宁夏产区酿酒葡萄品质与葡萄酒质量的研究

宁夏产区酿酒葡萄品质与葡萄酒质量的研究

RESEARCH ON QUALITY OF WINE GRAPE AND WINE IN NINGXIA

作者：王丽娜　　导师：张振文

西北农林科技大学　　葡萄与葡萄酒2011届硕士

摘　要

2010年　以宁夏产区芦花台、玉泉营和青铜峡的赤霞珠、梅鹿辄以及霞多丽为供试品种，较系统地研究了果实品质及葡萄酒质量，除了常规品质指标，重点研究的是果实成熟度、浆果和葡萄酒的丹宁、酚类物质及香气物质等，目的是进一步研究清楚宁夏产区主栽酿酒葡萄品种及其葡萄酒的质量特点，为葡萄酒产业的发展提供理论基础。

主要研究结果如下：

（1）赤霞珠果实在青铜峡的品质表现优于其在芦花台和玉泉营。在三个试验区的采收期分别为：芦花台10月8日，玉泉营10月6日，青铜峡10月3日。赤霞珠成熟果实还原糖含量为197.5g/L～217.5 g/L，总酸7g/L～12g/L，总酚2692mg/kg～5346mg/kg，丹宁2390.1mg/kg～4395.7mg/kg，总花色苷1244.2mg/kg～3025.3 mg/kg，香气4000μg/L ～8000μg/L。赤霞珠果实中的花色苷物质在三个地方均主要以非酰化的形式存在，酰化的花色苷主要存在形式是乙酰化。芦花台和玉泉营区别于青铜峡的是检测到含量很少的吡喃花色苷。但是在玉泉营和青铜峡检测到了含量较少的咖啡酰化花色苷。赤霞珠在三个地方的多酚种类差别并不大，含量以黄酮醇类的含量为最高。赤霞珠除了香气物质的总含量低于芦花台外，其他品质指标（包括还原糖、成熟度、总酚、丹宁以及总花色苷）均显著高于其他两个地方，玉泉营赤霞珠的总体品质也优于芦花台，但芦花台赤霞珠香气含量却最高。赤霞珠葡萄酒的质量与果实品质基本一致，但玉泉营葡萄酒香气物质的含量高于芦花台。

（2）梅鹿辄果实在青铜峡的品质表现也优于芦花台和玉泉营。在三个试验区的采收期分别为：芦花台9月26日，玉泉营9月27日，青铜峡9月27日。梅鹿辄成熟果实还原糖215 g/L左右，总酸7.1g/L～9.5g/L，总酚1110mg/kg～2395mg/kg，丹宁1471mg/kg～2935mg/kg，总花色苷749mg/kg～1891mg/kg，香气4371μg/L～6697μg/L。梅鹿辄果实中的花色苷物质在三个地方均主要以非酰化的形式存在，酰化的花色苷主要存在形式是乙酰化。梅鹿辄在玉泉营和青铜峡检测到了含量较少的咖啡酰化花色苷，但在芦花台有痕量的吡喃花色苷。三个地方的梅鹿辄多酚种类差别并不大，含量以黄酮醇类的含量为最高。梅鹿辄除了还原糖含量与其他两个地方差异不显著外，其香气物质、总酚、丹宁及总花色苷的含量在青铜峡均高于其他两个地方。梅鹿辄葡萄酒的质量与果实品质基本一致，玉泉营葡萄酒香气物质的含量高于芦花台和青铜峡。

（3）霞多丽葡萄果实的各项品质在三个地方表现各有优劣。在三个试验区的采收期分别为：芦花台9 月18日，玉泉营9月11日，青铜峡9月11日。霞多丽成熟果实的还原糖为197g/L左右，总酸8～10g/L，总酚184mg/kg～298mg/kg，丹宁400mg/kg左右，香气4000～6000μg/L。三个地方的果实中还原糖和丹宁含量均无明显差异，青铜峡果实总酚含量显著高于其他两个地方；青铜峡与玉泉营果实香气含量没有显著差异，芦花台最高。葡萄酒中丹宁含量也无显著差异，总酚含量青铜峡＞玉泉营＞芦花台，但香气含量与果实相反。

关键词　宁夏　葡萄　葡萄酒　质量

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