果穗日光暴露对葡萄酒酚类物质和感官品质的影响
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摘要
以烟台产区蛇龙珠和赤霞珠葡萄为试验材料,于转色期对果穗区域进行摘叶处理,分析了摘叶对葡萄果实成熟度指标、葡萄酒酚类物质及感官品质的影响。摘叶处理后,葡萄果穗和单果质量无显著变化,葡萄果实总酸含量显著降低。摘叶处理显著提高蛇龙珠葡萄果实可溶性固形物含量,而对赤霞珠葡萄无显著影响;显著提高葡萄酒中总酚、丹宁、色素、黄酮和黄酮醇等的含量,提高单体酚-没食子酸、咖啡酸、芦丁和槲皮素等的含量,使葡萄酒香气更复杂、浓郁,结构感更强,更协调。烟台产区转色期摘叶处理可显著提高葡萄酒的品质。
The grapevines of Cabernet Sauvignon and Cabernet Gernischt from Yantai region were subjected to leaf pulling treatment at veraison with cluster-shading treatment as control. Grape maturity and the phenolic compounds of the resulting wines,as well as the sensory properties of wine samples were determined. The results indicated that grape yield indices such as bunch weight and weight per berry were not affected by leaf removal treatment,while titratable acid of grape juice were significantly decreased. Total soluble solid(TSS)of grape juice was significantly increased for Cabernet Gernischt,but not for Cabernet Sauvignon. Phenolic substances including total phenols tannins,anthocyanins,flavonoids and flavonols in the wines,as well as main mono-phenol of the wines,including gallic acid,caffeic acid,rutin hydrate,quercetin acid,were increased by leaf pulling treatment. In addition,aroma,color density and tastes of wine were improved significantly by leaf pulling. In summary,it can be concluded that leaf removal treatment evidently improve the quality of wine in Yantai.
The grapevines of Cabernet Sauvignon and Cabernet Gernischt from Yantai region were subjected to leaf pulling treatment at veraison with cluster-shading treatment as control. Grape maturity and the phenolic compounds of the resulting wines,as well as the sensory properties of wine samples were determined. The results indicated that grape yield indices such as bunch weight and weight per berry were not affected by leaf removal treatment,while titratable acid of grape juice were significantly decreased. Total soluble solid(TSS)of grape juice was significantly increased for Cabernet Gernischt,but not for Cabernet Sauvignon. Phenolic substances including total phenols tannins,anthocyanins,flavonoids and flavonols in the wines,as well as main mono-phenol of the wines,including gallic acid,caffeic acid,rutin hydrate,quercetin acid,were increased by leaf pulling treatment. In addition,aroma,color density and tastes of wine were improved significantly by leaf pulling. In summary,it can be concluded that leaf removal treatment evidently improve the quality of wine in Yantai.
引文
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[3]姬利洁,王振平,丁小玲,等.摘叶处理对酿酒葡萄果实品质影响的研究进展[J].中外葡萄与葡萄酒,2016(1):40-43.
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[10]FENG H,SKINIKIS PA,QIAN MC.Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal[J].Food Chemistry,2017,214:736-744.
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[12]林朴.摘叶处理对赤霞珠葡萄和葡萄酒品质的影响[J].中外葡萄与葡萄酒,2013(4):10-13.
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[14]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.
[15]肖慧琳,张超杰,刘万好,等.摘叶对赤霞珠葡萄果实和葡萄酒品质的影响[J].山东农业科学,2015,47(11):36-39.
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[19]KIM DO,CHUN OK,KIM YJ,et al.Quantification of polyphenolics and their antioxidant capacity in fresh plums[J].Journal of Agricultural&Food Chemistry,2003,51(22):6 509-6 515.
[20]CLIFF MA,KING MC,SCHLOSSER J.Anthocyanin,phenolic composition,colour measurement and sensory analysis of BC commercial red wines[J].Food Research International,2007,40(1):92-100.
[21]吴莹,李华,黄宏慧,等.广西都安野生毛葡萄酒中单体酚的测定[J].中国酿造,2010,29(7):168-170.
[22]李华.葡萄酒品尝学[M].北京:中国青年出版社,1992:65-66.
[23]DRENJANCEVIC M,JJKIC V,ZMAIC K,et al.Effects of early leaf removal on grape yield,chemical characteristics,and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia[J].Acta Agriculturae Scandinavica,Section B—Soil&Plant Sci-ence,2017,67(8):705-711.
