Impact of Harvest Time of Cabernet Sauvignon on Berry Components and Wine Flavors in a Dry-hot Region in Southern Xinjiang
BACKGROUND:The time of harvest determines the final quality of ripe fruit.This test conducted aims to realize the mature characteristics and berry brewing characteristics and determine optimum harvest dates of Cabernet Sauvignon (CS), which planted in dry-hot region in southern Xinjiang.And provides theory basis for related research of other grapes and wine producing area.RESULTS: Sugar, soluble solid state material, pH value raised and total acid descended continually with the harvest date delayed.Acid-sugar ratio (M value) was 17.55~45.67, reached 20 on August 19.Phenolic content trend of CS followed the regulation of rise after the first decline.The content of phenolic was significantly positive correlation to each other, but the difference was obvious and tannins were significant.Harvest time and color, chroma, total anthocyanins and aggregation pigment of CS wine had very significant positive correlation (P<0.01).The sensory properties of wine enhances unceasingly with the grape harvest time delay.CONCLUSION: Comprehensive consideration of ripe coefficient, polyphenols content, sensory evaluation and other related indicators, the optimum harvest dates of CS were from September 6 to 12 in the area, and it was allowed to delay.
Cabernet Sauvignon harvest time grape quality wine quality
Yulin Fang Yanlun Ju Xiaotong Lyu Zhangcheng Ren Yiming Feng
College of Enology, Northwest A&F University Shaanxi Engineering Research Center of Viti-Viniculture Heyang Experimental Demonstration Station, Northwest A&F University
国内会议
赣州
英文
125-135
2015-04-20（万方平台首次上网日期，不代表论文的发表时间）