中外葡萄与葡萄酒Issue(3)：1-11,11.DOI:10.13414/j.cnki.zwpp.2025.03.001
成熟进度对'赤霞珠'葡萄果实品质的影响
Effects of Maturity Progress on'Cabernet Sauvignon'Grape Quality
摘要
Abstract
To investigate the effects of different grape maturity progress on physical-chemical properties and volatile aroma compounds,this study selected'Cabernet Sauvignon'grapes as experimental material.Berries at veraison were categorized into three maturation stages based on color evolution:green berries(Slow,S),pink berries(Control,Con),and blue-purple berries(Fast,F).Comprehensive comparative analysis was conducted on basic physicochemical indicators,phenolic compounds and volatile aroma components.The results showed that berries with different maturity progress exhibited heterogeneity at the stage of veraison.At the mature stage,the berries in group F exhibited significantly higher transverse and longitudinal diameters,mass,soluble solids content and total anthocyanin content compared to the other groups.The contents of all phenolic compounds indicators followed the order of F＞Con＞S.In contrast,group S berries had a higher total content of C6 compounds,resulting in more herbaceous,green and bitter sensory characteristics.Overall,the berries in group F exhibited optimal maturity at harvest,whereas those in group S showed relatively poor maturity,resulting in marked fruit heterogeneity.关键词
'赤霞珠'葡萄/果实异质性/酚类物质/挥发性香气物质Key words
'Cabernet Sauvignon'grape/berry heterogenoity/phenols/volatile aroma compounds分类
园艺学与植物营养学引用本文复制引用
索雨洁,胡馨月,郑茗源,段冰冰,李婉芝,王录俊,李超,刘旭..成熟进度对'赤霞珠'葡萄果实品质的影响[J].中外葡萄与葡萄酒,2025,(3):1-11,11.基金项目
宁夏回族自治区重点研发计划项目(2022BBF02014)陕西省重点研发计划项目(2023-ZDLNY-21,2022NY-118)西北农林科技大学试验示范站(基地)科技创新与成果转化项目(TG-2021035)陕西省农业协同创新与推广联盟重大科技项目(LMZD202105) （2022BBF02014）
