铜离子度对葡萄到葡萄酒的风味质量的影响
Jianing Li1, Jiaqi Wang2, Xingsan Huo2
1College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Northwest A&F University, Yangling 712100, China; Hainan Research Institute, Northwest A&F University, Sanya 572025, China.
Food research international (Ottawa, Ont.)
|December 6, 2025
概括
在葡萄园中使用铜真菌杀菌剂会影响葡萄和葡萄酒的风味. 高铜含量会降低果的成熟度,和关键的芳香化合物,需要仔细应用以保持葡萄酒的质量.
科学领域:
- 葡萄种植和葡萄酒学
- 农业化学 农业化学
背景情况:
- 铜基杀菌剂在葡萄园中被广泛使用.
- 长时间应用可以增加葡萄和葡萄酒中的铜积累.
- 这种积累可能会对葡萄和葡萄酒的感觉特征产生负面影响.
研究的目的:
- 调查铜处理对葡萄的成分和风味的影响.
- 在葡萄园中模拟现实的铜真菌杀菌剂应用场景.
- 了解铜对关键质量参数的剂量依赖作用.
主要方法:
- 在葡萄园环境中模拟的基于铜的真菌杀菌剂应用.
- 对葡萄成熟度参数 (糖酸比) 的分析.
- 总,单个,抗氧化活性和挥发性化合物 (包括C6化合物,化物,烯和C13-诺里索类) 的量化.
主要成果:
- 中高铜处理阻碍了果的成熟,降低了糖酸比率.
- 铜的应用抑制了全合成和抗氧化活性.
- 铜显著改变了挥发性化合物;低剂量加速成熟,降低了C6化合物/化物,而高剂量增加了它们.
- 关键的芳香化合物,如烯和C13-norisoprenoids随着铜度的增加而减少.
结论:
- 铜真菌杀菌剂的应用显著影响葡萄和葡萄酒的风味.
- 果的成熟度,含量和关键的芳香化合物水平受到较高铜度的负面影响.
- 合理使用基于铜的杀菌剂对于保持葡萄和葡萄酒的质量至关重要.
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