直立/水平两种叶幕对‘摩尔多瓦’葡萄次生代谢产物含量的影响
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摘要
【目的】研究水平和直立两种叶幕所构成的微域环境对葡萄果实次生代谢产物含量的影响。【方法】设棚架水平叶幕、篱架直立叶幕两个处理,2015—2016年连续两年于果实膨大期开始,实时监控果穗周边微环境的温度和湿度,从转色至成熟测定不同发育阶段葡萄果实次生代谢产物含量,并于2016年加测葡萄新梢生长量。【结果】水平叶幕下高温比例及温湿度波动幅度明显低于直立叶幕,高温月份效果尤为显著。2015年测定期内,水平叶幕果实的次生代谢产物含量整体高于直立叶幕,果实成熟时,水平叶幕果实的总酚、类黄酮、花色苷含量分别比直立叶幕果实高5.56%、44.91%、27.03%,果实芳香物质总量比直立叶幕果实高16.01%,但种类缺少4种;生长量测定表明,水平叶幕枝条平均节间长度比直立叶幕枝条减少4.30%,单位面积上枝条重量仅为直立叶幕枝条的38.59%。2016年夏季较冷凉,两种叶幕类型的果实次生代谢产物含量水平差异变小,果实成熟时,水平叶幕仅黄烷醇含量比直立叶幕果实显著增高13.67%,但2016年两种叶幕下果实的次生代谢物质含量整体均高于2015年。【结论】高温年份,水平叶幕能够缓解果实周边微环境的高温高湿,提高果实次生代谢物质含量,改善葡萄果实品质。
【Objective】Since the 21 st century, the climate warming has become more and more obvious.Extreme weather such as high temperature and strong light frequently causes damage to grape. Much attention has been paid upon the effects of high temperature and strong light on the growth of grape leaves and fruit, but little is paid on the effect on the secondary metabolites in grape berries. However,the secondary metabolites in grapes determine the sensory quality and resistance of the fruit, and the phenolic substances including flavonoids and flavanols also play a decisive role in the antioxidant capacity and quality of grape and wine. Flavanols have strong antioxidant capacity, which can effectively remove free radicals in the body, reduce the rough taste of wine, and smooth wine body. They also play a decisive role in the flavor, astringency and stability of grape wine. Anthocyanins directly determine the color and color stability of wine. Previous studies have shown that application of suitable canopy type achieves optimal levels of important secondary metabolites such as anthocyanins. Study of Spayd showed that the surface temperature of the fruit exposed to sunray could be 13 ℃ higher than that of the shaded berries. Chen Jianhong proved that the pergola had a high light energy utilization efficiency, photosynthetic rate of plants, and thus berry productivity. Compared with other cultivation techniques,changing the structure of foliage to regulate the microclimate of grape berries and improve the secondary metabolic quality of the fruit, and is the most simple and feasible technical measure. The purpose of this study is to investigate the differences in the micro-environment and the secondary metabolites in the berries of‘Moldova'between vertical canopy and horizontal canopies.【Methods】Horizontal canopy and vertical canopy were used as the treatments in this sutdy. The temperature and humidity around the grape were collected for two consecutive years from 2015 to 2016. The contents of secondary metabolites in grape berries at different developmental stages were determined from veraison to full maturation, and the growth of new shoots was measured in 2016.【Results】The results showed that compared with the vertical canopy, horizontal canopy significantly decreased the ratio of high temperature and reduced the range of variations in humidity and temperature around the cluster, especially during the hottest months of July and August, when the high temperature generally appeared from 9:00 to 18:00.In 2015, the content of secondary metabolites in berries from horizontal canopy was higher than from the vertical canopy. When the berries became fully mature, the contents of total phenol, flavonoids and anthocyanins in grape berries from horizontal canopy were 5.56%, 44.91% and 27.03% higher than from vertical canopy, respectively. The aroma compound content was also 16.01% higher, but the aroma varieties 16.22% fewer. Measurement of vegetative growth showed that the average length of internode was 4.30% smaller than and branch weight per square meter in the horizontal canopy was only33.33% that of the vertical canopy. The summer temperature in 2016 was cooler than in 2015, and the difference in the contents of secondary metabolites between the two canopy types was less significant.At full maturity, the contents of total phenols, flavonoids and anthocyanins were not significantly different between canopy types; the content of flavanols was significantly(13.67%) higher in the horizontal canopy, but the varieties of fruit flavanols were fewer compared to the vertical canopy. However, the contents of secondary metabolites in both canopy types were higher in 2016 than in 2015.【Conclusion】In years with higher temperatures, horizontal canopy improves the micro-environment for berry development and increases the contents of secondary metabolites in grape fruit compared with the vertical canopy.
