摘要
黄酮类物质是葡萄与葡萄酒中重要的生理活性物质,对葡萄酒的感官品质起决定作用。以酿酒葡萄"赤霞珠"(Cabernet Sauvignon,CS)5个营养系为试验材料,分析黄酮类物质的含量差异,为提高黄土高原产区葡萄酒品质提供材料。结果表明:在转色后80 d时"赤霞珠"葡萄营养系可溶性固性物和可滴定酸含量差异不显著,而CS191平均单粒重显著高于其他4个营养系。CS191在转色后80 d时,果皮和种子中总类黄酮、原花色素含量显著高于其他营养系。在转色后80 d时,营养系间果皮中黄烷醇含量差异不显著,但此时期CS170果皮中黄烷醇含量显著高于其他4个营养系。CS191在完熟时果实中总类黄酮和原花色素含量高于其他营养系,CS170果皮中黄烷醇和花色苷含量较其他营养系含量高,均可作为黄土高原地区栽培的高黄酮物质含量的"赤霞珠"品系。
Flavonoids are important physiologically active substances in grapes and wines,and play a decisive role in the sensory quality of wines. This paper analyzed the differences of flavonoids content in five nutrition clones of wine-grape Cabernet Sauvignon（ CS）,in order to provide the material for improving the quality of wine in the Loess plateau. The results showed that：After berries conversion,the content of soluble solids and titratable acids in Cabernet Sauvignon clones were not significantly different,while the average grain weight of CS191 was significantly higher than that of other 4 clones. The content of total flavonoids and proanthocyanidins in skins and seeds were significantly higher than that of other clones at 80 days after transformation. After the 80 days transformation,compared with the other clons of flavanols content in the skins,the CS170 were significantly higher than other clons. During berries completely mature,The content of flavonoids and proanthocyanidins in CS191 was higher than other clones and the content of flavanols and anthocyanins in CS170 skins were higher than that of other clones,which could be used as high flavonoids content of ＂Cabernet Sauvignon＂varieties in the Loess Plateau.
出处
《生物技术进展》
2017年第6期618-624,共7页
Current Biotechnology
基金
农业部现代农业产业技术体系专项(CARS-29-yc-5)资助
