蓬莱地区不同酒庄‘赤霞珠’葡萄果实品质指标变化研究

The Change of Quality Characteristics of‘Cabernet Sauvignon’in Different Chateaus of Penglai

为了解烟台地区在不同栽培条件下的‘赤霞珠’葡萄品种果实品质变化、种性退化以及品系混杂等情况,为优质酿酒葡萄生产和葡萄酒酿造提供参考,于2017年对蓬莱地区国宾、安诺、长城、龙湖以及阿海威5个酒庄的‘赤霞珠’果实品质指标,包括可溶性固形物、可滴定酸、总多酚、花色苷、单宁以及有机酸含量进行分析测定与比较,并综合评定不同栽培条件下酿酒葡萄果实品质的差异。结果表明:(1)不同酒庄果实可溶性固形物含量在18~22°Brix之间,最高的为国宾和龙湖酒庄,安诺酒庄可溶性固形物含量最低,这可能与果实的成熟度有关。(2)果实可滴定酸含量在0.5%~1.25%之间,其中安诺、长城以及阿海威酒庄显著高于国宾和龙湖酒庄,含量最高的是阿海威酒庄,国宾酒庄的含量异常偏低。有机酸含量变化中,长城酒庄的酒石酸含量最高,达到12.11 g/L,而国宾酒庄的酒石酸含量最低,并显著低于其他4个酒庄,仅为5.98 g/L;苹果酸含量龙湖(1.61 g/L)显著高于国宾酒庄(0.95 g/L);柠檬酸含量也是长城酒庄最高(2.10 g/L),最低为龙湖酒庄(1.35 g/L);这3种有机酸的变化趋势与可滴定酸变化趋势相同;整体来看,国宾酒庄的可滴定酸和有机酸含量大幅偏低,对葡萄酒酿造会产生较大影响。(3)长城与安诺酒庄的单粒重和硬度显著高于国宾和龙湖酒庄。(4)长城和安诺酒庄的总花色苷含量最高,分别的达到1957.89、1845.89μg/g,并显著高于国宾和龙湖酒庄。(5)从总多酚含量来看,国宾和阿海威酒庄的含量最高,与其他3个酒庄差异显著,最低的是龙湖酒庄。(6)单宁含量最高的是长城与安诺酒庄,但与其他3个酒庄差异不显著。总体来看,每个酒庄都有各自不同的优势指标,但考虑到花色苷、单宁、总多酚,尤其是可滴定酸和有机酸的含量,安诺、长城2个酒庄的综合指标更能满足优质葡萄的酿造要求。

The purpose is to investigate the grape fruit quality,the content of grape strain confounding,and the species degradation of‘Cabernet Sauvignon’(Vitis vinifera L.)under different cultivating models and planting districts,so as to screen suitable production areas for fine‘Cabernet Sauvignon’strains,as well as ensure the grape quality of wine production in Yantai.The experiment was conducted in 2017 in five major Yantai wine making chateaus of Penglai:Guobin,Annuo,Changcheng,Longhu,and Ahaiwei.The fruit quality characteristics of‘Cabernet Sauvignon’including soluble solids(SS),titratable acid,berry weight,fruit hardness,total polyphenols(TP),anthocyanins(A),tannins(T),and organic acids(OA)were investigated,to analyze the fruit quality change under various cultivating conditions.Simultaneously,combined assessment of‘Cabernet Sauvignon’grape quality index was conducted in different chateaus.The results showed that:(1)the content of soluble solids(SS)in different chateaus was 18-22°Brix,and that in Guobin and Longhu were higher than that in other chateaus;however,the SS in Annuo chateau was the lowest,this might be correlated with the fruit maturity;(2)titratable acid(TA)content was 0.5%-1.25%,and among these chateaus,Annuo,Changcheng Ahaiwei had significantly higher TA content than Guobin and Longhu;moreover,the TA content in Guobin chateau was lower than that in other chateaus abnormally;meanwhile,Ahaiwei had the highest TA content;as for organic acid content,the TA content in Changcheng was 12.11 g/L,which was the highest;however,the TA content in Guobin chateau was the lowest,only 5.98 g/L,and was significantly lower than that in other chateaus;the MA content in Longhu chateau(1.61 g/L)was the highest,significantly higher than that of Guobin(0.95 g/L);CA content in Changcheng chateau was the highest(2.10 g/L),and that in Longhu chateau(1.35 g/L)was the lowest;these three organic acids had the similar change trend as the titratable acid content;taken together,titratable acid and organic acid in Guobin chateau were remarkably lower than those in other chateaus,and this might negatively affect the grape wine production;(3)the berry weight and fruit hardness in Annuo,Changcheng were significantly higher than those in Guobin and Longhu;(4)the total anthocyanin content in Changcheng and Annuo were reactively high,reaching 1957.89 and 1845.89μg/g,respectively,and both of them were significantly higher than that in Longhu chateau;(5)the total polyphenols content in Guobin and Ahaiwei were significantly higher than that in other three chateaus;while,that in Longhu was the lowest;(6)the tannin content in Annuo and Changcheng were the highest,but there was no significant difference among the five chateaus.Overall,different chateaus have their unique prominent characteristics respectively,but Annuo and Changcheng might be more suitable for the high quality wine making,considering anthocyanins,tannins,and total polyphenols,especially the titratable and organic acid content.