【Objective】Since the 21 st century, the climate warming has become more and more obvious.Extreme weather such as high temperature and strong light frequently causes damage to grape. Much attention has been paid upon the effects of high temperature and strong light on the growth of grape leaves and fruit, but little is paid on the effect on the secondary metabolites in grape berries. However,the secondary metabolites in grapes determine the sensory quality and resistance of the fruit, and the phenolic substances including flavonoids and flavanols also play a decisive role in the antioxidant capacity and quality of grape and wine. Flavanols have strong antioxidant capacity, which can effectively remove free radicals in the body, reduce the rough taste of wine, and smooth wine body. They also play a decisive role in the flavor, astringency and stability of grape wine. Anthocyanins directly determine the color and color stability of wine. Previous studies have shown that application of suitable canopy type achieves optimal levels of important secondary metabolites such as anthocyanins. Study of Spayd showed that the surface temperature of the fruit exposed to sunray could be 13 ℃ higher than that of the shaded berries. Chen Jianhong proved that the pergola had a high light energy utilization efficiency, photosynthetic rate of plants, and thus berry productivity. Compared with other cultivation techniques,changing the structure of foliage to regulate the microclimate of grape berries and improve the secondary metabolic quality of the fruit, and is the most simple and feasible technical measure. The purpose of this study is to investigate the differences in the micro-environment and the secondary metabolites in the berries of‘Moldova'between vertical canopy and horizontal canopies.【Methods】Horizontal canopy and vertical canopy were used as the treatments in this sutdy. The temperature and humidity around the grape were collected for two consecutive years from 2015 to 2016. The contents of secondary metabolites in grape berries at different developmental stages were determined from veraison to full maturation, and the growth of new shoots was measured in 2016.【Results】The results showed that compared with the vertical canopy, horizontal canopy significantly decreased the ratio of high temperature and reduced the range of variations in humidity and temperature around the cluster, especially during the hottest months of July and August, when the high temperature generally appeared from 9:00 to 18:00.In 2015, the content of secondary metabolites in berries from horizontal canopy was higher than from the vertical canopy. When the berries became fully mature, the contents of total phenol, flavonoids and anthocyanins in grape berries from horizontal canopy were 5.56%, 44.91% and 27.03% higher than from vertical canopy, respectively. The aroma compound content was also 16.01% higher, but the aroma varieties 16.22% fewer. Measurement of vegetative growth showed that the average length of internode was 4.30% smaller than and branch weight per square meter in the horizontal canopy was only33.33% that of the vertical canopy. The summer temperature in 2016 was cooler than in 2015, and the difference in the contents of secondary metabolites between the two canopy types was less significant.At full maturity, the contents of total phenols, flavonoids and anthocyanins were not significantly different between canopy types; the content of flavanols was significantly(13.67%) higher in the horizontal canopy, but the varieties of fruit flavanols were fewer compared to the vertical canopy. However, the contents of secondary metabolites in both canopy types were higher in 2016 than in 2015.【Conclusion】In years with higher temperatures, horizontal canopy improves the micro-environment for berry development and increases the contents of secondary metabolites in grape fruit compared with the vertical canopy.
引文
[1]SOLOMON S,QIN D,MANNING M,CHEN Z,MARQUISM,AVERYT K B,MILLER H L.Contribution of working group I to the fourth assessment report of the intergovernmental panel on climate change[M].New York:Cambridge University Press,2007:1056.
[2]STOCKER T F,QIN D,PLATTNER G K,TIGNOR M,AL-LEN S K,BOSCHUNG J,MIDGLEY P M.Climate change2013:The physical science basis[J].New York:Cambridge University Press,2013.
