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- Title
热环境对河西走廊酿酒葡萄'贵人香'酒石酸降解的影响.
- Authors
张彦芳; 朱燕芳; 郝燕; 王玉安
- Abstract
Tartaric acid is the main contributor to the acidity of wine. Due to the rapid temperature rise, high effective accumulated temperature and short frost free period in the grape wine producing area of Hexi corridor, the tartaric acid in grape fruit degrades too fast. In order to explore the main degrdation period of tartaric acid, we took' Italian Riesling' as the research sample in Wuwei, Gansu province to analyze the influence of the changes of temperature, humidity, light, solar radiation and ground temperature on the change of tartaric acid content in grape berry fruits at the rapid long-maturity stage. The results showed that the tartaric acid content of' Italian Riesling' grape decreased first and then increased slowly in the long-term ripening period of grape berries. In the color transformation stage, tartaric acid content decreased sharply from 14.67 to 6.59 mg·g-1. Through correlation analysis, the daily cumulative hours of sunshine, daily average temperature, daily minimum temperature, daily average ground temperature of 5, 10, 15, 20 cm were the key factors affected tartaric acid in fruits. The diurnal variation of tartaric acid in' Italian Riesling' fruit showed a trend of increasing first and then decreasing. In the long-term ripening period of grape berries, the content of tartaric acid reached the peak at 13∶00 in a day and night, and reached the peak at 21∶00 in the fruit maturity period. During the diurnal growth and development of the fruits, the degradation time of tartaric acid was mainly from 13∶00 to 1∶00 in the morning of the next day. Through correlation analysis, the diurnal variation of tartaric acid was related to air temperature, daily average ground temperature of 5, 10, 15, 20, 40 cm and 40 cm soil humidity, which showed a very significant positive correlation. In conclusion, the degradation of tartaric acid in' Italian Riesling' grape fruit mainly occurred in the fruit color transition period, and mainly occurred in the afternoon in a day and night. The direct effects on tartaric acid content were the daily cumulative number of sunshine, daily average temperature, daily minimum temperature and 5--40 cm ground temperature. Therefore, this study provided a theoretical basis for slowing down the degradation of tartaric acid.
- Subjects
GANSU Sheng (China); TARTARIC acid; EARTH temperature; GRAPE ripening; WINE districts; GRAPES; BERRIES; RIESLING
- Publication
Journal of Agricultural Science & Technology (1008-0864), 2023, Vol 25, Issue 4, p86
- ISSN
1008-0864
- Publication type
Article
- DOI
10.13304/j.nykjdb.2022.0314