食品科学

• 基础研究 • 上一篇    下一篇

避雨栽培对酿酒葡萄果实品质和香气物质的影响

迟 明1,刘美迎1,宁鹏飞2,张振文1,3,*   

  1. 1.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;2.山西尧京酒业有限公司,山西 临汾 041500;
    3.陕西省葡萄与葡萄酒工程中心,陕西 杨凌 712100
  • 出版日期:2016-04-15 发布日期:2016-04-13

Effect of Rain-Shelter Cultivation on Fruit Quality and Aroma Components in Wine Grape (Vitis vinifera L.)

CHI Ming1, LIU Meiying1, NING Pengfei2, ZHANG Zhenwen1,3,*   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. Yaojing Winery Co. Ltd., Linfen 041500, China;
    3. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
  • Online:2016-04-15 Published:2016-04-13

摘要:

以欧亚种酿酒葡萄“赤霞珠”为试材,研究避雨栽培对葡萄果实基本品质和香气物质的影响。结果表明,与常规栽培模式相比,避雨栽培可以增加葡萄果实还原糖、总酚和单宁的含量,但降低了果实总花色素含量。常规栽培和避雨栽培的葡萄果实中分别检测出26 种和31 种香气物质,包括高级醇、酯类、脂肪酸、萜烯和降异戊二烯类等。与常规栽培相比,避雨栽培的葡萄果实香气物质总量提高了59.22%,提高的香气物质种类包括高级醇、酯类、醛类、酸类及挥发性酚类物质,其中,乙酸乙酯、2-己烯醛、己醇、(E)-2-己烯-1-醇含量显著升高,而己酸乙酯、乙酸己酯、壬醛、1-辛烯-3-醇、辛酸、癸酸是避雨栽培果实中检测到的独有特征香气成分。因此,避雨栽培种植模式有助于葡萄果实品质的提高和香气物质的合成。

关键词: 避雨栽培, 酿酒葡萄, 果实品质, 香气物质

Abstract:

The physical and chemical quality of Cabernet Sauvignon (Vitis vinifera) grape berries was investigated, and the
aroma components of Cabernet Sauvignon berries from grapevines cultivated under rain-shelter and conventional conditions
were qualitatively and quantitatively analyzed. The results showed that the rain-shelter cultivation could increase the contents
of reducing sugar, total phenolics and tannins in grape berries, but reduce total anthocyanins content when compared with
the conventional cultivation. Thirty-one and 26 aroma compounds, including high alcohols, esters, fatty acids, terpenes and
norisoprenoids, were detected in rain-shelter and conventionally cultivated grapes, respectively. The total content of aroma
components including high alcohols, esters, aldehydes, acids and volatile phenols in rain-shelter cultivated grapes was higher
than that in the conventionally cultivated ones, with a significant increase observed in the contents of 2-hexenal, hexanol and
(E)-2-hexen-1-ol. Ethyl hexoate, hexyl acetate, nonanal, 1-octen-3-ol, octanoic acid and n-decanoic acid were the unique
characteristic aroma constituents detected in rain-shelter cultivated grapes. These results suggested that the mode of rainshelter
cultivation promotes in the biosynthesis of aroma compounds in grapes.

Key words: rain-shelter cultivation, wine grape, fruit quality, aroma components

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