[3]JONES G V,WHITE M A,COOPER O R,STORCHMANN K.Climate change and global wine quality[J].Climatic Change,2005,73(3):319-343.
[4]CONDE C,SILVA P,FONTES N,DIAS A C P,TAVARES RM,SOUSA M J,AGASSE A,DELROT S,GEROS H.Biochemical changes throughout grape berry development and fruit and wine quality[J].Globe Science Books,2007,1(1):1-22.
[5]CHEVET J M,LECOCQ S,VISSER M.Climate,grapevine phenology,wine production,and prices:Pauillac(1800-2009)[J].The American Economic Review,2011,101(3):142-146.
[6]LABARBE B,CHEYNIER V,BROSSAUD F,SOUQUET J M,MOUTOUNET M.Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization[J].Journal of Agricultural&Food Chemistry,1999,47(7):2719.
[7]MONAGAS M,GóMEZ-CORDOVéS C,BARTOLOMéB,LAUREANO O,RICARDO DA SILVA J M.Monomeric,oligomeric,and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L.cv.Graciano,Tempranillo,and Cabernet Sauvignon[J].Journal of Agricultural and Food Chemistry,2003,51(22):6475-6481.
[8]ZIMMAN A,JOSLIN W S,LYON M L,MEIER J,WATER-HOUSE A L.Maceration variables affecting phenolic composition in commercial-scale Cabernet Sauvignon winemaking trials[J].American Journal of Enology and Viticulture,2002,53(2):93-98.
[9]VIDAL S,CARTALADE D,SOUQUET J M,FULCRAND H,CHEYNIER V.Changes in proanthocyanidin chain length in wine like model solutions[J].Journal of Agricultural and Food Chemistry,2002,50(8):2261-2266.
[10]GIRONA J,MARSAL J,MATA M,DEL CAMPO J,BASILEB.Phenological sensitivity of berry growth and composition of Tempranillo grapevines(Vitis vinifera L.)to water stress[J].Australian Journal of Grape and Wine Research,2009,15(3):268-277.
[11]GOMEZPLAZA E,GILMUNOZ R,LOPEZROCA J M,MAR-TINEZCUTILLAS A,FERNANDEZ J I.Phenolic compounds and color stability of red wines:effect of skin maceration time[J].American Journal of Enology&Viticulture,2001,52(3):266-270.
[12]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 and Viticulture,2001,52(1):1-7.
[13]SPAYD S E,TARARA J M,MEE D L,FERGUSON J C.Separation of sunlight and temperature effects on the composition of Vitis vinifera cv.Merlot berries[J].American Journal of Enology and Viticulture,2002,53(3):171-182.
[14]陈建红,赵明,方仁,王静静,薛进军.不同架式对‘北字号’酒葡萄生长及果实品质的影响[J].南方园艺,2009,20(1):14-15.CHEN Jianhong,ZHAO Ming,FANG Ren,WANG Jingjing,XUE Jinjun.Effect of trellis systems on the growth and fruit quality of winegrape[J].Southern Horticulture,2009,20(1):14-15.
[15]刘芸,仇农学,杨玺玉.葡萄皮渣提取物总酚含量及体外抗氧化活性、抑菌活性[J].食品科学,2011,32(1):5-9.LIU Yun,QIU Nongxue,YANG Xiyu.Assessment of total phenolic content and in vitro antioxidant and antimicrobial activities of ethanol extract from grape residue left after making wine[J].Food Science,2011,32(1):5-9.
[16]KIM H K,CHEON B S,KIM Y H,KIM S Y,KIM H P.Effects of naturally occurring flavonoids on nitric oxide production in the macrophage cell line RAW 264.7 and their structure-activity relationships[J].Biochemical Pharmacology,1999,58(5):759-765.
[17]WATERHOUSE A L,IGNELZI S,SHIRLEY J R.A comparison of methods for quantifying oligomeric proanthocyanidins from grape seed extracts[J].American Journal of Enology and Viticulture,2000,51(4):383-389.
[18]ORAK H H.Total antioxidant activities,phenolics,anthocyanins,polyphenoloxidase activities of selected red grape cultivars and their correlations[J].Scientia Horticulture,2007,111(3):235-241.
