浮选法在赤霞珠葡萄果粒成熟度分级中的应用

Assessment of maturity of Cabernet Sauvignon grapes sorted by flotation

在收获时,葡萄果实的异质性对葡萄成熟特性、葡萄酒组成和感官质量有重要影响。该研究针对葡萄异质性对赤霞珠果粒成熟度的影响,以及对浮选法所用溶液类型和使用方法步骤的探索,使用独立的浆果密度作为分类方法研究果实异质性对葡萄成熟特性的影响,如葡萄的大小、质量、含糖量、含酸量、酚类物质含量及葡萄酒的酒精度。根据赤霞珠浆果在不同蔗糖溶液中浮选的密度进行分类,选择了两个最具代表性质量浓度(315、320 g/L)的蔗糖溶液,将赤霞珠浆果分为3个密度等级,并分别使用不同等级的分选浆果进行酿酒。结果表明,不同水平的葡萄异质性对赤霞珠果实直径大小、成熟特性和葡萄酒酒精度有重要影响,该研究对行业葡萄分选方法的改革提供理论支持和技术指导。

It is widely acknowledged in wine industry that grapes from a given vineyard may differ at the time of harvest.However,an understanding of the effects of this heterogeneity on grape maturity and the composition and sensory qualities of the wine is incomplete.This study aimed to determine the usefulness of grape density as an independent sorting method for assessing grape maturity and its effects on wine composition.The grape densities and sizes,together with the titratable acid,reducing sugars,sugar content,phenolic content and alcoholicity of wines produced from grapes with known heterogeneities were assessed.Cabernet Sauvignon grapes were classified according to their densities by flotation in different saccharose solutions.The two most representative sugar content(315 g/L and 320 g/L)were selected,and grapes were sorted into three maturity classes.Wine was made from grapes of the three classes,yielding wines from musts with low,moderate,and high grape heterogeneities.It was found that different levels of grape heterogeneity had a subtle effect on both the Cabernet Sauvignon grape size and maturity,suggesting that the level of grape heterogeneity could be of relevance for wine quality.