梅鹿辄葡萄4个营养系果实酚类物质变化研究

酚类物质对葡萄酒的感官品质和生理活性功能有重要作用，该研究以梅鹿辄葡萄4个营养系（M-181、M-343、M-346、M-348）为材料评价酚类物质差异。结果表明，不同品系梅鹿辄葡萄可溶性固形物含量无显著差异（P＞0.05），M-348平均粒质量高于其他三个营养系，且可滴定酸含量与M-181、M-343无显著差异（P＞0.05）。在成熟时，4个营养系果皮和种子总类黄酮含量差异不显著（P＞0.05），但M-348果皮中单宁、黄烷醇和原花色素含量显著（P＜0.05）高于其他三个营养系；随着果实的发育，4个营养系果皮中花色苷含量逐渐增加，在花后120 d，M-348中花色苷含量为13.48 mg/g。梅鹿辄M-348葡萄果皮酚类物质含量丰富，可作为黄土高原区梅鹿辄种植品系。

Changes of phenolic compounds in four clones of Merlot grape

Phenolic compounds play an important role in the sensory quality and physiological function of wine. In the study, the differences of phenolic compounds contents in grapes were evaluated using four kinds of clones of Merlot grape as materials. Results showed that there was no significant difference in the soluble solids content among the four clones. The average grain mass of M-348 was higher than that of the other three clones and the titratable acid content of M-348 showed no significantly differences with M-181 and M-343 (P＞0.05). At the time of maturation, there was no significant difference in total flavonoids contents among the skins and seeds of four clones (P＞0.05), but there was significant difference in tanin, flavanol and proanthocyanidin contents amorg the skins of M-348 and other clones (P＜0.05). With the development of fruit, the anthocyanins content in four clones gradually increased and the anthocyanins content in M-348 was 13.48 mg/g at 120 d after anthesis. The phenolic content of M-348 grape skins was abundant and it can be used as the Loess Plateau Merlot plant clone.