發(fā)布時間：2018-12-08 09:01

【摘要】：為了提高釀酒葡萄果實品質(zhì),研究不同葉果比對釀酒葡萄果實生長發(fā)育、有機(jī)酸積累和果實品質(zhì)的影響。本試驗以6年生的“赤霞珠”和3年生的“北玫”為試驗材料,在轉(zhuǎn)色前通過疏葉疏果的方式調(diào)整釀酒葡萄的葉果比,生長過程中觀測及對比各組釀酒葡萄果實生長發(fā)育、有機(jī)酸積累、糖分、單寧、總酚和花色苷含量。研究結(jié)果表明：1.釀酒葡萄果實百粒重隨葉果比的增大,呈增長趨勢。其中“赤霞珠”和“北玫”釀酒葡萄16:1(葉/穗)處理的果實百粒重最大。但“赤霞珠”和“北玫”葡萄不同處理的果實百粒重與對照相比變化均不明顯。2.不同葉果比處理下,釀酒葡萄果實中蘋果酸和檸檬酸含量隨葉果比的降低有增多的趨勢,而酒石酸含量隨葉果比的增大呈增加的趨勢。當(dāng)葉果比小于16:1(葉/穗)時,“赤霞珠”和“北玫”葡萄果實中蘋果酸和檸檬酸含量明顯提高。葉果比大于等于16:1(葉/穗)時葡萄果實中酒石酸大量積累。3.采收期的釀酒葡萄,“赤霞珠”和“北玫”葡萄葉果比為16:1(葉/穗)時,果實中可溶性總糖、還原糖、總酚、單寧和總花色苷含量明顯增加。同時此葉果比處理下的“赤霞珠”和“北玫”葡萄果實中可滴定酸含量適中,明顯提高了釀酒葡萄果實的品質(zhì)。因此,根據(jù)以上研究結(jié)果表明,不同葉果比處理下的釀酒葡萄果實中有機(jī)酸積累的種類不同。同時在合理的葉果比范圍內(nèi),提高葉果比可以提高釀酒葡萄果實品質(zhì)。在本試驗條件下,建議賀蘭山東麓釀酒葡萄品種“赤霞珠”和“北玫”最適葉果比均為16/1(葉/穗)。
[Abstract]:In order to improve the fruit quality of wine grape, the effects of different leaf / fruit ratio on fruit growth, organic acid accumulation and fruit quality were studied. Six year old Cabernet Sauvignon and three year old North Rose were used as the experimental materials. The leaf / fruit ratio of wine grape was adjusted by thinning leaves and fruits before color conversion, and the fruit growth and development of each group were observed and compared during the growth process. Organic acid accumulation, sugar, tannin, total phenol and anthocyanin content. The results show that: 1. The 100-seed weight of wine grape fruit increased with the increase of leaf-fruit ratio. Among them, Cabernet Sauvignon and Beimei grape had the largest fruit weight at 16:1 (leaf / ear). However, the weight of 100 seeds of Cabernet Sauvignon and Beimei grape treated with different treatments had no significant change compared with the control. 2. The malic acid and citric acid content in wine grape fruit increased with the decrease of leaf / fruit ratio, but the tartaric acid content increased with the increase of leaf / fruit ratio under different leaf / fruit ratio treatments. When the ratio of leaf to fruit was less than 16:1 (leaf / ear), the malic acid and citric acid content in Cabernet Sauvignon and North Rose grape fruit increased significantly. When the ratio of leaf to fruit is greater than 16:1 (leaf / ear), the tartaric acid accumulation in grape fruit is 3. 3. When the ratio of leaf to fruit of Cabernet Sauvignon and North Rose grape was 16:1 (leaf / panicle), the contents of soluble sugar, reducing sugar, total phenol, tannin and anthocyanin increased obviously. At the same time, the titratable acid content of Cabernet Sauvignon and North Rose grape fruit was moderate, and the quality of wine grape fruit was improved obviously. Therefore, according to the above results, the accumulation of organic acids in wine grape fruits under different leaf / fruit ratio was different. At the same time, the fruit quality of wine grape could be improved by increasing the ratio of leaf to fruit in the reasonable range of leaf and fruit ratio. Under the experimental conditions, it was suggested that the optimum leaf / fruit ratio of Cabernet Sauvignon (Cabernet Sauvignon) and North Rose (Cabernet Sauvignon) at the eastern foot of Helan Mountain was 16 / 1 (leaf / ear).
【學(xué)位授予單位】：寧夏大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S663.1

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3 徐o，

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