葡萄枝条堆肥化处理对葡萄酒质量的影响

摘要/Abstract

摘要： 为研究添加不同比例葡萄枝条制成的堆肥施入葡萄园后对葡萄酒质量的影响。试验选用8年生‘黑比诺’葡萄为试材，将100%粉碎葡萄枝条（GB）、70%粉碎葡萄枝条+30%羊粪（GM1）、50%粉碎葡萄枝条+50%羊粪（GM2）、30%粉碎葡萄枝条+70%羊粪（GM3）、100%羊粪（SM）制成的堆肥施入葡萄园，并以不添加堆肥处理（CK）作为对照。在施肥一年后取葡萄果实酿造葡萄酒，测定葡萄和葡萄酒的基本理化指标，葡萄酒中的酚类物质、颜色及香气物质，并对葡萄酒进行感官评价。结果表明：在使用堆肥一年后，堆肥处理显著增加了黑比诺葡萄酒的酒精度、总酚、总花色苷、总黄烷-3-醇和总类黄酮的含量，其中酒精度和可滴定酸均表现为GM3处理提高幅度最大，分别提高了16.5%和24.03%。在颜色上堆肥处理增加了黑比诺葡萄酒的颜色饱和度。对香气物质进行正交偏最小二乘法-判别分析（OPLS-DA）分析，结果表明不同堆肥处理的黑比诺葡萄酒中主要的差异香气物质为异戊醇，其次是乙酸乙酯、1-丙醇和苯乙醇，且添加葡萄枝条的堆肥处理提高了黑比诺葡萄酒中乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸乙酯的含量。感官质量表明，堆肥处理的黑比诺葡萄酒的涩感、苦味和甜味强度均增强，黑比诺葡萄酒在口感和平衡性上优于不施肥处理。本研究为葡萄枝条废弃物的综合利用和提高葡萄酒质量提供理论依据。

关键词: 葡萄枝条, 堆肥, 葡萄酒, 香气, 颜色

Abstract: In order to study the effect of adding different proportions of compost made of vineyard prunings into the vineyard on the quality of wine. The experiment selected 8-year-old 'Pinot Noir' grapes as the test material, 100% crushed grape branches (GB), 70% crushed grape branches + 30% sheep manure (GM1), 50% crushed grape branches + 50% sheep manure (GM2), 30% crushed grape branches + 70% sheep manure (GM3), 100% sheep manure (SM) made of compost fertilizer applied to the vineyard, and do not add the compost treatment (CK) as a control. One year after fertilization, the grape berries were taken to make wine, and the basic physical and chemical indexes of grapes and wine, phenolic substances, color and aroma substances in the wine were determined and the wine was sensory evaluated. The results showed that the compost treatment significantly increased the contents of alcohol, total phenols, total anthocyanins, total flavan-3-ols, and total flavonoids in Pinot Noir wines one year after the use of the compost, with the GM3 treatment showing the greatest increase in alcohol and titratable acid, by 16.5% and 24.03%, respectively. In terms of color the composting treatments both increase the color saturation of Pinot Noir wines. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) of the aroma substances showed that the main differential aroma substance in Pinot Noir wines from different composting treatments was isoamyl alcohol, followed by ethyl acetate, 1-propanol, and phenylethanol, and that composting treatments with the addition of vineyard prunings increased the levels of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl caproate in Pinot Noir wines. In terms of sensory quality, the intensity of astringency, bitterness and sweetness of Pinot Noir wines was enhanced by composting treatment, and Pinot Noir wines were superior to non-fertilized treatment in terms of taste and balance. This study provides a theoretical basis for the comprehensive utilization of vineyard prunings waste and the improvement of wine quality.

Key words: vineyard prunings, compost, wine, aroma, color

中图分类号:

TS261.9

涂倩丁维康黄燕萍李媛媛刘世秋闵旭武郑长华袁春龙. 葡萄枝条堆肥化处理对葡萄酒质量的影响[J]. 食品科学, 2024, 45(5): 0-0.

Qian Tu Yanping Huang Yuanyuan Li Shiqiu Liu Xuwu Min chunlong yuan. Influence of Composting Treatment of Vineyard Prunings on Wine Quality[J]. FOOD SCIENCE, 2024, 45(5): 0-0.

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