寧夏產(chǎn)區(qū)釀酒葡萄品質(zhì)與葡萄酒質(zhì)量的研究

RESEARCH ON QUALITY OF WINE GRAPE AND WINE IN NINGXIA

作者：王麗娜　　導(dǎo)師：張振文

西北農(nóng)林科技大學(xué)　　葡萄與葡萄酒2011屆碩士

摘　要

2010年　以寧夏產(chǎn)區(qū)蘆花臺、玉泉營和青銅峽的赤霞珠、梅鹿輒以及霞多麗為供試品種，較系統(tǒng)地研究了果實品質(zhì)及葡萄酒質(zhì)量，除了常規(guī)品質(zhì)指標(biāo)，重點研究的是果實成熟度、漿果和葡萄酒的丹寧、酚類物質(zhì)及香氣物質(zhì)等，目的是進(jìn)一步研究清楚寧夏產(chǎn)區(qū)主栽釀酒葡萄品種及其葡萄酒的質(zhì)量特點，為葡萄酒產(chǎn)業(yè)的發(fā)展提供理論基礎(chǔ)。

主要研究結(jié)果如下：

（1）赤霞珠果實在青銅峽的品質(zhì)表現(xiàn)優(yōu)于其在蘆花臺和玉泉營。在三個試驗區(qū)的采收期分別為：蘆花臺10月8日，玉泉營10月6日，青銅峽10月3日。赤霞珠成熟果實還原糖含量為197.5g/L～217.5 g/L，總酸7g/L～12g/L，總酚2692mg/kg～5346mg/kg，丹寧2390.1mg/kg～4395.7mg/kg，總花色苷1244.2mg/kg～3025.3 mg/kg，香氣4000μg/L ～8000μg/L。赤霞珠果實中的花色苷物質(zhì)在三個地方均主要以非?；男问酱嬖冢；幕ㄉ罩饕嬖谛问绞且阴；?。蘆花臺和玉泉營區(qū)別于青銅峽的是檢測到含量很少的吡喃花色苷。但是在玉泉營和青銅峽檢測到了含量較少的咖啡?；ㄉ铡３嘞贾樵谌齻€地方的多酚種類差別并不大，含量以黃酮醇類的含量為最高。赤霞珠除了香氣物質(zhì)的總含量低于蘆花臺外，其他品質(zhì)指標(biāo)（包括還原糖、成熟度、總酚、丹寧以及總花色苷）均顯著高于其他兩個地方，玉泉營赤霞珠的總體品質(zhì)也優(yōu)于蘆花臺，但蘆花臺赤霞珠香氣含量卻最高。赤霞珠葡萄酒的質(zhì)量與果實品質(zhì)基本一致，但玉泉營葡萄酒香氣物質(zhì)的含量高于蘆花臺。

（2）梅鹿輒果實在青銅峽的品質(zhì)表現(xiàn)也優(yōu)于蘆花臺和玉泉營。在三個試驗區(qū)的采收期分別為：蘆花臺9月26日，玉泉營9月27日，青銅峽9月27日。梅鹿輒成熟果實還原糖215 g/L左右，總酸7.1g/L～9.5g/L，總酚1110mg/kg～2395mg/kg，丹寧1471mg/kg～2935mg/kg，總花色苷749mg/kg～1891mg/kg，香氣4371μg/L～6697μg/L。梅鹿輒果實中的花色苷物質(zhì)在三個地方均主要以非?；男问酱嬖冢；幕ㄉ罩饕嬖谛问绞且阴；?。梅鹿輒在玉泉營和青銅峽檢測到了含量較少的咖啡酰化花色苷，但在蘆花臺有痕量的吡喃花色苷。三個地方的梅鹿輒多酚種類差別并不大，含量以黃酮醇類的含量為最高。梅鹿輒除了還原糖含量與其他兩個地方差異不顯著外，其香氣物質(zhì)、總酚、丹寧及總花色苷的含量在青銅峽均高于其他兩個地方。梅鹿輒葡萄酒的質(zhì)量與果實品質(zhì)基本一致，玉泉營葡萄酒香氣物質(zhì)的含量高于蘆花臺和青銅峽。

（3）霞多麗葡萄果實的各項品質(zhì)在三個地方表現(xiàn)各有優(yōu)劣。在三個試驗區(qū)的采收期分別為：蘆花臺9 月18日，玉泉營9月11日，青銅峽9月11日。霞多麗成熟果實的還原糖為197g/L左右，總酸8～10g/L，總酚184mg/kg～298mg/kg，丹寧400mg/kg左右，香氣4000～6000μg/L。三個地方的果實中還原糖和丹寧含量均無明顯差異，青銅峽果實總酚含量顯著高于其他兩個地方；青銅峽與玉泉營果實香氣含量沒有顯著差異，蘆花臺最高。葡萄酒中丹寧含量也無顯著差異，總酚含量青銅峽＞玉泉營＞蘆花臺，但香氣含量與果實相反。

關(guān)鍵詞　寧夏　葡萄　葡萄酒　質(zhì)量

Abstract

This research was conducted in Ningxia,2010. We chose Luhuatai,Yuquanying and Qingtongxia as the experiment plots and three kinds of varieties including Cabernet Sauvignon,Merlot and Chardonnay as our research wine grapes. Except for some basic indexes,we mainly detected the ripeness of grapes,concentration of tannin,phenols and aroma compounds in grapes and wines in order to find out the characters of grapes and wines. We hope to provide certain theories for the development of wine industry.

