Effect of vineyard grass covering with alfalfa (Medicago sativa) on nitrogenous compound of grape berry and wine in grape cultivar cabernet sauvignon
2007
Xi Zhumei | Li Hua | Liu Yanlin
Chino. 研究了赤霞珠葡萄园行间播种紫花苜蓿对葡萄果实与葡萄酒总氮、游离氨基酸、蛋白质、Vc含量及葡萄酒理化指标等的影响。结果表明，与清耕相比，行间播种紫花苜蓿使葡萄与葡萄酒中总氮含量降低，葡萄果皮和葡萄酒中氨基酸总含量降低，而葡萄汁中氨基酸总含量升高；行间播种紫花苜蓿和清耕（对照）葡萄汁、葡萄果皮中均以脯氨酸含量最高，占氨基酸总含量的32.66％～35.22％，其次是精氨酸，占氨基酸总含量的23.48％～27.17％，葡萄酒中也均以脯氨酸含量最高，分别占氨基酸总含量的82.78％及86.81％；行间播种紫花苜蓿使葡萄汁中Vc含量升高，葡萄酒中总酸含量极显著降低，蛋白质含量显著降低，花色素苷含量及pH升高。
Mostrar más [+] Menos [-]Inglés. The effects of vineyard grass covering with alfalfa (Medicago sativa) on total N, free amino acid composition, protein and Vc contents of grape berry and wine in grape cultivar Cabernet Sauvignon, were studied in comparison with clean tillage. The results showed as follows: the total N content of grape berry and wine decreased, total amino acid contents of grape skin and wine decreased, while total amino acid content of grape juice increased. Proline was the most abundant amino acid in grape juice and skin under two treatments, which accounts for 32.66％-35.22％ of the total amino acid content, next in abundance was arginine, which accounts for 23.48％-27.17％of the total amino acid content; proline was also the most abundant amino acid in wine under two treatments, which accounts for 82.78％ and 86.81％of the total amino acid content respectively. The total acid and the content of protein in wine decreased remarkably, while the Vc content of grape berry and pH, anthocyan of wine increased.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences