|Table of Contents|

Study on the Maturity Control Indices System of ‘Merlot’ Grapes in Wuhai Region

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年23
Page:
32-41
Research Field:
Publishing date:

Info

Title:
Study on the Maturity Control Indices System of ‘Merlot’ Grapes in Wuhai Region
Author(s):
LIU Qianqian1; YUAN Riqi1; LIU Xixi1; YUAN Chunlong1; 2
(1.College of Enology,Northwest A&F University,Yangling,Shaanxi 712100;2.Shaanxi Engineering Research Center for Viti-viniculture,Yangling,Shaanxi 712100)
Keywords:
Wuhai region; ‘Merlot’ grapes; grape maturity control; indices system
PACS:
-
DOI:
10.11937/bfyy.20191332
Abstract:
The ‘Merlot’ grapes from Wuhai region were set as test materials to analyze the maturity control indices.The grape samples were collected once every 4 to 7 days after veraison to analyze the basic physicochemical indices and the main polyphenols contents.In addition,quantitative descriptive analysis (QDA) was performed on the sensory indices of the wines produced from the grapes collected at different harvest dates.At the same time,correlation analysis and principal components analysis (PCA) were carried out on the main indices of the grapes collected at different harvest dates,in order to screen out the indices which had the greatest influence on grape and wine quality,and establish the ‘Merlot’ grapes maturity control indices system in Wuhai region,so as to provide an experimental basis for timely grape harvest in this area.The results showed that the reducing sugar contents and the sugar-acid ratios increased and the total acid contents gradually decreased with the ripening of the grapes.The polyphenol contents of both the skins and seeds showed an upward trend after the initial decrease.The results of QDA indicated that the sensory quality of the wines increased with a prolonged harvest date.The results of PCA showed that the primary indicator of ‘Merlot’ grapes maturity control in Wuhai region was total phenols of the skins,the secondary indicator was flavonoids of the seeds,and the third one was tannins of the skins.When their contents reached 16.83-20.89 mg?g-1,68.28-71.88 mg?g-1,and 0.69-0.94 mg?g-1 respectively,the maturity of the grapes was the best.

References:

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Last Update: 2019-12-19