在不同的田间实践下,揭示浆果大小对“丹魄”葡萄的影响

IF 1.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
J. .. Mirás-Avalos, I. Buesa, A. Yeves, D. Pérez, D. Risco, J. Castel, D. Intrigliolo
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引用次数: 11

摘要

小浆果被认为能酿造出最好的红葡萄酒,因为浆果的大小决定了果皮与果肉的比例,并可能影响葡萄酒的成分。然而,关于这一假设的报道结果却截然相反。在此背景下,本研究的目的是评估在不同灌溉、作物负荷和落叶制度下,“丹普尼罗”葡萄果实大小对葡萄成分属性的影响。葡萄是在“丹魄”葡萄园(西班牙瓦伦西亚)进行的不同实验中收集的。对葡萄的大小分布进行了评估,并对每个大小类别的几个性状进行了测量:种子数、种子和果皮重、可溶性固形物总量、可滴定酸度、pH、总酚指数和花青素浓度。果实大小对葡萄成分有显著影响;较小的浆果,糖和花青素含量较高。然而,灌溉、作物负荷和落叶对这些组成性状也有影响,产生的果实较大,但性状相似,但来自雨养和不落叶处理的果实较小。根据田间实践的应用,葡萄的成分属性可以调整为一个给定的浆果大小。因此,酿酒厂可以使用浆果大小分类来从给定的大小中选择那些用于酿造不同风格的葡萄酒。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices
Small berries are considered to produce the best red wines as berry size determines the skin to pulp ratio and may affect wine composition. However, contrasting results have been reported about this postulate. In this context, the aim of this work was to assess the influence of berry size on grape compositional attributes in ‘Tempranillo’ grapevines under different irrigation, crop load and defoliation regimes. Grapes were collected from different experiments performed during three years in a ‘Tempranillo’ vineyard (Valencia, Spain). Grape size distribution was assessed and several traits were measured for each size category: number of seeds, seed and skin weight, total soluble solids, titratable acidity, pH, total phenolic index and anthocyanin concentration. Berry size exerted a significant effect on grape composition; smaller berries having higher sugars and anthocyanins concentrations. However, irrigation, crop load and defoliation also affected these compositional traits, producing greater berries with similar traits than those smaller, but coming from rain-fed and not defoliated treatments. Depending on the field practices applied, grape compositional attributes can be modulated for a given berry size. Therefore, wineries can use berry size classification for selecting those from a given size for making different wine styles.
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来源期刊
Ciencia E Tecnica Vitivinicola
Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science
自引率
12.50%
发文量
5
期刊介绍: Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.
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