葡萄二次果的贮藏和酿酒特性研究

The Characteristics of Storage and Making Wine on lateral berry in Grapes

比较了葡萄品种巨峰和雷司令二次果与一次果的贮藏和酿酒特性。巨峰葡萄二次果在贮藏期果内还原糖、含酸量、可溶性固形物含量的变化趋势与一次果完全相反；果梗耐拉力、果粒耐压力显著高于一次果，而袋内ＣＯ２浓度、落粒率却显著低于一次果，显示了优良的耐贮性。雷司令二次果的酒中富含必需氨基酸和Ｚｎ，但酒中苹果酸过高。此外，二次果粒小、出汁率低、株产低。

Storage and making wine characteristics were compared between shoot berry and lateral berry in two cultivars,“Kyhoh” and “White Riesling”. During the storage, changes between lateral and shoot berry were contrary in soluble sugar, titratable acidity, and soluble solids.Compared with shoot berry, the tolerant force of stalks and pressure of berry are higher, and CO 2 concentration in packed pocket and rate of drop berry are less. lateral berry performed excellent storage properties in “Kyhoh”. Wine from lateral berry contains richer essential amino acid and Zn, but excessive malic acid in “White Riesling”.In addition, lateral berry showed smaller berries, lower rate of juice and yield of Wine.