| 摘要: |
| 【目的】探讨生物活性水对酿酒葡萄品质和糖酸积累规律的影响，为酿酒葡萄栽培及葡萄品质的提高提供理论依据。【方法】以蛇龙珠酿酒葡萄为试验材料，分别将稀释50，100，200和400倍的生物活性水于葡萄花后30 d进行叶面喷施，以喷施清水为对照，每隔7 d喷施1次，共喷施3次后，于花后53 d开始每隔7 d采样1次果实样品至采收期结束，测定并分析样品的总糖、还原糖、可滴定酸、色素、单宁、总酚含量以及与糖代谢相关转化酶活性的变化。【结果】生物活性水对葡萄果实可溶性总糖含量影响不明显，但能有效提高还原糖含量而降低总酚含量，且对可滴定酸、色素、单宁等均有明显影响，尤其是稀释400倍的生物活性水，其处理葡萄果实可滴定酸含量较对照提高了7.70%，色素提高了23.53%，葡萄皮单宁含量提高了39.13%，糖酸比降低了7.60%。不同稀释倍数的生物活性水均可以提高可溶性酸性转化酶和细胞壁酸性转化酶活性，此外，稀释50和100倍的生物活性水处理可以提高中性转化酶活性。【结论】生物活性水对葡萄果实品质有显著影响，适时合理喷施稀释400倍的生物活性水可有效提高葡萄果实的品质。 |
| 关键词: 生物活性水 酿酒葡萄 果实品质 糖酸积累 |
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| 基金项目:宁夏自治区自然科学基金项目（NZ1125） |
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| Effects of Bacteria Mineral Water on fruit quality and sugar and acid accumulation of wine grape Cabernet gernischt |
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LIN Cong,WANG Zhen-ping,ZHOU Xing,et al
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| Abstract: |
| 【Objective】This study investigated the effect of Bacteria Mineral Water on fruit quality and sugar and acid accumulation of wine grapes,aiming to provide theoretical basis for improving viticulture and grape quality.【Method】Wine grape Cabernet gernischt was chosen,and 50,100,200 and 400 times diluted Bacteria Mineral Water was sprayed in the grapes leaves every 7 d for three times since 30 d after flowering.Clean water was selected as control group.Samples were collected every 7 d from 53 d after flowering to the end of harvest.Total soluble sugar,reducing sugar,titratable acidity,anthocyanin,tannin and glucose metabolism-related invertase activity of the samples were measured.【Result】Bacteria Mineral Water had little effect on total soluble sugar of grape berries,but it increased reducing sugar content and reduced the total phenol content. It also had effect on titratable acidity,anthocyanin and tannin.Especially,the 400 times diluted Bacteria Mineral Water increased the content of grape titratable acidity by 7.70%,increased the pigment by 23.53%,increased tannin of grape skin by 39.13%,while decreased the ratio of sugar to acid by 7.60%.Bacteria Mineral Water also increased the soluble acid invertase and cell-wall acid invertase activity,and the 50 and 100 times diluted Bacteria Mineral Water improved neutral invertase activity.【Conclusion】The effect of Bacteria Mineral Water on grape quality was significant,and 400 times diluted Bacteria Mineral Water could effectively improve fruit quality. |
| Key words: Bacteria Mineral Water wine grape quality sugar acids accumulation |
