酿酒葡萄增芳德在杨凌地区的适应性研究

Adaptability of wine grape Zinfandel in Yangling region

以当地优质葡萄品种媚丽为对照,调查酿酒葡萄品种增芳德的物候期与抗病性,并在果实转色后进行成熟度监控,采收后测定基本理化指标。按照小容器酿造规范酿造增芳德干红葡萄酒,测定果皮及葡萄酒中的酚类物质,并对葡萄酒进行感官分析。结果表明,增芳德在杨凌地区的物候期比媚丽早一周左右,抗霜霉病和炭疽病能力弱于后者。理化指标结果表明,除总黄烷醇外,增芳德葡萄酒中各酚类含量均显著高于媚丽(P<0.05)。感官评价结果表明,增芳德葡萄酒的口感和香气比媚丽葡萄酒更浓郁、复杂,且香气主要以红果和植物味为主。增芳德在杨凌地区的栽培适应性中等,且葡萄酒感官品质优于媚丽。

Using local grape varieties Meili as contrast, the phenology and disease resistance of Zinfandel were investigated. The maturity was monitored after colouring and basic physicochemical indexes were measured after harvest. Grapes were fermented in small containers according to the dry red wine making technical specification, and the phenolic compounds of grape skins and wines were determined, and sensory quality of wine was analyzed. The results showed that phenophase of Zinfandel were one week earlier than Meili in Yangling. Its downy mildew and anthracnose resistance was lower. Physicochemical indexes showed that apart from total flavanol, phenolic compounds of Zinfandel wine were significantly higher than Meili(P<0.05), and sensory analysis indicated that aroma and palate quality of Zinfandel wine was better. Zinfandel wine aromas were mainly red fruits and herbaceous. Cultivation adaptability of Zinfandel was medium, but its sensory quality of wine was better than that of Meili.