架式与新梢留量对赤霞珠葡萄酒中单体酚的影响

Effects of Trellis System and Shoot Density on Free Phenol of Wine from Vitis viniferal L.cv.Cabernet Sauvignon

【目的】研究架式与新梢留量对葡萄酒中单体酚的影响。【方法】以赤霞珠为试材,采用HPLC分析法,研究不同新梢留量、单篱架与"V"形架栽培条件下所酿干红葡萄酒中单体酚的种类及含量。新梢处理设3个水平,分别为每延长1m架面留新梢10、13和16个。【结果】(1)单体酚总量随单位新梢留量的降低而增加(119.08—146.40mg·L-1),且各处理间存在极显著差异;"V"形架栽培下的葡萄酒单体酚总量(133.47mg·L-1)高于单篱架(119.08mg·L-1)。(2)各处理条件下葡萄酒中非类黄酮含量(100.13—123.46mg·L-1)均高于类黄酮含量(17.08—25.25mg·L-1),前者占单体酚总量的81.08%—85.66%,后者占14.34%—18.92%。(3)各处理条件下均可检出待测10种单体酚,类黄酮类物质以儿茶素为主,非类黄酮类物质以没食子酸为主。【结论】降低赤霞珠葡萄单位面积留梢量可提高葡萄酒中单体酚的含量;"V"形架栽培可提高葡萄酒中单体酚的含量。

Objective To explore the effects of shoot density and trellis systems on free phenol compounds in wine of Vitis vinifera L.cv.Cabernet Sauvignon,a field experiment was conducted in a commercial viniyard in Longkou,Shandong province.Method Wines made from Cabernet Sauvignon at three different densities of shoots and two different trellis systems were studied.The treatments of shoots density were control（19 shoots）,10,13 and 16 shoots per meter.Vertical shoot positioning trellis and ＂V＂ training system was studied,too.The concentrations of free phenol were assayed by means of high performance liquid chromatography（HPLC）.Result The results showed that the concentration of total free phenol in wine increased with the decreasing number of shoots per meter（119.08 mg·L-1 to 146.4 mg·L-1）,and statistical difference among them was significant and higher levels of total free phenol（133.47 mg·L-1） were detected in wine made from the berry in ＂V＂ training system,but no significant difference in which at vertical shoot positioning trellis（119.08 mg·L-1）.The concentration of nonflavonoid compounds（100.13 mg·L-1-123.46 mg·L-1） was higher than flavonoid compounds（17.08-25.25 mg·L-1） in wine in different treatments,accounting for 81.08%-85.66% and 14.34%-18.92%,respectively.All of the 10 free phenols were detected in wine in different treatments,the primary flavonoids was catechin and the primary nonflavonoids was gallic acid.ConclusionThe concentration of total free phenol in wine increased with the decreasing number of shoots per meter.＂V＂ training system can increase the concentration of total individual phenols in wine.