[19]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.HUA Yubo.Effects of training systems on disease and berry quality of cabernet sauvignon[D].Yangling:North West Agriculture and Forestry University,2010.
[20]刘笑宏,孙永江,孙红,翟衡.不同叶幕类型对‘摩尔多瓦’葡萄果穗微域环境及果实品质的影响[J].中国农业科学,2016,49(21):6246-6254.LIU Xiaohong,SUN Yongjiang,SUN Hong,ZHAI Heng.Effect of canopy types on the cluster micro-environment and fruit quality of the‘Moldova’grapes[J].Scientia Agricultura Sinica,2016,49(21):6246-6254.
[21]贾杨,廖康,刘曼曼,赵世荣,廖小龙,王玉蓉,彭晓莉.吐鲁番不同栽培架式葡萄叶幕微气候差异分析[J].北方园艺,2014(9):23-26.JIA Yang,LIAO Kang,LIU Manman,ZHAO Shirong,LIAOXiaolong,WANG Yurong,PENG Xiaoli.Analysis on the canopy microclimate of the different grape cultivation trellis in Turpan[J].Northern Horticulture,2014(9):23-26.
[22]孙永江.葡萄光系统Ⅱ及光合碳同化对高温强光的响应机理[D].泰安:山东农业大学,2016.SUN Yongjiang.The response mechanisms of photosystems IIand photosynthetic carbon assimilation in grapevine leaves to high temperature and strong light[D].Tai’an:Shandong Agricultural University,2016.
[23]庞勇.高温胁迫对苹果生理效应及耐热性诱导的研究[D].杨凌:西北农林科技大学,2004.PANG Yong.Study on physiological effects and thermotolerance induction of apple under high temperature stress[D].Yangling:North West Agriculture and Forestry University,2004.
[24]孙建霞,张燕,胡小松,吴继红,廖小军.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009,42(3):996-1008.SUN Jianxia,ZHANG Yan,HU Xiaosong,WU Jihong,LIAOXiaojun.Structural stability and degradation mechanisms of anthocyanins[J].Scientia Agricultura Sinica,2009,42(3):996-1008.
[25]FALC?O L D,REVEL G D,PERELLO M C,MOUTSIOU A,ZANUS M C,BORDIGNON-LUIZ M T.A survey of seasonal temperatures and vine yard altitude influences on 2-methoxy-3-isobutylpyrazine,C13-norisoprenoids,and the sensory profile of Brazilian Cabernet Sauvignon wines[J].Journal of Agricultural and Food Chemistry,2007,55(9):3605-3612.
[26]温可睿,黄敬寒,潘秋红,段长青,王军.葡萄香气物质及其影响因素的研究进展[J].果树学报,2012,29(3):454-460.WEN Kerui,HUANG Jinghan,PAN Qiuhong,DUAN Changqing,WANG Jun.Research progress of aromatic compounds and influencing factors in grapes[J].Journal of Fruit Science,2012,29(3):454-460.
[27]赵新节.栽培架式及负荷对酿酒葡萄和葡萄酒风味物质的影响[D].泰安:山东农业大学,2005.ZHAO Xinjie.Effects of trellis system and crop load on flavour compounds in grapevine and wines[D].Tai’an:Shandong Agricultural University,2005.
[28]翟衡,杜金华,管雪强,乔旭光,潘志勇.酿酒葡萄栽培及加工技术[M].北京:中国农业出版社,2001.ZHAI Heng,DU Jinhua,GUAN Xueqiang,QIAO Xuguang,PAN Zhiyong.Wine grape cultivation and processing technology[M].Beijing:China Agricultural Press,2001.
[29]OU C,DU X,SHELLIE K,ROSS C,QIAN M C.Volatile compounds and sensory attributes of wine from cv.Merlot(Vitis vinifera L.)grown under differential levels of water deficit with or without a kaolin-based,foliar reflectant particle film[J].Journal of Agricultural and Food Chemistry,2010,58(24):12890-12898.
[30]KOUNDOURAS S,MARINOS V,GKOULIOTI A,KOTSERI-DIS Y,VAN L C.Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv.Agiorgitiko(Vitis vinifera L.).Effects on wine phenolic and aroma components[J].Journal of Agricultural and Food Chemistry,2006,54(14),5077-5086.
