食品与发酵工业2018，Vol.44Issue(4)：137-141,5.DOI:10.13995/j.cnki.11-1802/ts.016190
果穗日光暴露对葡萄酒酚类物质和感官品质的影响
Influence of grape bunch sunlight exposure on phenolic compounds and sensory properties of wine
摘要
Abstract
The grapevines of Cabernet Sauvignon and Cabernet Gernischt from Yantai region were subjected to leaf pulling treatment at veraison with cluster-shading treatment as control.Grape maturity and the phenolic compounds of the resulting wines,as well as the sensory properties of wine samples were determined.The results indicated that grape yield indices such as bunch weight and weight per berry were not affected by leaf removal treatment,while titratable acid of grape juice were significantly decreased.Total soluble solid (TSS) of grape juice was significantly increased for Cabernet Gernischt,but not for Cabernet Sauvignon.Phenolic substances including total phenols tannins,anthocyanins,flavonoids and flavonols in the wines,as well as main mono-phenol of the wines,including gallic acid,caffeic acid,rutin hydrate,quercetin acid,were increased by leaf pulling treatment.In addition,aroma,color density and tastes of wine were improved significantly by leaf pulling.In summary,it can be concluded that leaf removal treatment evidently improve the quality of wine in Yantai.关键词
摘叶/蛇龙珠/酿酒葡萄/酚类物质/理化指标Key words
leaf removal/Cabernet Gernischt/wine grape/phenolic compounds/physicochemical indices引用本文复制引用
宋建强,梁海忠,姜文广,栾丽英,沈志毅,段长青,李记明..果穗日光暴露对葡萄酒酚类物质和感官品质的影响[J].食品与发酵工业,2018,44(4):137-141,5.基金项目
泰山产业领军人才工程专项经费资助 （）
国家高技术研究发展计划项目(2013AA102108) （2013AA102108）
山东省自然科学基金培养基金项目(ZR2015PC008) （ZR2015PC008）
鲁东大学科研基金项目(LY2013019,LY2015011) （LY2013019,LY2015011）
