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影响酿酒葡萄糖度的主要因素 被引量:1

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摘要 144团2006年开始种植酿酒葡萄,主栽品种为赤霞珠,面积200公顷。近2年,不断扩大种植规模,又引进贵人香、白玉霓、蛇龙珠等品种。根据张裕集团收购要求,以糖度论价,因而在同等产量下,提高酿酒葡萄糖度是获得最大经济效益的重要因素。经调查,总结出影响酿酒葡萄糖度的几个主要因素。
作者 夏英
出处 《农村科技》 2011年第10期43-44,共2页 Rural Science & Technology
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  • 3齐秀东,徐继忠,齐永顺.赤霞珠葡萄主要品质指标形成规律的研究[M].河北果树,2006(4):4-5.
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  • 8Ojeda H, Andary C, Kraeva E. Influence of pre- and postverai- son water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz[J]. American Journal of Enology Viticulture, 2002,53 : 261-267.
  • 9Koundouras S,Marinos V,Gkoulioti A,et al. Influence of vineyard location and vine water status on fruit maturation of non-irrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components [J]. Journal of Agricul- tural and Food Chemistry, 2006,54: 5077-5086.
  • 10谢兆森,王世平,许文平.葡萄果实中的糖分积累和调控[J].植物生理学通讯,2008,44(4):785-790. 被引量:29

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