共查询到19条相似文献,搜索用时 171 毫秒
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以湖南省怀化市刺葡萄品系中的甜葡萄(Vitis davidii Foex. cv. Tianputao)品种为试材,设置3 个产量水平,分别为1 300 kg/667 m2(L1)、1 900 kg/667 m2(L2)、2 500 kg/667 m2(L3),分别测定各产量水平下葡萄的总酸、还原糖、单体花色苷和非花色苷单体酚类物质等主要品质指标,并对果实品质进行主成分分析。结果表明:两年的甜葡萄总酸含量随产量增大而增加,还原糖含量则随产量增大而降低;2014年花色苷总量表现为L1含量最高,2015年则为L2含量较高,其中基本花色苷总量均表现为L3处理的葡萄含量最低;从两年的非花色苷单体酚类物质总量和黄酮醇类物质含量看,L2葡萄含量最高,其次是L1,L3的葡萄含量最低。结论:主成分分析可看出两年间3 种产量下的甜葡萄分布趋势一致且品质具有差异性,结合两年酚类物质含量看,1 900 kg/667 m2产量下的甜葡萄含量较高。 相似文献
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栽培密度和产量水平对酿酒葡萄含糖量的影响 总被引:1,自引:0,他引:1
种植密度特别是行距是影响酿酒葡萄产量和品质的主导因素,当栽培密度超过278株/667m2,行距缩减到1.6m时产量激增,含糖量明显下降.2m的行距、0.8~1.2m的株距有利于保持霞多丽和赤霞珠逆宜的产量和较高的含糖量.在2500-800kg/667m2的产量范围内,赤霞珠和霞多丽的含糖量随着产量的降低而增加,但当产量继续降低时含糖量增加很少.赤霞珠产量维持在1000kg/667m2,霞多丽在800kg/667m2水平时葡萄果实品质优良,树势稳定. 相似文献
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以山西太谷地区广泛种植的酿酒葡萄品种赤霞珠(Carbernet Sauvignon)作为对照,对山西怡园酒庄2010年引进的酿酒葡萄品种丹魄(Tempranillo)、晚红蜜(Saperavi)、内比奥罗(Nebbiolo)的果实质量和酿酒特性进行研究。结果表明,供试品种果实均达到了良好的成熟度,含糖量均在230 g/L以上,含酸量在4~6 g/L,p H3.5~3.6之间。所酿单品种葡萄酒各项常规理化指标均在合理范围内,品质优良。单品种酒样丹魄的总酚含量最高达1771.19 mg/L,晚红蜜单宁的含量最高达671.86 mg/L;色度值从大到小依次为:丹魄晚红蜜赤霞珠内比奥罗;感官评分:丹魄赤霞珠晚红蜜内比奥罗,与赤霞珠相比,3个供试品种单品种酒在香气和口感上综合表现均良好,可为地区酿酒葡萄品种的选择提供参考。 相似文献
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以赤霞珠(Cabernet Sauvignon)葡萄为试验材料,以不疏穗(>30穗/株)为对照(CK),设置3种单株负载量:20(C1)、25(C2)、30(C3)穗/株,测定不同负载量对葡萄果实生长指标及品质指标的影响。结果表明,不同负载量对霞珠葡萄生长、品质指标的影响有显著差异(P<0.05),其中C2处理的果实果粒较大:单粒质量(1.04 g)、横纵径(12.40 mm、12.40 mm)、体积(309.24 mm3)、表面积(77.13 mm2),且产量(80.83 kg)与CK处理一致;果实成熟度较好;还原糖含量(245.15 g/L)、可滴定酸含量(6.68 g/L)、糖酸比(40.63)、可溶性固形物含量(26.00%);利于酚类物质积累:总酚含量(1 364.75 mgGAE/L)、单宁含量(353.73 mgTAE/L)、花色苷含量(298.02 mg/L)、类黄酮含量(357.73 mgRE/L)均显著高于对照(CK)(P<0.05)。综上,当单株负载量为25穗/株时,能提升赤霞珠葡萄的生长及品质指标。 相似文献
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酿酒葡萄成熟期间果实质地特性和花色苷含量变化 总被引:2,自引:0,他引:2
研究酿酒葡萄果实成熟期间质地特性和花色苷含量的变化规律,以酿酒葡萄赤霞珠(Vitis vinifera L.)为研究对象,采用物性分析仪对其果皮机械特性和果实质构多面特性进行分析,并测定了果皮中总花色苷和9 种花色苷组分的含量,以及花色苷可提取率。研究表明:赤霞珠葡萄果实成熟期间果皮中总花色苷和可提取花色苷含量逐渐增加,至转色后第6周达到最高,分别为880.29 mg/kg和841.38 mg/kg。果实成熟期间果皮厚度逐渐增加,并与花色苷含量呈极显著正相关(R2=0.568),与花色苷可提取率呈极显著负相关(R2=-0.475)。表征果皮硬度的参数杨氏模量(Esk)与花色苷含量呈极显著正相关(R2=0.581),与花色苷可提取率呈显著负相关(R2=-0.609)。果实质构多面分析各参数与果皮花色苷含量和可提取率之间均无相关性。 相似文献
