基于浆果质地特性检测酿酒葡萄酚成熟度的研究

葡萄的成熟度是影响葡萄酒质量的重要因素之一。酚成熟度综合考虑了葡萄果皮和种子中重要酚类物质的成熟情况，是近年来酿酒葡萄成熟度研究的热点。但是现有的检测方法存在检测耗时、前处理复杂、仪器昂贵等问题，且不能客观全面地评价葡萄的酚成熟度。目前国内外还没有应用果实质地特性来检测葡萄酚成熟度的报道。申请人前期的研究发现酿酒葡萄果实转色后质地特性呈现出一定的变化规律，并与果实的酚成熟相关。本研究拟以赤霞珠、梅鹿辄和蛇龙珠葡萄为材料，研究其成熟期间果实质地特性以及果实中花色苷、单宁等酚类物质的变化规律，并分析浆果质地特性与酚成熟度之间的相关性，最后利用多点、多年实验数据构建果实酚成熟度与质地特性之间的回归模型，从而建立利用果实质地特性检测酚成熟度的方法。本项目的完成能为酿酒葡萄酚成熟度快速检测方法的建立提供理论和技术依据，为生产上确定最佳采收期，制订合理的浸渍工艺和酿造高品质葡萄酒提供参考。

In wine production, the composition and maturity of grapes at the picking moment plays an important role in wine quality. Phenolic maturity could effectively reflect the content and proportion of phenolic compounds in skin and seed. Hence, it has been one of the hottest research topics for winegrape maturity and quality control in recent decades. However, the phenolic maturity has not been applied widely because it could not been evaluated properly by the determination methods available, which were of long time consumed, high cost, complicated pretreatment and detection procedure. Moreover, there are no reports on determination of phenolic maturity by textural analysis of grape berry. It was found that the textural property of winegrape berry changed regularly after veraison in the previous work. Furthermore, this variation was related to that of phenolic compounds such as anthocyanins and tannins in skin and seed. Therefor, the Cabernet Sauvignon (Vitis vinifera L.) , Merlot (Vitis vinifera L.) and Cabernet Gernischt (Vitis vinifera L.) grapes will be selected as experimental materials for this study applyed for. The textural analysis for skin, seed and intact berry will be carried out after veraison, respectively. Correspondingly, the anthocyanins and tanins profile in skin, tanins profile in seed will be determied during ripening process. Finally, the regression model between texture property and phenolic maturity of winegrapes might be established according to the results. The experimental results could provide certain theoretical and technological basis for rapid detemination of phenolic maturity. And the evaluation method constructed could also be simplify the detection proposal of phenolic maturity and provide some advices for defining optimum harvesting date and maceration technology.