ZHANG Hongjuan,ZHU Tengfei,XING Jiayu,et al.The Optimum Harvest Period of ‘Marselan’ Grape in Zhangye Producing Area,Gansu Province[J].Northern Horticulture,2023,(21):30-35.[doi:10.11937/bfyy.20224983]
甘肃张掖产区‘马瑟兰’葡萄最佳采收期
- Title:
- The Optimum Harvest Period of ‘Marselan’ Grape in Zhangye Producing Area,Gansu Province
- 文章编号:
- 1001-0009(2023)21-0030-06
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以2021年张掖产区‘马瑟兰’葡萄为试验材料，采用主成分分析法和K-均值聚类分析法对不同采收期‘马瑟兰’进行品质评价和分级，并且研究了葡萄酒理化指标、多酚指标和感官评价，以期对‘马瑟兰’葡萄最佳采收期进行判定。结果表明：‘马瑟兰’葡萄转色后果实中还原糖含量持续增加，可滴定酸含量逐渐下降，临近采收期变化幅度较小。果皮中总酚、花色苷及单宁含量均呈现先增后降趋势，但果籽中总酚和单宁变化与皮中不同，呈波动状趋势。根据技术成熟度指标（糖酸比）判定，张掖地区‘马瑟兰’葡萄于9月1日已达到可采收条件，满足酿造干红葡萄酒的原料要求；综合葡萄原料品质和葡萄酒品质考虑，在9月22日前后5 d进行张掖产区‘马瑟兰’葡萄的采收酿造最为适宜，此时原料中含糖量＞270 g·L-1，糖酸比＞32，符合酿造优质干红葡萄酒的要求。
- Abstract:
- Taking the ‘Marselan’ grape of Zhangye area in 2021 as the test material，the quality evaluation and classification of ‘Marselan’ grape of different harvesting periods were carried out by principal component analysis and K-means clustering analysis method，and the optimal harvest date of ‘Marselan’ grape was determined by combining physical and chemical indexes，polyphenol indexes and sensory evaluation of wine.The results showed that the reducing sugar content continued to increase and the titrable acid content gradually decreased after the color transformation，and the change range was small near the harvest period.The contents of total phenols，anthocyanins and tannins in fruit peel increased first and then decreased，but the changes of total phenols and tannins in fruit seeds were different from those in skin and showed a fluctuating trend.According to the technical maturity index (sugar-acid ratio)，the ‘Marselan’ grape in Zhangye area had reached the conditions of harvesting on September 1st，meeting the raw material requirements for making dry red wine.Considering the quality of grape raw materials and wine quality，it was most suitable to harvest and make ‘Marselan’ grapes in Zhangye area on the 5 day around September 22th，when the sugar content of raw materials was >270 g·L-1 and the sugar-acid ratio was >32，which meet the requirements of making high-quality dry red wine.
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备注/Memo
第一作者简介：张红娟（1991-），女，硕士，讲师，现主要从事葡萄加工与贮藏等研究工作。E-mail：774567184@qq.com.基金项目：甘肃省教育科技创新基金资助项目（2022B-186）；河西学院青年教师基金资助项目（QN2021017）。收稿日期：2022-12-05