摘要
本研究以生产上主栽品种赤霞珠葡萄为材料,设置3个葡萄负载量水平(15、20、25穗/m架面),重点分析不同采收期(E-L35(浆果开始转色并大)、E-L36(浆果具有中等白利糖度值)、E-L37(浆果不太成熟)、E-L38(浆果完全成熟))对葡萄酒有机酸、单体酚、挥发性化合物组成以及感官评价品质的影响。结果表明,在成熟末期,负载量为20穗/m架面处理组的果实总酸质量分数显著增加,而其余两组果实则呈现下降的趋势。各负载量处理组葡萄酒的总酸质量浓度均在E-L35阶段达到最高,并在E-L37阶段达到最低。各处理组葡萄酒中的酚类物质总质量浓度在E-L36阶段达到峰值,之后迅速下降。低负载量条件下早采所酿葡萄酒的感官品质优于晚采,较高负载量条件下推迟采收果实所酿的葡萄酒感官品质更优。葡萄酒的典型性和浓郁度随着采收时间的延长得到了显著提升,其中J-20-6和J-20-7样品表现最为突出。总体来看,负载量为20穗/架面E-L36阶段酿制的葡萄酒(J-20-5)综合感官评价得分最佳,J-25-7葡萄酒样品总挥发性化合物含量和感官浓郁度得分均为最高。综上,在酿酒葡萄栽培过程中,精确调控葡萄负载量和采收时间能显著提升葡萄酒的品质。
In this study,three levels of grape load(15,20,and 25 spikes/m shelf)were set for the primary wine grape cultivar‘Cabernet Sauvignon’.The effect of different harvest times,four growth stages according to the Eichhorn-Lorenz scale:E-L35,E-L36,E-L37,and E-L38 was investigated on the compositions of organic acids,monomeric phenols and volatile compounds and sensory quality of wine.The results showed that at the E-L38 stage,the total acid of grape berries in the medium-load group significantly increased,while the opposite was true for the low-and high-load groups.For all groups,the total acid content of wine peaked at the E-L35 stage and reached its lowest point at the E-L37 stage.The total phenol content reached its peak at the E-L36 stage,and then decreased rapidly.Under the low-load condition,the sensory quality of wine produced from early harvested grapes was superior to that of late harvested grapes,whereas the opposite result was found at the high load.The typicality and richness of wine were significantly improved with the delay of harvest time,samples J-20-6(medium load+E-L37)and J-20-7(medium load+E-L38)outperforming all other samples.The overall sensory score of sample J-20-5(medium load+E-L36)was the highest,and the total volatile content and sensory richness score of sample J-25-7 (high load + E-L38) were the highest among all tested samples. Thus, meticulous regulation of grape load and harvest time holds substantial promise for enhancing wine quality.
作者
葛谦
张媛珂
闫玥
开建荣
周新明
姜文广
李星宏
常腾文
易子程
孙翔宇
张振文
李记明
GE Qian;ZHANG Yuanke;YAN Yue;KAI Jianrong;ZHOU Xinming;JIANG Wenguang;LI Xinghong;CHANG Tengwen;YI Zicheng;SUN Xiangyu;ZHANG Zhenwen;LI Jiming(College of Enology,Northwest A&F University,Yangling 712100,China;Ningxia Changyu Longyu Estate Co.Ltd.,Yinchuan 750002,China;Ningxia Institute of Agricultural Products Quality Standards and Testing Technology,Yinchuan 750002,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第3期128-137,共10页
Food Science
基金
国家自然科学基金地区科学基金项目(32260628)
银川市科技计划项目(2022XQZD011)
宁夏回族自治区重点研发计划项目(2023BCF01024)。
