不同灌溉量与抗蒸腾剂处理对葡萄酒品质的影响

doi:10.3864/j.issn.0578-1752.2026.02.014

中国农业科学 ›› 2026, Vol. 59 ›› Issue (2): 413-436.doi: 10.3864/j.issn.0578-1752.2026.02.014

不同灌溉量与抗蒸腾剂处理对葡萄酒品质的影响

张梦博¹(), 谭鸿冰¹, 沈甜², 徐美隆², 周新明¹, 房玉林¹, 鞠延仑¹^,³()

¹ 西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100
² 宁夏农林科学院园艺所，银川 750002
³ 旱区农业新疆研究院，乌鲁木齐 830091

收稿日期:2025-07-07 接受日期:2025-11-21 出版日期:2026-01-16 发布日期:2026-01-22
通信作者:
鞠延仑，E-mail：juyanlun2016@nwsuaf.edu.cn
联系方式: 张梦博，E-mail：2023056363@nwafu.edu.cn。
基金资助:
宁夏回族自治区重点研发计划(2024BBF01002-04); 旱区农业新疆研究院农业科技创新专项(XJHQNY-2025-07); 陕西省秦创原“科学家+工程师”队伍建设项目(2024QCY-KXJ-098); 陕西省秦创原“科学家+工程师”队伍建设项目(2023KXJ-008)

Effects of Different Irrigation Amounts and Anti-transpirant Treatments on Wine Quality

ZHANG MengBo¹(), TAN HongBing¹, SHEN Tian², XU MeiLong², ZHOU XinMing¹, FANG YuLin¹, JU YanLun¹^,³()

¹ College of Enology, Northwest A&F University/Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shannxi
² Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002
³ Xinjiang Research Institute of Agriculture in Arid Areas, Urumqi 830091

Received:2025-07-07 Accepted:2025-11-21 Published:2026-01-16 Online:2026-01-22

摘要/Abstract

摘要：

【背景】 我国葡萄干旱产区夏季高温且降水稀少，葡萄植株易因长期水分亏缺遭受热胁迫，导致果实成熟过快、糖分偏高而酸度偏低，进而影响葡萄酒的风味与品质。在这种水分匮乏条件下，如何兼顾灌溉节水和原料品质提升成为生产的关键问题。【目的】 探讨调亏灌溉（regulated deficit irrigation，RDI）与抗蒸腾剂（anti-transpirant，AT）联合使用对‘赤霞珠’葡萄果实基础指标及葡萄酒品质的影响，探寻节水与提升葡萄酒品质的最佳组合方案。【方法】 于2024年在宁夏银川市西夏区龙谕酒庄进行，以‘赤霞珠’葡萄为材料，7月初（浆果膨大期）实施调亏灌溉处理（RDI-1：40%蒸腾量（evapotranspiration，ETc），RDI-2：60% ETc，RDI-3：80% ETc），并在8月份两次喷洒抗蒸腾剂。自7月底开始每隔两周左右采摘葡萄测定基础理化指标。9月12日采收葡萄并酿造‘赤霞珠’干红葡萄酒。发酵终止后测定葡萄酒的理化指标以及各种酚类物质含量。【结果】 调亏灌溉与抗蒸腾剂的协同应用可显著提升葡萄可溶性固形物及总酸含量，同时显著抑制果实还原糖的积累，有利于降低葡萄酒酒精度，RDI-2联合AT处理组（RDI-2-AT）酒精度最低，仅为11.94% vol；RDI-1组总有机酸含量最低（5.01 g·L^-1），RDI-2-AT组相较RDI-2组酒石酸含量提升12.40%；总酚含量随缺水程度加剧呈梯度上升趋势，各抗蒸腾剂处理组较CK组含量显著下降（P<0.05），分别下降14.83%、21.33%、22.59%和32.45%；RDI-1-AT组的酚酸类单体酚较RDI-1组显著降低26.89%；RDI-3组单体酚总量为163.74 mg·L^-1，较CK组高3.54%。单体酚总含量最低的是RDI-2-AT组，仅115.4 mg·L^-1，显著低于CK组（P<0.05）；CK组单体花色苷总量最低，仅23.38 mg·L^-1，RDI-1组含量最高，达到34.82 mg·L^-1。RDI-1-AT组和RDI-3-AT组的单体花色苷含量均显著低于其对应的未喷施抗蒸腾剂组（RDI-1组和RDI-3组）。【结论】 60% ETc水平调亏灌溉处理与抗蒸腾剂联用能提高葡萄酒总酸及酚类物质含量，降低挥发酸与酒精度，从而提升其口感及稳定性，对葡萄酒品质提升效果最好。

关键词: 调亏灌溉, 抗蒸腾剂, 酒精度, 酚类物质, 葡萄酒品质

Abstract:

