酿酒葡萄媚丽在不同气候区的适应性及果实品质研究
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摘要
通过调查媚丽在暖热半湿润区(陕西杨凌地区、白鹿原地区和河南民权县);暖温半干旱区(陕西合阳县和山西夏县);中温干旱区(内蒙古乌海市)共6个地区的栽培特性及果实品质,评估其在这些地区的适应性。结果表明,采收时果实含糖量最高的为夏县媚丽(211.74 g/L),最低的为杨凌媚丽(177.59 g/L)。乌海媚丽的果皮总花色苷含量和单宁含量均为最高,分别为15.29 mg/g和17.03 mg/g,民权媚丽的总花色苷含量最低,为2.10 mg/g,夏县媚丽的单宁含量最低,为6.86 mg/g。总花色苷/单宁比值最大的为乌海媚丽(0.56),最低为民权媚丽(0.11)。以暖热半湿润区的杨凌地区作对照综合分析,媚丽在其他气候区的适应性最好的是乌海,最差的是民权。
The study aimed to assess the adaptability of wine grape Meili in 3 climate zones, warm hot sub-humid zone(Yangling, Shaanxi; Bailuyuan,Shaanxi and Minquan, Henan), warm semi-arid zone(Heyang, Shaanxi and Xiaxian, Shanxi) and mid temperature-arid zone(Wuhai, Inner Mongolia).The results were showed that, the reducing sugar contents of Xiaxian Meili fruit was the highest of 211.74 g/L at harvest, the lowest one was Yangling Meili with 177.59 g/L. The total anthocyanin and tannin contents of Wuhai Meili peel were the highest and they were 15.29 mg/g and 17.03 mg/g,respectively. The contents of total anthocyanin of Minquan Meili was the lowest of 2.10 mg/g, and the tannin contents of Xiaxian Meili was the lowest of 6.86 mg/g. Total anthocyanin/tannin ratio of Wuhai Meili was the highest of 0.56, and total anthocyanin/tannin ratio of Minquan Meili was the lowest of 0.11. From comprehensive analysis, compared with Yangling region(warm hot sub-humid zone), the most adaptive region of Meili in other climate zones was Wuhai(mid temperature-arid zone), and the worst one was Minquan(warm hot sub-humid zone).
The study aimed to assess the adaptability of wine grape Meili in 3 climate zones, warm hot sub-humid zone(Yangling, Shaanxi; Bailuyuan,Shaanxi and Minquan, Henan), warm semi-arid zone(Heyang, Shaanxi and Xiaxian, Shanxi) and mid temperature-arid zone(Wuhai, Inner Mongolia).The results were showed that, the reducing sugar contents of Xiaxian Meili fruit was the highest of 211.74 g/L at harvest, the lowest one was Yangling Meili with 177.59 g/L. The total anthocyanin and tannin contents of Wuhai Meili peel were the highest and they were 15.29 mg/g and 17.03 mg/g,respectively. The contents of total anthocyanin of Minquan Meili was the lowest of 2.10 mg/g, and the tannin contents of Xiaxian Meili was the lowest of 6.86 mg/g. Total anthocyanin/tannin ratio of Wuhai Meili was the highest of 0.56, and total anthocyanin/tannin ratio of Minquan Meili was the lowest of 0.11. From comprehensive analysis, compared with Yangling region(warm hot sub-humid zone), the most adaptive region of Meili in other climate zones was Wuhai(mid temperature-arid zone), and the worst one was Minquan(warm hot sub-humid zone).
引文
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[28]RISTIC R,DOWNEY M O,ILAND P G,et al.Exclusion of sunlight from Shiraz grapes alters wine colour,tannin and sensory properties[J].Aust J Grape Wine Res,2007,13(2):53-65.
[29]DOWNEY M O,DOKOOZLIAN N K,KRSTIC M P.Cultural practice and environmental impacts on the flavonoid composition of grapes and wine:a review of recent research[J].Am J Enol Viticult,2006,57(3):257-268.
[2]KOBAYASHI H,SUZUKI S,TAKAYANAGI T.Correlations between climatic conditions and berry composition of'Koshu'(Vitis vinifera)grape in Japan[J].J Jpn Soc Horticult Sci,2011,80(80):255-267.
[3]PEDNEAULT K,DORAIS M,ANGERS P.Flavor of cold-hardy grapes:impact of berry maturity and environmental conditions[J].J Agr Food Chem,2013,61(44):10418-10438.
[4]JORDAO A M.Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs:Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters[J].Food Res Int,2015,78:302-312.
