不同产量对山西乡宁产区赤霞珠葡萄与葡萄酒品质的影响

通过疏穗处理设置不同产量（450 kg/667 m2、720 kg/667 m2和990 kg/667 m2），探究不同产量对山西乡宁地区赤霞珠葡萄果实及葡萄酒品质的影响，以期在保产的基础上通过限产为山西乡宁地区生产优质酿酒葡萄原料提供理论基础。结果表明，赤霞珠葡萄在产量为720 kg/667 m2、果穗数为16穗/株时，成熟葡萄果实中总酚、单宁含量及葡萄酒中酚类物质含量与其他两种产量无显著差异（P＞0.05），但葡萄果实成熟度最好（成熟系数31.45），成熟葡萄果实中总糖含量最高（211.00 g/L），总酸含量最低（6.72 g/L），总花色苷含量最高（33.33 mg/L），酿造的干红葡萄酒基本理化指标符合GB 15037—2006《葡萄酒》要求，感官评分最高（80.8分），说明该产量下赤霞珠葡萄品质和酿酒品质最优。表明通过疏穗适度控制产量有利于提高山西乡宁地区的赤霞珠葡萄品质和葡萄酒质量。

Effect of different yields on grape fruit and wine quality of Cabernet Sauvignonin in Xiangning producing area of Shanxi Province

The different yields (450 kg/667 m2, 720 kg/667 m2 and 990 kg/667 m2) were set by cluster-thinning treatment, and the effects of different yields on the quality of Cabernet Sauvignon grape fruit and wine in Xiangning area of Shanxi Province were studied, to provide a theoretical basis for the production of high-quality wine grape raw materials in Xiangning area of Shanxi Province by limiting production on the basis of maintaining production. The results showed that when the yield was 720 kg/667 m2 and the number of cluster was 16 clusters/plant, there was no significant difference in the total phenol and tannin content in the ripe grape fruit and the phenols content in the wine with other two yield treatments, but the ripeness (maturity coefficient 31.45) of grape fruit was optimal, the total sugar (211.00 g/L) and total anthocyanin (33.33 mg/L) contents in ripe grape fruit were the highest, but the total acid content was low (6.72 g/L). The basic physical and chemical indicators of the brewed dry red wine met the requirements of GB 15037—2006 "Wine", at the same time, sensory score was the highest of 80.8, indicating the quality of Cabernet Sauvignon grape fruit and wine under the yield was the optimal. It suggested that the moderate control of yield by cluster-thinning was beneficial to improve the quality of Cabernet Sauvignon grape and wine in Xiangning area of Shanxi Province.