从开花前到开花前减少施氮改变了葡萄的酚类物质特征。中国烟台赤霞珠葡萄酒。

Jianqiang Song, Ang Zhang, Fei Gao, Mingqing Li, Xianhua Zhao, Jie Zhang, Genjie Wang, Yuping Hou, Shiwei Cheng, Huige Qu, Shili Ruan, Jiming Li
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引用次数: 0

摘要

氮肥对葡萄生长和葡萄酒品质有重要影响。施用不合理的氮肥影响葡萄酒生长,对葡萄酒质量产生负面影响。因此,必须解决氮的应用与葡萄酒成分之间的不匹配问题。为了调节葡萄生长,提高葡萄和葡萄酒质量,在中国烟台葡萄酒产区2019年和2020年的葡萄生长季节,赤霞珠(Vitis vinifera L.)葡萄藤的氮含量低于正常的氮供应处理。研究了从盛期前到盛期前减少施氮对葡萄生长、产量和成分的影响,以及对干红葡萄酒花青素和非花青素酚类化合物含量的影响。我们发现,减少施氮显著降低了休眠枝条的新鲜质量和产量。然而,施氮对果实成熟的影响取决于季节。氮还原处理显著改善了葡萄酒的酚类参数,包括总酚类、单宁和花青素,并增强了大多数单独的花青素和一些非花青素酚类,尤其是二苯乙烯,包括苦杏仁醇、反式白藜芦醇和聚丁素,无论季节如何。总的来说,我们的研究结果强调了在葡萄生长季节减少施氮的重要性,以改变葡萄酒的酚类物质特征。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Reduced nitrogen fertilization from pre-flowering to pre-veraison alters phenolic profiles of Vitis vinifera L. Cv. Cabernet Gernischt wine of Yantai, China.

Nitrogen (N) fertilization is important for grape growth and wine quality. Unreasonable N fertilizer application affects wine growth and has a negative impact on wine quality. Therefore, it is essential to address the mismatch between N application and wine composition. To regulate vine growth and improve grape and wine quality, Cabernet Gernischt (Vitis vinifera L.) grapevines were subjected to lower levels of N, compared to normal N supply treatments, during the grape growing seasons of 2019 and 2020 in the wine region of Yantai, China. The effects of reduced N application from pre-boom to pre-veraison on vine growth, yield and composition of grapes, and dry red wine anthocyanin and non-anthocyanin phenolic compound content were studied. We found that reduced N application significantly decreased dormant shoot fresh mass and yield. However, the effect of N application on fruit ripening depended on the season. Nitrogen-reduction treatment significantly improved wine phenolic parameters, including total phenolics, tannins, and anthocyanins, and enhanced most of the individual anthocyanins and some non-anthocyanin phenolics, especially stilbenes, including piceatannol, trans-resveratrol, and polydatin, regardless of the season. Overall, our findings highlight the importance of reducing N application during the grape growing season in order to modify the wine phenolic profiles.

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