| 摘叶处理对酿酒葡萄果实酚类物质的影响 |
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| 引用本文： | 赵亚蒙,陈黄曌,乐小凤,赵婷,段冰冰,张振文.摘叶处理对酿酒葡萄果实酚类物质的影响[J].中国酿造,2019(6):83-89. |
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| 作者姓名： | 赵亚蒙 陈黄曌 乐小凤 赵婷 段冰冰 张振文 |
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| 作者单位： | 西北农林科技大学葡萄酒学院;陕西省葡萄与葡萄酒工程中心;河南牧业经济学院食品与生物工程学院 |
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| 基金项目： | 国家现代农业产业技术体系建设专项资助项目(CARS-29-zp-6) |
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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)。
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| 关 键 词： | 赤霞珠 品丽珠 摘叶处理 酚类物质 |
Effects of leaf removal treatment on phenolic compounds in wine grape fruit |
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| ZHAO Yameng,CHEN Huangzhao,YUE Xiaofeng,ZHAO Ting,DUAN Bingbing,ZHANG Zhenwen.Effects of leaf removal treatment on phenolic compounds in wine grape fruit[J].China Brewing,2019(6):83-89. |
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| Authors: | ZHAO Yameng CHEN Huangzhao YUE Xiaofeng ZHAO Ting DUAN Bingbing ZHANG Zhenwen |
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| Affiliation: | (College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China) |
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| Abstract: | ZHAO Yameng;CHEN Huangzhao;YUE Xiaofeng;ZHAO Ting;DUAN Bingbing;ZHANG Zhenwen(College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China) |
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| Keywords: | Cabernet Sauvignon Cabernet Franc leaf removal treatment phenolic compounds |
| 本文献已被 CNKI 维普 等数据库收录！ |
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