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种植密度特别是行距是影响酿酒葡萄产量和品质的主导因素,当栽培密度超过278株/667m^2,行距缩减到1.6m时产量激增,含糖量明显下降。2m的行距、0.8~1.2m的株距有利于保持霞多丽和赤霞珠适宜的产量和较高的含糖量。在2500-800kg/667m^2的产量范围内,赤霞珠和霞多丽的含糖量随着产量的降低而增加,但当产量继续降低时含糖量增加很少。赤霞珠产量维持在1000kg/667m^2、霞多在800kg/667m^2水平时葡萄果实品质优良,树势稳定。 相似文献
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本文通过观察、调查、实验,对济南山地赤霞珠葡萄生长的地理自然条件、生物学性状、物候期、果实品质及酿酒性能等进行了研究,并对其成熟果实和所酿干红葡萄酒的香气成分进行了检测。结果表明:2014年济南山地赤霞珠成熟时间在9月中上旬,最高折光糖可达24°Brix,滴定总糖为234.23 g/L,糖酸比最高可达48.80,果汁和葡萄酒中总酚含量分别为4.32 mg/g和1892.75 mg/L。经GC-MS检测,成熟果实中检出72种香气成分,主要是醇类和醛类,包含23种醇,17种醛,6种酮,5种酸,10种酯;葡萄酒中共检出123中化合物,主要是醇类和酯类,包含30种醇,2种醛,8种酮,18种酸,51种酯。 相似文献
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选用内蒙古乌海地区赤霞珠葡萄品种为原料,采用橡木片浸泡发酵法,酿制赤霞珠干红葡萄酒。通过测定比较发酵期间、发酵结束及陈酿后赤霞珠干红葡萄酒的理化指标并进行感官评定,确定最佳的橡木片添加量,进而提高赤霞珠干红葡萄酒品质。结果表明,在葡萄醪液中加入1 g/L的天然橡木片进行发酵及陈酿,最终得到的赤霞珠干红葡萄酒色度(2.35)、色调(0.84)、单宁(850.5 mg/L)、总酚(1 254.7 mg/L)均有明显改善且酒体较为稳定,明胶指数和盐酸指数最高分别为194.4 mg/L和195.0 mg/L,其感官评分为83分。因此,添加1 g/L天然橡木片浸泡发酵能改善赤霞珠干红葡萄酒品质。 相似文献
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葡萄酒中多酚、单宁等功能性成分主要来源于葡萄果皮中,为提高葡萄酒中的酚类物质含量,改善葡萄酒的口感,试验以陕西泾阳赤霞珠葡萄浆果为原料,分别在-20℃和-35℃两种不同温度下进行冷冻处理葡萄浆果并进行小容器酿酒试验,研究了葡萄原料经冷冻处理后葡萄酒中理化指标的差异变化,以及冷冻处理对葡萄酒感官特性的影响。结果表明:赤霞珠葡萄原料经-20℃和-35℃两种不同温度冷冻处理后,葡萄酒中单宁和总酚物质的含量显著增高,且-20℃冷冻处理后含量最高,其中单宁含量为29.54mg/L,总酚含量为129.71mg/L;葡萄原料经-20℃冷冻处理后,葡萄酒的外观、口感和总体评定显著提高。 相似文献
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Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards 总被引:1,自引:0,他引:1
Fang Y Meng J Zhang A Liu J Xu T Yu W Chen S Li H Zhang Z Wang H 《Journal of the science of food and agriculture》2011,91(4):749-757
BACKGROUND: Berry shrivel (BS), a berry development disorder, appears soon after veraison. It occurs worldwide and affects the quality of grape berries and wine. However, it had not been reported in China until recently. This study aimed to investigate the changes in berry composition and antioxidant activity of Cabernet Sauvignon grapes from Xiangning Valley, Shanxi Province, China, during BS. RESULTS: Shrinkage contributed to an increase in the concentration of basic grape ingredients such as sugar and acid. An appropriate degree