摘要
以酿酒葡萄"赤霞珠"和"蛇龙珠"为材料,在转色-完熟期间通过套袋对其果实进行遮光处理,以常规管理果实为对照,分析遮光处理对酿酒葡萄果实理化及香气品质的影响。结果表明:遮光处理完熟"蛇龙珠"和"赤霞珠"果实百粒质量较对照分别高出7.43%和8.74%,平均粒径较对照分别高出1.57%和2.60%,可溶性固形物含量较对照分别高出7.50%和2.76%,pH值较对照分别高出4.16%和1.04%,可滴定酸含量较对照分别低出25.37%和14.71%。香气成分分析显示,遮光处理可抑制样品酿酒葡萄果实醇类物质的释放,促进醛类物质释放。
The grape berries of two cultivars ＂Cabernet Sauvignon＂ and ＂Cabernet Gernischt＂ were shaded by bagging during the period from veraison to maturity,and using those with conventional cultivation and management as controls,the impacts of shading treatment on fruit quality and aroma compounds were examined. The results showed that shading resulted in signifi cant differences in quality and aroma versus controls. Compared to controls,hundred-berry weights of fully mature ＂Cabernet Gernischt＂ and ＂Cabernet Sauvignon＂ with shading were increased by 7.43% and 8.74%,average particle sizes by 1.57% and 2.60%,soluble solids by 7.50% and 2.76%,pH value by 4.16% and 1.04%,and titratable acid were decreased by 25.37% and 14.71%,respectively. The analysis of aroma compounds showed that shading could inhibit the release of alcohols,and enhance the release of aldehydes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第4期272-279,共8页
Food Science
基金
盛彤笙科技创新基金项目(GSAU-8T8-1335)
甘肃省财政厅科研基金项目(045 041004)
甘肃省委组织部科研基金项目(045 036100)
作者简介
杭洁（1988-），女，硕士研究生，研究方向为葡萄与葡萄酒香气。E—mail：j—hangjie@163．com
通信作者：蒋玉梅（1973-），女，副教授，博士，研究方向为果蔬加工和食品挥发性风味物质分析。E-mail：jym316@126．com
