为探明不同整形方式所构成的微环境对‘梅鹿辄’葡萄酒品质、色泽的影响,该文为贺兰山东麓产区葡萄酒质量的提高提供理论依据。以3种整形方式(“厂”字形、“V”形、直立龙干形)下的‘梅鹿辄’葡萄为原料,研究不同整形方式对‘梅鹿辄’葡萄酒基本理化指标、酚类物质含量、CIELAB色空间特征的影响。结果表明,整形方式可显著影响葡萄酒的品质、色泽,“厂”字形处理可显著增加酒中酚类物质含量,并提高酒体的色度、色调,酒样中总类黄酮、总黄烷-3-醇及总花色苷含量较直立龙干形处理酒样显著增高了44.07%、51.92%、44.29%;各酒样间的可见吸收光谱差异显著,“厂”字形处理的A520nm较直立龙干处理显著增高8.94%,但直立龙干处理酒样的L*、b*较“厂”字形处理显著增高了19.50%、10.78%,主成分分析表明,花色苷等酚类物质与CIELAB相关指标呈显著负相关。其他处理相比,“厂”字形处理酒样得分最高,颜色更深,对葡萄酒的颜色品质有促进作用。
To provide a theoretical basis for improving the quality of wine in Ho-Lan Mountain, the impact of different trellis systems on the phenolic substances and CIELAB color space were analyzed. The ‘Merlot(Vitis vinifera L.V)’ grape in three trellis systems (modified vertical shoot position (M-VSP), ‘V’ trellis system, vertical-trunk trellis system) were chosen as the materials, and the basic physical and chemical index, phenolic substances, characteristics of CIELAB color space of wine were detected. The results showed that different trellis systems could significantly influence the comprehensive quality of wine. The phenolic substances, chromaticity and tonal of wine were significantly increased by M-VSP treatment. And compared with vertical-trunk trellis treatment, the value of total flavonoids, total flavanol-3-alcohol content and total anthocyanins of wine in M-VSP treatment were increased by 44.07%, 51.92%, 44.29%. Significant difference was found in the visible absorption spectra of samples under different treatments, and the OD520 of M-VSP treatment was 8.94% higher than that of the vertical-trunk trellis treatment. Furthermore, the value of L* and b*of vertical-trunk trellis treatment were increased by 19.50% and 10.78% compared with that of the M-VSP treatment. Principal component analysis (PCA) showed that phenolic substances and CIELAB were significantly negative correlated. Compared with other treatments, M-VSP treatment had the highest point on PCA analysis, the color depth of wine from M-VSP treatment was stronger than that of other treatments, and M-VSP treatment promoted the color of wine.
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