土壤质地对酿酒葡萄和葡萄酒品质的影响

Effects of Different Soil Texture on the Quality of Wine-making Grape and Grape Wine

研究不同土壤质地对烟台地区酿酒葡萄果实和葡萄酒品质的影响。以"蛇龙珠"葡萄为试材,选定沙壤土和粘土2种土壤质地进行研究,跟踪测定了成熟期葡萄果实单果重量、糖酸含量和果皮色度、单宁、总酚及总花色苷等,并分析所酿葡萄酒的理化指标和感官差异。结果表明,土壤类型对蛇龙珠葡萄果实和葡萄酒品质有较大影响,沙壤土产葡萄成熟期较早,果实糖分、果皮颜色物质含量较高,所酿葡萄酒颜色和香气较好;而粘土产葡萄果实酸度和果皮单宁物质含量较高,所酿葡萄酒口感较好。综合而言,沙壤土蛇龙珠葡萄酒品质优于粘土。

The effects of different soil texture on the quality of wine-making grape and grape wine in Yantai were investigated. V. vinifera L. Cabernet Gernischt from Yantai was used as the test material and two soil texture including sandy loam soil and loamy clay soil were selected to study their effects on fruit quality of Cabernet Gernischt, including single berry weight, soluble solids, titratable acidity, reducing sugar in berry, and color, tannin, phenolics, and anthocyanins in peel. And the difference in physiochemical indexes and sensory evaluation of grape wine pro- duced by Cabernet gernischt from vineyard with different soil texture was anlyzed. The results showed that soil texture had great effects on fruit and wine quality of Cabernet Gernischt. Grape from the vineyard with sandy loam soil had higher sugar and sugar acid ratio index in berry, and better color and anthocyanins in peel, and its wine had better color and aroma. While grape from the vineyard with loamy clay soil had higher titratable acidity in berry and tannin in peel, and its wine had better taste. In short, sandy loam soil was better than loamy clay soil for its better grape wine quality. ~