of shrinkage was apparently helpful in improving the phenolic content and increasing the antioxidant activity, but the berries that continued to shrivel showed a low antioxidant activity. Further, the results indicated distinct differences between the berries harvested from the southern side of the canopy and those harvested from the northern side, presumably due to variations in sunlight exposure. CONCLUSION: Moderate BS was beneficial since it increased berry quality and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. Copyright © 2011 Society of Chemical Industry 相似文献
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该实验研究了合阳地区5个红色和5个白色酿酒葡萄品种在成熟期的可溶性固形物、还原糖、总酸含量和成熟系数变化,分析了成熟葡萄浆果的物理品质、花色苷和单体酚的组成和含量。结果表明,转色期后12 d,各品种葡萄的成熟系数均>20。成熟葡萄浆果还原糖含量为180~235 g/L,总酸含量<6 g/L。综合来看,赤霞珠、品丽珠、黑比诺、马瑟兰、爱格丽、小芒森和贵人香适合在合阳地区种植。赤霞珠、品丽珠、黑比诺、马瑟兰和贵人香最适采收期在转色期后24 d左右,爱格丽和小芒森在转色期后44 d左右。马瑟兰的成熟浆果花色苷含量较高,达29.85 mg/g;赤霞珠、马瑟兰和爱格丽成熟浆果单体酚含量较高,分别为0.65 mg/g、0.43 mg/g和0.26 mg/g。研究结果将为陕西合阳地区酿酒葡萄种植与推广提供参考。 相似文献
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该研究以新疆红提葡萄为主要原料,加入酿酒葡萄(宝石解百纳、赤霞珠)后制备红提葡萄与酿酒葡萄复合果酒,探讨最佳酿酒葡萄种类,并通过单因素及响应面试验探寻红提葡萄与酿酒葡萄复合果酒的最佳发酵工艺参数。结果表明,最佳酿酒葡萄为赤霞珠,红提葡萄与赤霞珠的质量比为4∶1;最佳发酵工艺条件为发酵温度20 ℃,初始pH值4.4,初始糖浓度28 °Bx。在此优化条件下,发酵所得红提葡萄与酿酒葡萄复合果酒的感官评分为95分,酒精度为8%vol,残糖量为13 °Bx,其色泽透亮,口感酸甜,果香浓郁,典型性明显,其理化指标及微生物指标均符合国家相关标准。 相似文献
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以宁夏玉泉营农场直立独龙蔓整形方式下酿酒葡萄梅鹿辄、赤霞珠和霞多丽为试验材料,研究不同高度结果部位对葡萄酒香气物质成分及含量的影响。结果表明,梅鹿辄、赤霞珠、霞多丽三个供试品种不同结果部位葡萄酒中香气物质总量均表现为上层结果区>中层结果区>下层结果区,其中主要香气物质酯类和醇类的相对含量占比均为上层结果区>中层结果区>下层结果区。通过对香气成分进行主成分分析,初步确定了各品种不同高度结果部位葡萄酒特征性香气成分。建议改变宁夏产区整形方式,使结果部位保持在同一高度,以获得香气物质含量一致的优质葡萄酒。 相似文献
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酿酒葡萄品质与产量优化的新梢负荷确立 总被引:2,自引:1,他引:1
以优化赤霞珠葡萄果实含糖量、产量和葡萄酒色度为目标,以新梢密度为主要栽培指标,留果量和新梢节间长度为辅助调节指标,采用回归分析和多目标规划,确立了在特定的生卢条件控制新梢密度14梢/m可实现符合酿酒品质要求的经济产量. 相似文献
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Background and Aim: The impacts of the fungal bunch rot pathogen Colletotrichum acutatum (ripe rot) on grape growing are documented; however, little is known about how the disease affects the resulting wine. This work aimed to investigate how ripe rot affects wine composition and sensory properties.