There are several evaluation factors for quality of wine grape. Firstly,enough concentration of sugar and right level of acid are adequate. Furthermore,phenols and aroma compounds play an important role in the color of wine and its flavors.

In this thesis,we detected these factors which connected with the quality of wine grapes and wines closely,including the ripeness of grapes,tannin,phenols,and aroma compounds. Hence we get a deep research about the quality of grapes and wines in Ningxia. Maybe it would provide wine industry with certain theories and can be helpful for the development of wine grape and wine industry.

The conclusions are as follows:

1.　The quality of Cabernet Sauvignon in Qingtongxia is better than it in Luhuatai and Yuquanying. The best harvest date is: 8^th.Oct. in Luhuatai,6^th.Oct. in Yuquanying and 3^rd.Oct. in Qingtongxia. Most qualities,including reducing sugar,maturity,total phenol,tannin and total anthocyanin,are higher in grapes of Qingtongxia than that in the other places. The quality of Cabernet Sauvignon in Yuquanying is better than Luhuatai. Although most quality factors are second to that in the other two places,its aroma concentrations are the highest,about 8031μg/L. The situation of Cabernet Sauvignon wine is similar with Cabernet Sauvignon grape except aroma compounds,which is higher in Yuquanying than that in Luhuatai.

The concentration range of each index is as follows: 197.5g/L～217.5 g/L(reducing sugar),7g/L～12g/L(total acid),2692mg/kg～5346mg/kg(phenols),2390.1mg/kg～4395.7mg/kg (tannin),1244.2mg/kg～3025.3

mg/kg(anthocyanin),4000μg/L ～8000μg/L(aroma compounds). There is much more acylated anthocyanidins than non-acylated anthocyanidin in Cabernet Sauvignon. The mainly acylated anthocyanins are acetyled

anthocyanidins. We found a small amount of pyranoid anthocyanins in Luhuatai and Yuquanying. Furthermore,little anthocyanidin acylated by caffeic acid are found in grapes in Yuquanying and Qingtongxia. There is few difference among the kinds of phenols in Cabernet Sauvignon in three different plots.

2.　The quality of Merlot in Qingtongxia is better than that in the other two places. The best harvest date is: 26^th Sep. in Luhuatai,26^th Sep. in Yuquanying and 27^th Sep. in Qingtongxia. including the concentration of aroma compounds,reducing sugar,maturity,total phenol,tannin and total anthocyanin. The situation of Merlot wine is in accordance with Cabernet Sauvignon grape except aroma compounds,which is higher in Yuquanying than that in the other two places.

The concentration range of each index is as follows: around 215g/L (reducing sugar),7.1g/L～9.5g/L (total acid),1110mg/kg～2395mg/kg (phenols),1471mg/kg～2935mg/kg (tannin) ,749mg/kg ～1891mg/kg (anthocyanin),4371μg/L～6697μg/L (aroma compounds). There is much more acylated anthocyanidins than non-acylate anthocyanidin in Merlot. The mainly acylated anthocyanins are acetyled anthocyanidins. We found a small amount of pyranoid anthocyanins in Luhuatai and little anthocyanidin acylated by caffeic acid in Yuquanying and Qingtongxia. Furthermore,little anthocyanidin acylated by caffeic acid are found in grapes in Yuquanying and Qingtongxia. There is few difference among the kinds of phenols in Merlot in three different plots.

3.　The quality of Chardonnay grape in each area has pros and cons. The best harvest date is: 18^th Sep. in Luhuatai,11^th Sep. in Yuquanying and 11^th Sep.

There is no difference of aroma compounds in Qingtongxia and Yuquanying,and they are all lower than that in Luhuatai. However,the maturity in Luhuatai is the lowest. The concentration of total phenol,tannin has indifference in grapes of these areas neither the concentration of tannin in wine,but the concentration is the highest in Qingtongxia,than followed by Yuquanying and Luhuatai. In wine,aroma compounds are opposite to that in grape.

The concentration range of each index is as follows: about 197g/L (reducing sugar),8～10 g/L(total acid),184.1mg/kg～298mg/kg(phenols),400mg/kg (tannin),1244.2mg/kg ～3025.3 mg/kg(anthocyanin),4000～6000μg/L (aroma compounds).

Key words　Ningxia　Grape　 Wine　Quality