赤霞珠葡萄浆果质量对酿酒品质的影响

Influences of the berry weight on wine-making qualitative characteristics of Cabernet Sauvignon

为了明晰葡萄浆果质量对其构成和酿酒品质的影响,连续两年将采收期的赤霞珠葡萄浆果称重并测量浆果直径,分析浆果质量分布与浆果体积和密度的关系;将浆果按照质量分成6个级次,分析各质量级次浆果的组织构成、可滴定酸、可溶性固形物及酚类物质和香味物质的变化。结果表明:有59%(2013年)~64%(2012年)的浆果质量分布在0.76~1.25 g之间;浆果体积与质量呈正相关;浆果质量对浆果密度无影响;浆果质量与果皮质量、种子数量、单粒种子质量、种子总质量呈正相关;质量较小的浆果,其相对果皮质量较高、相对种子质量较低;随着浆果增大,其果汁的可溶性固形物含量下降,果皮的总酚、花色苷、黄酮醇及黄烷醇含量下降;浆果大小对苹果酸、酒石酸也有影响;浆果大小对检测的香气物质含量影响不明显。

In order to clarify the influences of the berry weight on fruit components and wine grape quality,grapeberries at harvest were sampled and detected over two consecutive years as follows:measured the diameter andweight of the berries,analyzed berry weight distribution and the relationship between berry weight and berrysize and density;six classes according to berry weight were devided,and determined the changes of the tissuecomposition of berries,including titratable acidity,total soluble solids,phenolic compounds and aroma compoundsof different weight classes.The results showed that59%(2013)～64%(2012)berries were weighted between0.76～1.25g;berry size and berry weight were positively correlated;berry weight had no effect on berry density;berry weight and skin weight,seed number,a single seed weight,total seed weight were positively correlated;the smaller the berry weight,the higher the relative skin weight and the lower relative seed weight;the solublesolids content,total phenol,anthocyanins,flavonols and flavanols of skin decreased as the berry weight increased;berry size also influenced the content of malic acid and tartaric acid;the content of aroma compounds showed noconsistent trend with berry size.