Methods and Results: Wine was made using Cabernet Sauvignon grapes grown in the Hastings Valley (NSW). Berries with ripe rot tended to shrivel and acquired a distinctive off flavour and bitterness, described as hessian sack and musty. Wine made from the infected fruit had a higher pH and a higher level of residual sugar, but lower titratable acidity. Volatile acidity in wine made from uninfected fruit was 0.57 g/L, but increased to 0.83 and 1.06 g/L with 1.5 and 3% infection, respectively. Wine made from infected fruit had higher levels of both glycerol and gluconic acid indicative of fungal contamination. Alcohol concentration was also higher in wine made from infected fruit. Sensory analysis indicated that wine made from as low as 3% infected fruit had a similar colour density to control fruit, but a distinctive off-flavour, and browner colour hue.
Conclusions: As far as we are aware of, this is the first report of a correlation between the level of grape infection by C. acutatum and wine composition in Australia.
Significance of the Study: These results underline the problems of red grapes infected with C. acutatum . It provides viticulturists and winemakers with information to be considered when assessing grape quality and winemaking process for red wines. 相似文献
Methods and Results: Wine was made using Cabernet Sauvignon grapes grown in the Hastings Valley (NSW). Berries with ripe rot tended to shrivel and acquired a distinctive off flavour and bitterness, described as hessian sack and musty. Wine made from the infected fruit had a higher pH and a higher level of residual sugar, but lower titratable acidity. Volatile acidity in wine made from uninfected fruit was 0.57 g/L, but increased to 0.83 and 1.06 g/L with 1.5 and 3% infection, respectively. Wine made from infected fruit had higher levels of both glycerol and gluconic acid indicative of fungal contamination. Alcohol concentration was also higher in wine made from infected fruit. Sensory analysis indicated that wine made from as low as 3% infected fruit had a similar colour density to control fruit, but a distinctive off-flavour, and browner colour hue.
Conclusions: As far as we are aware of, this is the first report of a correlation between the level of grape infection by C. acutatum and wine composition in Australia.
Significance of the Study: These results underline the problems of red grapes infected with C. acutatum . It provides viticulturists and winemakers with information to be considered when assessing grape quality and winemaking process for red wines. 相似文献
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以山西晋中南地区赤霞珠为材料,采用高效液相色谱-质谱联用技术(HPLC-MS),研究不同叶幕形和每株留穗量对所酿造的干红葡萄酒中单体酚类物质种类和浓度的影响。结果表明,相比于直立叶幕,V形叶幕可提高成熟葡萄果实的成熟度,V葡萄酒中酰化花色苷的含量(33.46 mg/L)和非花色苷单体酚类物质的总量(286.25 mg/L)分别是直立形叶幕的2.80倍和2.18倍。在直立叶幕下,适当的减少单株果穗数量,可增加葡萄酒中花色苷单体酚类物质的种类和含量,此外随着每株留穗量的减少,非花色苷单体酚类物质总量有逐渐增多的趋势。在山西晋中南地区,对于赤霞珠而言,适度减少每株留穗量或运用V形叶幕栽培管理可以提高葡萄酒中单体酚类物质含量。 相似文献
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三种红色酿酒葡萄品种果实酚类物质比较 总被引:1,自引:0,他引:1
为了综合评价酿酒葡萄品种特性,以酿酒葡萄美乐、品丽珠、赤霞珠为研究对象,采用比色法测定果实不同部位酚类物质含量,并对结果进行主成分分析。结果表明,赤霞珠葡萄果皮中总酚、单宁、黄烷醇、花色苷含量分别为28.82 mg/g、23.15 mg/g、41.19 mg/g、9.25 mg/g,均显著高于美乐和品丽珠(P<0.05);赤霞珠葡萄种子中总酚、单宁、总类黄酮分别为14.56 mg/g、5.74 mg/g、2.32 mg/g,显著高于品丽珠(P<0.05)。主成分分析结果表明,赤霞珠葡萄酚类物质在第一主成分和第二主成分综合得分为82.27分,为酚类物质含量丰富的品种。 相似文献