Bagging effect of wine grape on total phenol and color intensity of wine in Vitis viniferal L. cv. Cabernet Sauvignon | 果实套袋对赤霞珠干红葡萄酒总酚和色度的影响

chinois. 研究套袋对葡萄酒总酚和色度的影响，为套袋技术在酿酒葡萄中的应用提供理论依据。选取白色单层纸袋和黄色单层纸袋，对赤霞珠(Cabernet Sauvignon)葡萄进行套袋处理，共设8个处理：白色纸袋幼果期套袋、采收前1周除袋(WOO)，白色纸袋幼果期套袋、采收前2周除袋(WOT)，白色纸袋转色期套袋、采收前1周除袋(WVO)，白色纸袋转色期套袋、采收前2周除袋(WVT)，黄色纸袋幼果期套袋、采收前1周除袋(YOO)，黄色纸袋幼果期套袋、采收前2周除袋(YOT)，黄色纸袋转色期套袋、采收前1周除袋(YVO)，黄色纸袋转色期套袋、收前2周除袋(YVT)，以不套袋为对照，于葡萄收获后，采用传统工艺酿制干红葡萄酒，测定赤霞珠葡萄果实的总酚和总花色素含量及其干红葡萄酒的总酚和色度。（1）套袋处理降低了赤霞珠葡萄果实总酚和总花色素的含量，不同纸袋、套袋时间和除袋时间存在显著差异，白色单层纸袋优于黄色单层纸袋。YOO、YOT、YVO、YVT处理的赤霞珠葡萄果实总酚含量分别较对照减少了43.47%，24.63%，32.03%和37.20%；总花色素含量分别较对照减少了43.26%，16.10%，65.02%和47.37%。（2）使用白色单层纸袋和黄色单层纸袋在幼果期套袋、采收前2周除袋处理的赤霞珠干红葡萄酒的总酚含量分别较对照提高了15.86%和15.65%；白色单层纸袋在幼果期与转色期套袋、采收前2周除袋的处理赤霞珠干红葡萄酒的色度分别较对照增加了17.75%和17.17%。在赤霞珠葡萄幼果期（果粒黄豆大小时）用白色单层纸袋进行套袋，于采收前2周除袋，可以提高干红葡萄酒的品质。

anglais. The study was to explore the effects of bagging on total phenol and color intensity in wine. Clusters of Vitis viniferal L. cv. Cabernet Sauvignon were bagged and debagged in two different periods with two types of paper bags. There were 8 treatments: bagging in occurrence period and debagging one week before harvest for white bag (WOO); bagging in occurrence period and debagging two weeks before harvest for white bag (WOT); bagging in veraison and debagging one week before harvest for white bag (WVO); bagging in veraison and debagging two weeks before harvest for white bag (WVT); bagging in occurrence period and debagging one week before harvest for yellow bag (YOO); bagging in occurrence period and debagging two week before harvest for yellow bag (YOT); bagging in veraison and debagging one week before harvest for yellow bag (YVO); bagging in veraison and debagging two weeks before harvest for yellow bag (YVT) and comparison with unbagging was determined. The concentrations of total phenols and color intensity of red wine of Cabernet Sauvignon of red wine were brewed by traditional technology after harvest. (1) Bagging can decrease the concentrations of total phenols and total anthocyanins of grape berry. There were significant differences on result among different baggings, bagging time and debagging time. Compared with CK, the concentrations of total phenols of treatment YOO, YOT, YVO, YVT decreased by 43.47%, 24.63%, 32.03% and 37.20%, and the concentrations of total anthocyanins decreased by 43.26%, 16.10%, 65.02% and 47.37% respectively. (2) Compared with CK, total phenols of wine from white bags and yellow bags with which the clusters were bagged in occurrence period and debagged two weeks before harvest were increased by 15.86% and 15.65% respectively. Compared with CK, color intensity of wine from white bags with which the clusters were bagged in occurrence period and veraison separately, and debagged 2 weeks before harvest were increased by 17.75% and 17.17%. It can increase the quality of dry red wine to bag clusters of Cabernet Sauvignon in occurrence period and debagging two weeks before harvest time for white bag.