干旱地区酿酒葡萄成熟特性的研究

Study on Winegrape Mature Property in Arid Area

葡萄成熟过程中,果实重量呈双"S"型变化,含糖量变化符合"S"型曲线,含酸量在达到较高水平后,持续下降,最终含量受平均气温、≥10℃有效积温和日照时数的影响。白色与红色品种的适宜采收成熟度:含糖量与糖/酸分别是190～204g/L、17～22,190～210g/L、17～25。

the weight and sugar content of grape berries changed with double and single 'S'curve and affected by relative humidity and active temperate sum respectively during ripening. After attaining the maximum,the acidity decreased sharply and steadied in low level influenced by mean temperature,active temperature sum and duration of sunshine. Grape maturity affected wine quality,harvesting at optimum maturity would result in high production of top quality wine. Under the ecological condition in Wuwei,the sugar content and sugar/acid ratio at optimum maturity of berries were 190-204 g/L,17-22,190-210 g/L,17-25 for the white and red varieties, respectively.