遮光处理对转色至完熟期间“赤霞珠”和“蛇龙珠”葡萄果实品质的影响.pdfVIP

272 201 6, Vo1.3 7, NO.04 自目翻事 ※包装贮运 遮光处理对转包至完熟期间赤霞珠和 蛇龙珠葡萄果实品质的影响 杭洁，蒋玉梅*，李雾昕，米兰，陈玉蓉，何英霞，周安玲，尚乐，胡研云 (甘肃农业大学甘肃省葡萄与葡萄酒工程学重点实验室，甘肃兰州 73(070) 摘 要:以酿酒葡萄赤霞珠和蛇龙珠为材料，在转色·完熟期间通过套袋对其果实进行遮光处理，以常规 管理果实为对照，分析遮光处理对酿酒葡萄果实理化及香气品质的影响。结果表明:遮光处理完熟蛇龙珠和 赤霞珠果实百粒质量较对照分别离出7.43%和8.74%. 平均粒径较对照分别离出1.57%和2.60%，可溶性固形物 含量较对照分别高出7.50%和2.76%， pH值较对照分别高出4.16%和1.04%，可滴定酸含量较对照分别低出25.379毛和 14.71% 。香气成分分析显示，遮光处理可抑制样品酿酒葡萄果实醇类物质的释放，促进隆类物质释放。 关键词:遮光处理:酿酒葡萄; 赤霞珠: 蛇龙珠 ;品质:香气 Effects of Shading on Quality of HANG Jie , JIANG Yumei* , LI Jixin , MI Lan , CHEN Yurong , HE Yingxia, ZHOU Anling , SHANG Le, HU Yanyun (Gansu Key Laboratory of Viticulture and Enology , Gansu Agricultural University , Lanzhou 73∞70， China) Abstract: The gra句pεberries of two cωul肌t创iv刊ar囚s d由u且ng 仕白le period 企云油f omv刊erai旭son tωoma阳rity， and using those with conventional cultivation and management ω controls, the impacts of shading treatrnent on 企uit quality and 缸oma compounds were examined. The results showed that shading resulted in significant differences in e q回lity and aroma versus controls. Compared to ∞ntrols， hund命r叫-b忱eπyweigl悼ltωS offi缸刨111盯l句yma饨阳re Ca汕beme创t Gem咀ù览sc由bt and b忡Y 1.57% 皿d 2.6ω0%， soluble solids by 7.50% and 2.76% , pH value by 4 .1 6% and 1.04% , and titratable acid were decreased by 25 .37% and 14.71%, respectively. The analysis of aroma compounds showed that shading could inhibit the release of alcoho1s. and enhance the re1ease of aldehydes. Key words: shading; wine grape; Cabemet Sauvignon; Cabemet Gemischt; quality; aroma DOI:I0.75俑，/spkxl∞2-6630-201604049 中图分类号: S663.1 文献标志码:A 文章编号: 1∞2-6630 (2016) 04四0272-08