不同光选择网在温暖葡萄种植区中对代谢物积累、葡萄酒香气和感官特征的靶向调控中的作用。
The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions.
机构信息
College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
出版信息
Food Chem. 2022 Dec 1;396:133629. doi: 10.1016/j.foodchem.2022.133629. Epub 2022 Jul 6.
To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alcohol levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approximately 40%, 95% and 10%, respectively, and the percentages for the black net were 30%, 45% and 3%, respectively. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component analysis.
为提高暖地葡萄与葡萄酒的品质，系统研究了珍珠、红、黑 3 种光质选择性网对葡萄与葡萄酒品质的影响。与 CK（露天）相比，3 种网均改善了微气候条件，降低了葡萄含糖量和葡萄酒酒精度。然而，网对葡萄和葡萄酒的其他品质特性有不同的影响。珍珠网降低了葡萄中的总黄烷醇含量和葡萄酒中的总芳香挥发物。红网分别使葡萄酒中的总黄烷醇、单宁和总芳香挥发物含量增加了约 40%、95%和 10%，黑网的相应百分比分别为 30%、45%和 3%。红网和珍珠网比黑网更倾向于改善葡萄酒的口感和香气感官品质。主成分分析显示，红网的综合得分最高。
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