[31]DELUC L G,QUILICI D R,DECENDIT A,DECENDIT A,GRIMPLET J,WHEATLEY M D,SCHLAUCH K A,MéRIL-LON J M,CUSHMAN J C,CRAMER G R.Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay[J].BMC Genomics,2009,10(1):212.
[2]STOCKER T F,QIN D,PLATTNER G K,TIGNOR M,AL-LEN S K,BOSCHUNG J,MIDGLEY P M.Climate change2013:The physical science basis[J].New York:Cambridge University Press,2013.
[3]JONES G V,WHITE M A,COOPER O R,STORCHMANN K.Climate change and global wine quality[J].Climatic Change,2005,73(3):319-343.
[4]CONDE C,SILVA P,FONTES N,DIAS A C P,TAVARES RM,SOUSA M J,AGASSE A,DELROT S,GEROS H.Biochemical changes throughout grape berry development and fruit and wine quality[J].Globe Science Books,2007,1(1):1-22.
[5]CHEVET J M,LECOCQ S,VISSER M.Climate,grapevine phenology,wine production,and prices:Pauillac(1800-2009)[J].The American Economic Review,2011,101(3):142-146.
[6]LABARBE B,CHEYNIER V,BROSSAUD F,SOUQUET J M,MOUTOUNET M.Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization[J].Journal of Agricultural&Food Chemistry,1999,47(7):2719.
[7]MONAGAS M,GóMEZ-CORDOVéS C,BARTOLOMéB,LAUREANO O,RICARDO DA SILVA J M.Monomeric,oligomeric,and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L.cv.Graciano,Tempranillo,and Cabernet Sauvignon[J].Journal of Agricultural and Food Chemistry,2003,51(22):6475-6481.
[8]ZIMMAN A,JOSLIN W S,LYON M L,MEIER J,WATER-HOUSE A L.Maceration variables affecting phenolic composition in commercial-scale Cabernet Sauvignon winemaking trials[J].American Journal of Enology and Viticulture,2002,53(2):93-98.
[9]VIDAL S,CARTALADE D,SOUQUET J M,FULCRAND H,CHEYNIER V.Changes in proanthocyanidin chain length in wine like model solutions[J].Journal of Agricultural and Food Chemistry,2002,50(8):2261-2266.
[10]GIRONA J,MARSAL J,MATA M,DEL CAMPO J,BASILEB.Phenological sensitivity of berry growth and composition of Tempranillo grapevines(Vitis vinifera L.)to water stress[J].Australian Journal of Grape and Wine Research,2009,15(3):268-277.
[11]GOMEZPLAZA E,GILMUNOZ R,LOPEZROCA J M,MAR-TINEZCUTILLAS A,FERNANDEZ J I.Phenolic compounds and color stability of red wines:effect of skin maceration time[J].American Journal of Enology&Viticulture,2001,52(3):266-270.
[12]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 and Viticulture,2001,52(1):1-7.
[13]SPAYD S E,TARARA J M,MEE D L,FERGUSON J C.Separation of sunlight and temperature effects on the composition of Vitis vinifera cv.Merlot berries[J].American Journal of Enology and Viticulture,2002,53(3):171-182.
[14]陈建红,赵明,方仁,王静静,薛进军.不同架式对‘北字号’酒葡萄生长及果实品质的影响[J].南方园艺,2009,20(1):14-15.CHEN Jianhong,ZHAO Ming,FANG Ren,WANG Jingjing,XUE Jinjun.Effect of trellis systems on the growth and fruit quality of winegrape[J].Southern Horticulture,2009,20(1):14-15.
[15]刘芸,仇农学,杨玺玉.葡萄皮渣提取物总酚含量及体外抗氧化活性、抑菌活性[J].食品科学,2011,32(1):5-9.LIU Yun,QIU Nongxue,YANG Xiyu.Assessment of total phenolic content and in vitro antioxidant and antimicrobial activities of ethanol extract from grape residue left after making wine[J].Food Science,2011,32(1):5-9.
[16]KIM H K,CHEON B S,KIM Y H,KIM S Y,KIM H P.Effects of naturally occurring flavonoids on nitric oxide production in the macrophage cell line RAW 264.7 and their structure-activity relationships[J].Biochemical Pharmacology,1999,58(5):759-765.
