源-水槽操纵对葡萄果和葡萄酒的黄酸和香味有重大影响,这些影响超出了果糖积累的变化
Johann Martínez-Lüscher1, Sahap Kaan Kurtural2
1Universidad de Navarra-BIOMA, Plant Stress Physiology Group (Associated Unit to CSIC, EEAD, Zaragoza), Irunlarrea 1, E-31008 Pamplona, Navarra, Spain.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
葡萄树叶脱落显著影响果的成熟和酸盐,而集群稀释影响葡萄酒的香味概况. 这些发现突出了葡萄树中复杂的源水沟相互作用,影响葡萄酒质量.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 葡萄酒化学 葡萄酒化学
背景情况:
- 葡萄糖水平对于成熟和葡萄酒生产至关重要.
- 树冠和作物负荷管理影响葡萄糖的积累.
- 了解葡萄树的源沉动力学是优化葡萄酒质量的关键.
研究的目的:
- 调查脱叶和集群稀释对葡萄成熟和葡萄酒成分的影响.
- 分析不同叶面积和水果负载对主要果和葡萄酒参数的影响.
- 探索处理对后来的葡萄季节的延续效应.
主要方法:
- 在"Cabernet Sauvignon"葡萄树中,工厂设计结合了脱叶 (100%,66%,33%的叶子保留) 和集群稀释 (100%,66%,33%的集群保留) 的工厂设计.
- 在连续两个赛季进行的实验,第三个赛季是未经处理的观察,以寻找延续效应.
- 分析果成熟指标 (可溶性固体,酸度,酸) 和葡萄酒的物理化学和芳香特征.
主要成果:
- 脱叶降低了果的质量,并显著影响了果的成熟指标和酸氨酸样本.
- 集群稀释对葡萄酒的物理化学参数和香味概况的影响比脱叶更大.
- 观察到未发酵的末糖含量和特定的葡萄酒香味化合物之间存在很强的相关性,其中绿色香味与负相关,其他香味与正相关.
结论:
- 葡萄树的来源-下沉关系是复杂的,叶子和集群的相互作用超出了简单的来源/下沉角色.
- 脱叶主要影响果的发育和组成,而集群稀释对最终的葡萄酒香气更为关键.
- 结果需要仔细考虑不同种植系统的叶面积与果实质量比率.
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