[24]KOTESERIDIS Y,GEORGIADOU A,TIKOS P,et al.Effects of severity of post-flowering leaf removal on berry growth and composition of three red Vitis vinifera L.cultivars grown under semiarid conditions[J].Journal of Agricultural&Food Chemistry,2012,60(23):6 000-6 010.
[25]TARDAGUILA J,TODA FMD,PONI S,et al.Impact of early leaf removal on yield and fruit and wine composition of Vitis vinifera L.Graciano and Carignan[J].American Journal of Enology&Viticulture,2010,61(3):372-381.
[26]LEE J,SKINKIS PA.Oregon‘Pinot noir’grape anthocyanin enhancement by early leaf removal[J].Food Chemistry,2013,139(1-4):893-901.
[27]GATTI M,GARAVANI A,CANTATORE A,et al.Interactions of summer pruning techniques and vine performance in the white Vitis vinifera cv.Ortrugo[J].Australian Journal of Grape&Wine Research,2015,21(1):80-89.
[28]ETZKORN L,EICHELKRAUT C.Early defoliation reduces cluster compactness and improves grape composition in Mandó,an autochthonous cultivar of Vitis vinifera from southeastern Spain[J].Scientia Horticulturae,2014,167:71-75.
[29]BAIANO A,GIANNI AD,PREVITALI MA,et al.Effects of defoliation on quality attributes of Nero di Troia(Vitis vinifera L.)grape and wine[J].Food Research International,2015,75(12):260-269.
[30]KING PD,MCCLELLAN DJ,SMART RE.Effect of severity of leaf and crop removal on grape and wine composition of Merlot vines in Hawke's Bay vineyards[J].American Journal of Enology&Viticulture,2012,63(4):500-507.
[31]MARAIS J,HUNTER JJ,HAASBROEK PD.Effect of canopy microclimate season and region on Sauvignon blanc grape composition and wine quality[J].South African Journal for Enology&Viticulture,1999,20(1):19-30.
[32]STERNAD L M,TROST K,SIVILOTTI P,et al.Early versus late leaf removal strategies for Pinot Noir(Vitis vinifera L.):effect on colour-related phenolics in young wines following alcoholic fermentation[J].Journal of the Science of Food&Agriculture,2013,93(15):3 670-3 681.
[33]PROFIO FD,REYNOLDS AG,KASIMOS A.Canopy management and enzyme impacts on Merlot,Cabernet Franc,and Cabernet Sauvignon:I.yield and berry composition[J].American Journal of Enology&Viticulture,2011,62(2):139-151.
[34]MATUS JT,LOYOLA R,VEGA A,et al.Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera[J].Journal of Experimental Botany,2009,60(3):853-867.
[2]MOSETTI D,NUNEZ JCH,SABBATINI P,et al.Impact of leaf removal after berry set on fruit composition and bunch rot in'Sauvignon blanc'[J].Vitis,2016,55(2):57-64.
[3]姬利洁,王振平,丁小玲,等.摘叶处理对酿酒葡萄果实品质影响的研究进展[J].中外葡萄与葡萄酒,2016(1):40-43.
[4]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.
[5]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.
[6]KELLER M,HRAZDINA G.Interaction of nitrogen availability during bloom and light intensity during veraison.II.Effects on anthocyanin and phenolic development during grape ripening[J].American Journal of Enology and Viticulture,1998,49(3):341-349.
[7]GUIDONI S,OGGERO G,CRAVERO S,et al.Manual and mechanical leaf removal in the bunch zone("Vitis Vinifera"L.,cv Barbera):effects on berry composition,health,yield and wine quality,in a warm temperate area[J].Journal International Des Sciences De La Vigne Et Du Vin,2008,42(1):49-58.
[8]CHORTI E,GUIDONI S,FERRANDINO A,et al.Effect of different cluster sunlight exposure levels on ripening and anthocyanin accumulation in Nebbiolo grapes[J].American Journal of Enology and Viticulture,2010,61(1):23-30.
[9]OSRECAK M,KAROGLAN M,KOZINA B.Influence of leaf removal and reflective mulch on phenolic composition and antioxidant activity of Merlot,Teran and Plavac mali wines(Vitis vinifera L.)[J].Scientia Horticulturae,2016,209:261-269.
[10]FENG H,SKINIKIS PA,QIAN MC.Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal[J].Food Chemistry,2017,214:736-744.
[11]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.
[12]林朴.摘叶处理对赤霞珠葡萄和葡萄酒品质的影响[J].中外葡萄与葡萄酒,2013(4):10-13.