[17]WATERHOUSE A L,IGNELZI S,SHIRLEY J R.A comparison of methods for quantifying oligomeric proanthocyanidins from grape seed extracts[J].American Journal of Enology and Viticulture,2000,51(4):383-389.
[18]ORAK H H.Total antioxidant activities,phenolics,anthocyanins,polyphenoloxidase activities of selected red grape cultivars and their correlations[J].Scientia Horticulture,2007,111(3):235-241.
[19]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.HUA Yubo.Effects of training systems on disease and berry quality of cabernet sauvignon[D].Yangling:North West Agriculture and Forestry University,2010.
[20]刘笑宏,孙永江,孙红,翟衡.不同叶幕类型对‘摩尔多瓦’葡萄果穗微域环境及果实品质的影响[J].中国农业科学,2016,49(21):6246-6254.LIU Xiaohong,SUN Yongjiang,SUN Hong,ZHAI Heng.Effect of canopy types on the cluster micro-environment and fruit quality of the‘Moldova’grapes[J].Scientia Agricultura Sinica,2016,49(21):6246-6254.
[21]贾杨,廖康,刘曼曼,赵世荣,廖小龙,王玉蓉,彭晓莉.吐鲁番不同栽培架式葡萄叶幕微气候差异分析[J].北方园艺,2014(9):23-26.JIA Yang,LIAO Kang,LIU Manman,ZHAO Shirong,LIAOXiaolong,WANG Yurong,PENG Xiaoli.Analysis on the canopy microclimate of the different grape cultivation trellis in Turpan[J].Northern Horticulture,2014(9):23-26.
[22]孙永江.葡萄光系统Ⅱ及光合碳同化对高温强光的响应机理[D].泰安:山东农业大学,2016.SUN Yongjiang.The response mechanisms of photosystems IIand photosynthetic carbon assimilation in grapevine leaves to high temperature and strong light[D].Tai’an:Shandong Agricultural University,2016.
[23]庞勇.高温胁迫对苹果生理效应及耐热性诱导的研究[D].杨凌:西北农林科技大学,2004.PANG Yong.Study on physiological effects and thermotolerance induction of apple under high temperature stress[D].Yangling:North West Agriculture and Forestry University,2004.
[24]孙建霞,张燕,胡小松,吴继红,廖小军.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009,42(3):996-1008.SUN Jianxia,ZHANG Yan,HU Xiaosong,WU Jihong,LIAOXiaojun.Structural stability and degradation mechanisms of anthocyanins[J].Scientia Agricultura Sinica,2009,42(3):996-1008.
[25]FALC?O L D,REVEL G D,PERELLO M C,MOUTSIOU A,ZANUS M C,BORDIGNON-LUIZ M T.A survey of seasonal temperatures and vine yard altitude influences on 2-methoxy-3-isobutylpyrazine,C13-norisoprenoids,and the sensory profile of Brazilian Cabernet Sauvignon wines[J].Journal of Agricultural and Food Chemistry,2007,55(9):3605-3612.
[26]温可睿,黄敬寒,潘秋红,段长青,王军.葡萄香气物质及其影响因素的研究进展[J].果树学报,2012,29(3):454-460.WEN Kerui,HUANG Jinghan,PAN Qiuhong,DUAN Changqing,WANG Jun.Research progress of aromatic compounds and influencing factors in grapes[J].Journal of Fruit Science,2012,29(3):454-460.
[27]赵新节.栽培架式及负荷对酿酒葡萄和葡萄酒风味物质的影响[D].泰安:山东农业大学,2005.ZHAO Xinjie.Effects of trellis system and crop load on flavour compounds in grapevine and wines[D].Tai’an:Shandong Agricultural University,2005.
[28]翟衡,杜金华,管雪强,乔旭光,潘志勇.酿酒葡萄栽培及加工技术[M].北京:中国农业出版社,2001.ZHAI Heng,DU Jinhua,GUAN Xueqiang,QIAO Xuguang,PAN Zhiyong.Wine grape cultivation and processing technology[M].Beijing:China Agricultural Press,2001.
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