酿酒葡萄果实发育过程中糖酸积累规律的研究

Study on the accumulation regularity of sugar and acid in the development process of wine grape fruit

中文关键词:  酿酒葡萄  ‘美乐’  ‘雷司令’  有机酸  糖

英文关键词:wine grape  ‘Merlot’  ‘Riesling’  organic acid  sugar

中文摘要:

      目的 探究酿酒葡萄果实在生长发育过程中糖和酸的积累规律。方法 采用傅里叶变换红外光谱法和蒽酮法测定果实不同生长发育期酸和糖的含量。结果 在生长发育过程中, ‘雷司令’果实中可滴定酸、酒石酸和苹果酸的含量呈先升后降趋势, 最大值分别为6.20、4.45和6.23 mg/g; ‘美乐’果实中3种酸含量均呈下降趋势, 可滴定酸、酒石酸和苹果酸含量最大值分别为5.39、4.13和6.05 mg/g。2个品种果实中可溶性糖、葡萄糖和果糖含量均呈上升趋势, ‘雷司令’果实中3种糖自2020年7月29日至采收呈剧增趋势, 最大值分别为54.51、20.81和22.69 mg/g; ‘美乐’果实中可溶性糖含量变化差异显著(P<0.05), 可溶性糖和果糖在转色后期分别为48.37和20.47 mg/g, 葡萄糖含量在采收期达到最佳值, 为16.52 mg/g。结论 ‘雷司令’果实中的酸和糖含量均高于‘美乐’; 同产地的不同品种果实其酸和糖含量积累规律也各不相同。

英文摘要:

      Objective To study the accumulation regularity of sugar and acid of wine grape fruit in the development process. Methods The acid and sugar content of fruits at different growth and developmental stages were determined by Fourier transform infrared spectroscopy and anthrone method. Results During the growth and developmental stages, the content of titratable acid, tartaric acid and malic acid of the fruit of ‘Riesling’ showed a trend of rising firstly and then falling, with the maximum values being 6.20, 4.45 and 6.23 mg/g, respectively; the content of the 3 kinds of acids in the fruit of ‘Merlot’ all showed downward trends, and the maximum content of titratable acid, tartaric acid and malic acid was 5.39, 4.13 and 6.05 mg/g, respectively. The content of soluble sugar, glucose and fructose in the fruits of the 2 kinds of varieties showed upward trends, the 3 kinds of sugars in the fruits of ‘Riesling’ showed sharp increase trends from 29 July 2020 to harvest, with the maximum content reaching 54.51, 20.81 and 22.69 mg/g, respectively; the content of the 3 kinds of sugars in ‘Merlot’ changed significantly (P<0.05), and the soluble sugar and fructose reached 48.37 and 20.47 mg/g at the late stage of color transformation, and the glucose content reached the maximum content of 16.52 mg/g in the harvest period. Conclusion The content of acid and sugar in ‘Riesling’ fruits are higher than that of ‘Merlot’ fruits; the accumulation characteristics of acid and sugar content of between varieties in the same wine-producing region are also different.