【Background】 In China’s drought-prone grape-growing regions, high summer temperatures and scarce precipitation often lead to prolonged water deficits, exposing grapevines to heat stress. This results in accelerated fruit ripening, elevated sugar content, reduced acidity, and compromised wine flavor and quality. Under such water-scarce conditions, balancing irrigation water conservation with raw material quality improvement has become a critical challenge. 【Objective】 This study investigated the combined effects of regulated deficit irrigation (RDI) and anti-transpirant (AT) application on fundamental quality indicators of Cabernet Sauvignon grape berries and wine quality. The objective was to identify an optimal combination strategy that simultaneously could achieve water conservation and enhance wine quality. 【Method】 The experiment was conducted at Longyu Winery in Xixia District, Yinchuan City, Ningxia in 2024, using Cabernet Sauvignon grapes as materials. From early July (berry swelling stage), regulated deficit irrigation treatments (RDI-1: 40% ETc (evapotranspiration), RDI-2: 60% ETc, and RDI-3: 80% ETc) were implemented, and ATs were sprayed twice in August. Starting from late July, grapes were harvested every two weeks to measure basic physicochemical indicators. On September 12, the grapes were harvested and used to produce Cabernet Sauvignon dry red wine. After fermentation, the physicochemical indicators and various phenolic compound indicators of the wine were measured. 【Result】 The synergistic application of regulated deficit irrigation (RDI) and ATs significantly enhanced soluble solids and total acid content in grapes while markedly suppressing reducing sugar accumulation, which contributed to reduced alcohol content in wine. The RDI-2-AT group exhibited the lowest alcohol content (11.94% vol). The RDI-1 group showed the lowest total organic acid content (5.01 g·L^-1), whereas the RDI-2-AT group demonstrated a 12.40% increase in tartaric acid content compared with the RDI-2 group. Total phenolics exhibited a gradient increase with intensified water deficit, but anti-transpirant-treated groups showed significant reductions (14.83%, 21.33%, 22.59%, and 32.45% lower than that under CK group). Specifically, the RDI-1-AT group had 26.89% lower phenolic acid monomers than the RDI-1 group. The RDI-3 group recorded the highest total monomeric phenolics (163.74 mg·L^-1), 3.54% higher than that under CK group, while the RDI-2-AT group had the lowest value (115.4 mg·L^-1), significantly below the CK group. For monomeric anthocyanins, the CK group had the lowest total value (23.38 mg·L^-1), whereas the RDI-1 group had the highest value (34.82 mg·L^-1). Both RDI-1-AT and RDI-3-AT groups showed significantly lower monomeric anthocyanin contents than their non-anti-transpirant counterparts (RDI-1 and RDI-3 groups). 【Conclusion】 The combined application of 60% ETc regulated deficit irrigation (RDI-2) and ATs (RDI-2-AT) could increase total acid and phenolic content in wine while reducing volatile acidity and alcohol content. This synergistic approach thereby enhanced the taste profile and stability, demonstrating the most significant improvement in wine quality.

Key words: regulated deficit irrigation, anti-transpirant, alcohol content, phenolic substance, quality of wine

张梦博, 谭鸿冰, 沈甜, 徐美隆, 周新明, 房玉林, 鞠延仑. 不同灌溉量与抗蒸腾剂处理对葡萄酒品质的影响[J]. 中国农业科学, 2026, 59(2): 413-436.

ZHANG MengBo, TAN HongBing, SHEN Tian, XU MeiLong, ZHOU XinMing, FANG YuLin, JU YanLun. Effects of Different Irrigation Amounts and Anti-transpirant Treatments on Wine Quality[J]. Scientia Agricultura Sinica, 2026, 59(2): 413-436.

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基本理化指标 Basic physicochemical property	处理 Treatment
基本理化指标 Basic physicochemical property	RDI-1	RDI-2	RDI-3	CK	RDI-1-AT
pH	3.86±0.02a	3.88±0.01a	3.8±0.01b	3.79±0.01bc	3.88±0.01a
总酸 Total acid (g·L^-1)	7.59±0.04f	8.56±0.03e	8.98±0.03abc	8.86±0.07ab	8.69±0.02de
挥发酸 Volatile acid (g·L^-1)	0.74±0.01a	0.65±0.04b	0.7±0.01ab	0.68±0.01ab	0.69±0.01ab
酒精度 Alcohol content (% vol)	12.32±0.03c	12.76±0.02b	12.78±0.05b	12.59±0.04b	13.24±0.07a
同行不同小写字母表示差异显著（P<0.05）。下同 Different lowercase letters in the same row indicate significant difference (P<0.05). The same as below

有机酸种类 Type of organic acid	葡萄酒有机酸含量 Organic acid content of wine (g·L^-1)
有机酸种类 Type of organic acid	RDI-1	RDI-2	RDI-3	CK	RDI-1-AT	RDI-2-AT	RDI-3-AT	AT
柠檬酸 Citric acid	0.39±0.01ef	0.47±0.02de	0.45±0.01ef	0.39±0.00f	0.53±0.02cd	0.58±0.02bc	0.65±0.01ab	0.70±0.01a
酒石酸 Tartaric acid	2.07±0.016e	2.17±0.01de	2.40±0.04c	2.33±0.07cd	2.65±0.02ab	2.44±0.05c	2.64±0.02b	2.84±0.01a
苹果酸 Malic acid	1.37±0.01e	1.42±0.02de	1.49±0.03cd	1.53±0.00c	1.71±0.01b	1.71±0.00b	1.86±0.02a	1.92±0.01a
琥珀酸 Succinic acid	0.38±0.01d	0.39±0.00d	0.39±0.00d	0.41±0.01cd	0.45±0.01bc	0.48±0.01ab	0.47±0.01ab	0.52±0.01a
乳酸 Lactic acid	0.34±0.01c	0.40±0.04c	0.48±0.04c	0.72±0.05b	0.67±0.02b	0.82±0.03ab	0.83±0.00ab	0.89±0.00a
醋酸 Acetic acid	0.56±0.00cd	0.54±0.01de	0.57±0.01cd	0.72±0.01ab	0.46±0.03e	0.64±0.02bc	0.69±0.01ab	0.73±0.02a
总计 Total	5.10±0.01e	5.37±0.08e	5.78±0.08d	6.09±0.12d	6.47±0.04c	6.66±0.06c	7.14±0.01b	7.61±0.03a

不同灌溉量与抗蒸腾剂处理对葡萄酒品质的影响

Effects of Different Irrigation Amounts and Anti-transpirant Treatments on Wine Quality

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