杨凌地区‘媚丽’葡萄的采收期确定

Determination of the Optimal Harvest Time of Meili Grapes in Yangling Region for Wine Processing

目的:通过比较杨凌地区‘媚丽’葡萄不同采收期的果实香气、葡萄酒香气和葡萄酒颜色指标,确定出该地区‘媚丽’葡萄酿造红葡萄酒的最适采收时间。方法:进入转色期后对‘媚丽’果实进行定期采样,测定其理化成熟、酚成熟和果实香气变化;选取最佳理化成熟时间和酚成熟时间采收的‘媚丽’葡萄进行酿酒实验,测定香气成分和颜色指标。结果:8月24日,细胞成熟指数为0.061,种子成熟指数为0.521,为最佳酚成熟时间,该时间采收的葡萄酿造的葡萄酒香气最丰富,共检测到41种香气化合物,总量为471.75 mg/L,且葡萄酒颜色亮度和红色色调也最符合干红葡萄酒的要求;最佳理化成熟时间相比酚成熟晚4 d,但其葡萄酒香气和颜色指标相比8月24日都较差。结论:杨凌地区‘媚丽’葡萄在达到酚成熟时所酿造的葡萄酒香气和颜色最佳。

Purpose： To determine the optimal harvest time of Meili grapes in Yangling, Shaanxi province for processing of dry red wine. Methods： Grapes were picked regularly after the beginning of conversion for determination of physicochemical indexes, phenolic maturity and aromatic components. Grapes harvested at the optimal time for physicochemical and phenolic maturity were used for winemaking. The aroma composition and color parameters were measured during the fermentation process. Results： The grapes harvested on August 24 showed the best phenolic maturity with cell maturity index of 0.061 and seed maturity index of 0.521. The wine made from these grapes showed the most abundant aroma with 41 aroma components, whose total content was 471.75 mg/L. The brightness and red tone of the wine were also the most consistent with the quality requirements for dry red wines. The optimal harvest time for physicochemical maturity was 4 d later than that for phenolic maturity and resulted in a wine with inferior aroma and color. Conclusion： The quality of Meili wine with phenolic maturity was better than that of the other samples.