半干旱气候条件下甜葡萄催熟技术及灌溉策略的评价

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2023-03-07 DOI:10.1155/2023/6278665

Nieves Lavado, D. Uriarte, L. Mancha, D. Moreno, M. Valdés, M. Henar Prieto

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引用次数: 2

摘要

背景和目的。葡萄成熟过程中的高温对葡萄酒的酿造特性有负面影响。催熟技术将催熟推迟到温度较低的时期。本研究的目的是为酿酒师和葡萄种植者提供信息，了解作物催熟造成的延迟如何影响浆果的性能。方法与结果。本研究对葡萄(Vitis vinifera L. cv.)的三个生长季节(2017-2019)进行了研究，分析了该技术在葡萄园中的效果。埃斯特雷马杜拉的丹魄，以及两种灌溉策略。与不采用作物催收技术(NF)的处理相比，在葡萄开花后4天和22天(分别为F1和F2)进行催收。每个处理都有两种灌溉策略:满足植物的水需求(C)和孕前亏缺灌溉(RI)。作物强迫使收获延迟了32 - 56天。作物胁迫和灌溉策略改变了收获期浆果成分:相对于C-NF, C-F1和C-F2具有较高的总多酚和花青素浓度、总酸度、苹果酸含量和较低的pH;RI-NF增加了总花青素浓度和pH值，降低了可滴定酸度值。结论。作物强迫能够延迟葡萄成熟到较低的温度时期。这是一种很有前途的恢复酚醛与工艺成熟度之间耦合的技术。作物强迫与亏缺灌溉策略相结合，既能保持果实品质，又能提高水分利用效率。研究的意义。目前的工作表明，与传统的冬季修剪葡萄藤相比，在不同的灌溉策略下，“作物强迫”技术如何有效地改变不同参数之间的关系，这些参数决定了作为酿酒原料的浆果在整个成熟过程中的特征。纪念乔迪·马绍尔

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Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate

Background and Aims. High temperatures during grape ripening have a negative effect on the winemaking characteristics of musts. The crop forcing technique delays ripening to a period when temperatures are lower. The objective of this study is to provide information to winemakers and grape growers on how the delay in ripening caused by crop forcing can affect berry performance. Methods and Results. This study of 3 growing seasons (2017–2019) analyzes the effect of this technique in a vineyard of the Vitis vinifera L. cv. Tempranillo in Extremadura, together with two irrigation strategies. The grapevines were forced 4 and 22 days after anthesis (F1 and F2, respectively), compared to a treatment without crop forcing techniques (NF). Each treatment was subjected to two irrigation strategies: to cover the water needs of the plants (C) and deficit irrigation during preveraison (RI). Crop forcing delayed the harvest between 32 and 56 days on average in relation to NF. Crop forcing and irrigation strategy modified berry composition at harvest: C-F1 and C-F2 had higher total polyphenol and anthocyanin concentrations, total acidity, malic acid content, and lower pH relative to C-NF; RI-NF increased total anthocyanin concentration and pH and decreased titratable acidity value. Conclusions. Crop forcing is able to delay grape ripening to lower temperature periods. This is a promising technique for restoring the coupling between phenolic and technological ripeness. The combination of both crop forcing and deficit irrigation strategy maintains the berry quality while improving water use efficiency. Significance of the Study. The present work shows how the “crop-forcing” technique is effective in modifying the relationship between different parameters that determine the characteristics of berries throughout ripening as a raw material for winemaking, compared to vines with traditional winter pruning, under different irrigation strategies.To the memory of Jordi Marsal

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.