宁夏贺兰山东麓不同熟性酿酒葡萄品质与气象条件的关系研究OACSTPCD

Based on the historical meteorological data of 4 national meteorological stations and the quality data of late variety"Cabernet Sauvignon"and medium variety"Merlot"from 6 wineries in the eastern foothills of Helan Mountain in Ningxia from 2017 to 2022,the characteristics of meteorological elements such as temperature,precipitation,sunshine duration,active accu-mulated temperature and hydrothermal coefficient during the whole growth period of wine grapes in different regions were studied.On this basis,the influence of meteorological conditions on the quality of wine grapes with different ripeness was analyzed.Test results show that:(1)The meteorological factors during the growth period of wine grapes in the eastern foot of Helan Mountain in different years are different,especially the minimum temperature(Tmin),diurnal temperature range(DTR),active accumula-ted temperature≥10℃(Aa),air relative humidity(RH)and other meteorological factors have extremely significant differ-ences between years.The difference in the total sugar content of"Cabernet Sauvignon"and"Merlot"berries in different years was the most significant.(2)The quality of"Cabernet Sauvignon"and"Merlot"berries is affected by meteorological conditions in the whole growth period,and also by meteorological factors in different periods.The closer the maturity period is,the greater the influence of meteorological factors changes.July-august and one month before harvesting are the key periods affecting quality.(3)Through the comprehensive model,it can be seen that the daily temperature range is the key factor affecting the total sugar and PH of"Cabernet Sauvignon"berries,and the total acid content is linearly correlated with the average minimum temperature 10 days before harvest,and the sugar-acid ratio is most affected by the average relative humidity in July.The total sugar content of"Merlot"berry was mainly affected by the average relative humidity in September,and the sunshine duration in August was an important factor affecting the acid content and sugar-acid ratio of berry.