不同采收期对赤霞珠葡萄果实及其葡萄酒品质的影响

Effects of different harvest period on quality of Cabernet Sauvignon grape fruit and wine

为确定吐鲁番产区赤霞珠最佳采收期,对不同成熟度葡萄果实和葡萄酒理化指标和酚类物质进行测定,通过主成分分析(PCA)确定赤霞珠果实的最佳采收期,并对瓶储6个月的赤霞珠葡萄酒进行感官分析。结果表明,在8月12日后采收的赤霞珠葡萄果实能达到理论成熟度,不同成熟度果实酚类物质含量之间差异显著(P<0.05)。PCA结果显示,在9月5日采收的赤霞珠果实综合得分最高,酚类物质含量最高。感官分析结果显示,成熟度高的赤霞珠果实所酿葡萄酒样果香、焦化香和木质香更浓郁,而成熟度相对较低的赤霞珠果实所酿葡萄酒样植物香更突出。综合赤霞珠葡萄理论成熟度、酚类物质含量和葡萄酒感官分析结果表明,在9月5日前后采收的赤霞珠果实品质以及葡萄酒品质最好。

In order to determine the optimal harvest period of Cabernet Sauvignon in Turpan region,the physicochemical indexes and phenols indexes of Cabernet Sauvignon grape fruit and wine with different maturity were determined,the optimal harvest period of Cabernet Sauvignon grape fruit was determined by principal component analysis(PCA),and sensory analysis was performed on Cabernet Sauvignon wines stored for 6 months.The results showed that Cabernet Sauvignon grape harvested after August 12th could reach theoretical maturity,and the phenolic contents of Cabernet Sauvignon grape fruit with different ripeness were significantly different(P<0.05),and the PCA results showed that Cabernet Sauvignon fruit harvested on September 5th comprehensively scored the highest,and the content of phenolic substances was the highest.The sensory analysis results showed that the fruity,caramelized and woody aromas of wine-like wines with high maturity Cabernet Sauvignon fruit were more intense,while the aromas of wine-like plants with relatively low maturity Cabernet Sauvignon fruit were more prominent.The results of theoretical maturity,phenolic content and sensory analysis of Cabernet Sauvignon showed that the fruit quality and wine quality of Cabernet Sauvignon harvested before and after September 5th were the optimal.