摘要
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p H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。
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 p H 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.
出处
《酿酒》
CAS
2015年第6期62-64,共3页
Liquor Making
基金
山东省农业重大应用技术创新课
山东省现代农业产业技术体系创新团队项目基金(SDAIT-03-021-12)
关键词
赤霉素
赤霞珠
葡萄品质
葡萄酒品质
gibberellins
Cabernet sauvignon
quality of grape
quality of wine