[5]张振文,王华,房玉林,等.优质抗病酿酒葡萄新品种‘媚丽’[J].园艺学报,2013,40(8):1611-1612.
[6]王华,宋建强,梁艳英,等.搅拌棒萃取-气相色谱-质谱联用法分‘媚丽’桃红葡萄酒中的香气成分[J].食品科学,2014,35(2):177-181.
[7]李华,王华.中国葡萄气候区划[M].杨凌:西北农林科技大学出版社,2015:67-93.
[8]刘崇怀,沈育杰,陈俊.等.葡萄种质资源描述规范和数据标准[M].北京:中国农业出版社,2006:35-37,103-111.
[9]张振文.葡萄品种学[M].西安:西安地图出版社,2000:25-38.
[10]王华.葡萄酒分析检验[M].中国农业出版社,2011:125-127,132-134.
[11]孟江飞,杨学威,房玉林,等.不同采收期对梅尔诺葡萄和葡萄酒酚类物质及抗氧化活性的影响[J].中国食品学报,2012,12(10):155-162.
[12]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 Chem,2012,134(4):2049-2056.
[13]MERCURIO M D,DAMBERGS R G,HERDERICH M J,et al.High throughput analysis of red wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format[J].J Agr Food Chem,2007,55(12):4651-4657.
[14]邵伟华,杨余鸿,肖春明.基于数理分析的葡萄及葡萄酒评价体系[EB/OL].(2012-9-10)[2017-05-26]http://www.docin.com/p-1139594828.html.
[15]MILLS L J,FERGUSON J C,KELLER M.Cold-hardiness evaluation of grapevine buds and cane tissues[J].Am J Enol Viticult,2006,57(2):194-200.
[16]张静,王华,董新义,等.埋土防寒区葡萄爬地龙栽培模式经济和技术评价——以山西夏县为例[J].西北林学院学报,2013,28(1):94-99.
[17]MORRISON J C,IODI M.The influence of waterberry on the development and composition of Thompson Seedless grapes[J].Am J Enol Viticult,1990,41(4):301-305.
[18]KONO A,SATO A,BAN Y,et al.Resistance of Vitis germplasm to Elsino觕ampelina(de Bary)Shear evaluated by lesion number and diameter[J].Hort Sci,2013,48(12):1433-1439.
[19]LI D,WAN Y,HE P.Relatedness of resistance to anthracnose and to white rot in Chinese wild grapes[J].Vitis:J Grapevine Res,2008,47(4):213-215.
[20]PUERTOLAS E,SALDANA G,ALVAREZ I,et al.Experimental design approach for the evaluation of anthocyanin content of roséwines obtained by pulsed electric fields.Influence of temperature and time of maceration[J].Food Chem,2011,126(3):1482-1487.
[21]WIRTH J,CAILLE S,SOUQUET J M,et al.Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache roséwines[J].Food Chem,2012,132(4):1861-1871.
[22]李华,王华,袁春龙.等.葡萄酒工艺学[M].北京:科学出版社,2007:181-189
[23]FENG H,YUAN F,SKINKIS P A,et al.Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition[J].Food Chem,2015,173:414-423.
[24]OBREQUE-SLIER E,PENA-NEIRA A,LOPEZ-SOLIS R,et al.Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties(Vitis vinifera L.)during ripening[J].J Agr Food Chem,2010,58(6):3591-3599.
[25]OBREQUE-SLIER E,PENA-NEIRA A,LOPEZ-SOLIS R,et al.Phenolic composition of skins from four Carmenet grape varieties(Vitis vinifera L.)during ripening[J].LWT-Food Sci Technol,2013,54(2):404-413.
[26]FALCAO L D,CHAVES E S,BURIN V M,et al.Maturity of Cabernet Sauvignon berries from grapevines grown with two different training systems in a new grape growing region in Brazil[J].Cienc E Invest Agra,2008,35(3):321-332.
[27]FERRER-GALLEGO R,HERNANDEZ-HIERRO J M,RIVAS-GONZALO J C,et al.Influence of climatic conditions on the phenolic composition of Vitis vinifera L.cv.Graciano[J].Anal Chim Acta,2012,732:73-77.
[28]RISTIC R,DOWNEY M O,ILAND P G,et al.Exclusion of sunlight from Shiraz grapes alters wine colour,tannin and sensory properties[J].Aust J Grape Wine Res,2007,13(2):53-65.
[29]DOWNEY M O,DOKOOZLIAN N K,KRSTIC M P.Cultural practice and environmental impacts on the flavonoid composition of grapes and wine:a review of recent research[J].Am J Enol Viticult,2006,57(3):257-268.