酿酒
釀酒
양주
Liquor Making
2015年
6期
62-64
,共3页
赤霉素%赤霞珠%葡萄品质%葡萄酒品质
赤黴素%赤霞珠%葡萄品質%葡萄酒品質
적매소%적하주%포도품질%포도주품질
gibberellins%Cabernet sauvignon%quality of grape%quality of wine
以四年生赤霞珠葡萄为试材,在开花前一周用两种不同浓度赤霉素喷洒花穗,研究赤霉素对葡萄果实和葡萄酒品质的影响.结果表明:赤霉素处理可以显著增加赤霞珠葡萄的单果重、含糖量,降低总酸含量;果皮的总酚、酒石酸酯和黄酮醇含量也显著增加.同时,两种浓度赤霉素处理都可以使葡萄酒的pH降低,总酸含量增加;但对葡萄酒的色度、色调并无显著性影响;但是,10mg/L的赤霉素喷洒花穗,更利于葡萄酒品质的提高.
以四年生赤霞珠葡萄為試材,在開花前一週用兩種不同濃度赤黴素噴灑花穗,研究赤黴素對葡萄果實和葡萄酒品質的影響.結果錶明:赤黴素處理可以顯著增加赤霞珠葡萄的單果重、含糖量,降低總痠含量;果皮的總酚、酒石痠酯和黃酮醇含量也顯著增加.同時,兩種濃度赤黴素處理都可以使葡萄酒的pH降低,總痠含量增加;但對葡萄酒的色度、色調併無顯著性影響;但是,10mg/L的赤黴素噴灑花穗,更利于葡萄酒品質的提高.
이사년생적하주포도위시재,재개화전일주용량충불동농도적매소분쇄화수,연구적매소대포도과실화포도주품질적영향.결과표명:적매소처리가이현저증가적하주포도적단과중、함당량,강저총산함량;과피적총분、주석산지화황동순함량야현저증가.동시,량충농도적매소처리도가이사포도주적pH강저,총산함량증가;단대포도주적색도、색조병무현저성영향;단시,10mg/L적적매소분쇄화수,경리우포도주품질적제고.
The influence of gibberellins treatment with different concentrations on berry and wine quality was investigated in 4 years old wine grape (Vitis vinifera L. cv. Cabernat Sauvignon). The results showed that:the single berry weight and sugar content were increased after spraying with gibberellins one week before blossom, while the total acid content decreased. Moreover, the content of total phenols, tartaric acid ester and flavonol in berry skin was increased significantly. However, the total acid content in wine increased after spraying with different gibberellins, though the pH value decreased. But gibberellins treatment had no significant effects on the wine chroma and tone. And the quality of wine would be greatly improved after applying with 10mg/L gibberellins on the Cabernet Sauvignon one week before blossom.
