组分的影响[J].华北农学报,2013,28(1):155-162.
[10] Pickering G,Lin J,Riesen R,et al.Influence of Harmonia axyridis on the sensory properties of white and red wine[J].American Journal of Enology and Viticulture,2004,55(2):153-159.
[11] 李合生,孙群,赵世杰,等.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:201-202.
[12] 曹健康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社2007:28-30.
[13] Jayaprakasha G K,Singh R P,Sakariah K K.Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro[J].Food Chemistry,2001,73(3):285-290.
[14] 王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,1999.
[15] Boss P K,Davies C,Robinson S P.Expression of anthocyanin biosynthesis pathway genes in red and white grapes[J].Plant Molecular Biology,1996,32(3):565-569.