不同整形方式对酿酒葡萄及葡萄酒品质差异研究

Influences of Different Trainings on the Quality of Grape and Wine

以直立龙干整形和水平龙干整形的赤霞珠与梅鹿辄2个品种为试验材料,研究不同整形方式下葡萄及葡萄酒的品质变化。结果表明,水平龙干整形栽培下的果树树体生长量小于直立龙干整形;但其单株产量、单穗重、果粒直径、百粒重、含糖量均高于直立龙干整形;在酒体的总酚和单宁上,2种整形方式下以赤霞珠葡萄酿造的酒体其差异不显著,但梅鹿辄水平龙干整形栽培下的葡萄酿造的葡萄酒中单宁和总酚含量与直立龙干整形差异显著。表明水平龙干整形下树体及酒体品质要优于直立龙干整形。

Using 2cultivars,Cabernet Sauvignon and Merlot as research objects,influences of vine training patterns（vertical-trunk training and horizontal-trunk training）on the quality of the fruit as well as the wine were examined.The results showed that the length growth of newly-grown branches in horizontaltrunk training was smaller than that in vertical-trunk training;but its yield per plant,weight per panicle,fruit diameter,hundred grape weight and sugar content were higher than those in vertical-trunk training;while the contents of total phenols and tannins of Cabernet Sauvignon wine in both ways of training had no significant changes,but Merlot wine in horizontal-trunk training were higher than those in vertical-trunk training,indicating that the quality of grape and wine based on horizontal-trunk training were superior to vertical-trunk training.