炎热气候条件下抗蒸腾剂对酿酒葡萄光合特性与葡萄酒品质的影响

李婉平,刘敏,王皆行,姚衡,成正龙,窦俊霞,周晓明,房玉林,孙翔宇

Influence of Anti-transpirant on Photosynthesis Characteristic and Qualities of Wines in Hot Climate

WanPing LI,Min LIU,JieXing WANG,Heng YAO,ZhengLong CHENG,JunXia DOU,XiaoMing ZHOU,YuLin FANG,XiangYu SUN

表3 抗蒸腾处理下葡萄酒基本理化指标的变化

Table 3 Physical and chemical indicators contents of wine under anti-transpirant treatment

处理 Treatments 残糖 Residual sugar (g?L-1) 总酸 Titratable acid (g?L-1) pH 挥发酸 Volatile acid (g?L-1) 酒精度 Alcohol content (%) 干浸出物 Dry extract (g?L-1) CS-CK 4.8±0.06b 6.61±0.01d 3.72±0.01b 0.54±0.01a 15.2±0.06a 27.5±0.06b CS-AT 5.3±0.06a 7.27±0.01c 3.69±0.01a 0.51±0.01b 14.5±0.12b 27.8±0.06a Ri-CK 1.8±0.06d 7.62±0.01b 3.25±0.01c 0.38±0.01c 13.6±0.12c 23.7±0.06d Ri-AT 3.0±0.06c 8.19±0.01a 3.06±0.01d 0.35±0.01d 13.2±0.06d 24.4±0.06c