[13]KOZINA B,KAROGLAN M,HERJAVEC S,et al.Influence of basal leaf removal on the chemical composition of Sauvignon Blanc and Riesling wines[J].Journal of Food Agriculture&Environment,2008,6(1):28-33.
[14]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.
[15]肖慧琳,张超杰,刘万好,等.摘叶对赤霞珠葡萄果实和葡萄酒品质的影响[J].山东农业科学,2015,47(11):36-39.
[16]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[17]RIBEREAU-GAYON P,GLORIES Y,MAUJEAN A,et al.Handbook of enology:Volume 2.The chemistry of wine stabilization and treatments[M].John Wiley&Sons Ltd,2000.
[18]LEE J,DURST RW,WROLSTAD RE.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the p H differential method:collaborative study[J].Journal of AOAC International,2005,88(5):1 269-1 278.
[19]KIM DO,CHUN OK,KIM YJ,et al.Quantification of polyphenolics and their antioxidant capacity in fresh plums[J].Journal of Agricultural&Food Chemistry,2003,51(22):6 509-6 515.
[20]CLIFF MA,KING MC,SCHLOSSER J.Anthocyanin,phenolic composition,colour measurement and sensory analysis of BC commercial red wines[J].Food Research International,2007,40(1):92-100.
[21]吴莹,李华,黄宏慧,等.广西都安野生毛葡萄酒中单体酚的测定[J].中国酿造,2010,29(7):168-170.
[22]李华.葡萄酒品尝学[M].北京:中国青年出版社,1992:65-66.
[23]DRENJANCEVIC M,JJKIC V,ZMAIC K,et al.Effects of early leaf removal on grape yield,chemical characteristics,and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia[J].Acta Agriculturae Scandinavica,Section B—Soil&Plant Sci-ence,2017,67(8):705-711.
[24]KOTESERIDIS Y,GEORGIADOU A,TIKOS P,et al.Effects of severity of post-flowering leaf removal on berry growth and composition of three red Vitis vinifera L.cultivars grown under semiarid conditions[J].Journal of Agricultural&Food Chemistry,2012,60(23):6 000-6 010.
[25]TARDAGUILA J,TODA FMD,PONI S,et al.Impact of early leaf removal on yield and fruit and wine composition of Vitis vinifera L.Graciano and Carignan[J].American Journal of Enology&Viticulture,2010,61(3):372-381.
[26]LEE J,SKINKIS PA.Oregon‘Pinot noir’grape anthocyanin enhancement by early leaf removal[J].Food Chemistry,2013,139(1-4):893-901.
[27]GATTI M,GARAVANI A,CANTATORE A,et al.Interactions of summer pruning techniques and vine performance in the white Vitis vinifera cv.Ortrugo[J].Australian Journal of Grape&Wine Research,2015,21(1):80-89.
[28]ETZKORN L,EICHELKRAUT C.Early defoliation reduces cluster compactness and improves grape composition in Mandó,an autochthonous cultivar of Vitis vinifera from southeastern Spain[J].Scientia Horticulturae,2014,167:71-75.
[29]BAIANO A,GIANNI AD,PREVITALI MA,et al.Effects of defoliation on quality attributes of Nero di Troia(Vitis vinifera L.)grape and wine[J].Food Research International,2015,75(12):260-269.
[30]KING PD,MCCLELLAN DJ,SMART RE.Effect of severity of leaf and crop removal on grape and wine composition of Merlot vines in Hawke's Bay vineyards[J].American Journal of Enology&Viticulture,2012,63(4):500-507.
[31]MARAIS J,HUNTER JJ,HAASBROEK PD.Effect of canopy microclimate season and region on Sauvignon blanc grape composition and wine quality[J].South African Journal for Enology&Viticulture,1999,20(1):19-30.
[32]STERNAD L M,TROST K,SIVILOTTI P,et al.Early versus late leaf removal strategies for Pinot Noir(Vitis vinifera L.):effect on colour-related phenolics in young wines following alcoholic fermentation[J].Journal of the Science of Food&Agriculture,2013,93(15):3 670-3 681.
[33]PROFIO FD,REYNOLDS AG,KASIMOS A.Canopy management and enzyme impacts on Merlot,Cabernet Franc,and Cabernet Sauvignon:I.yield and berry composition[J].American Journal of Enology&Viticulture,2011,62(2):139-151.
[34]MATUS JT,LOYOLA R,VEGA A,et al.Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera[J].Journal of Experimental Botany,2009,60(3):853-867.