不同砧木对马瑟兰葡萄酿酒品质的影响

doi:10.7668/hbnxb.20192881

摘要/Abstract

摘要：

旨在探讨不同砧木对马瑟兰葡萄酿酒品质的影响,为酿酒葡萄栽培调控提供理论参考,以2018年不同砧木(SO4、5BB、3309M和101-14)嫁接的酿酒葡萄马瑟兰为试材,以扦插苗为对照,2020,2021年果实成熟时进行采收,对果穗性状和酿酒品质等进行检测。结果显示,2021年砧穗组合的果穗紧密度、果穗质量、平均果粒质量、果粒纵横径、最大果粒质量、萎蔫数量较2020年有所下降,但对照的果粒纵横径和平均果粒质量增加;砧木嫁接可提高马瑟兰葡萄的果粒纵横径、平均果粒质量、平均种子数量,但2 a的果粒质量变异系数差别不大。2020年M/SO4、M/5BB和M/3309M的果粒质量大多分布在1.01~1.25 g,M/101-14果粒质量大多分布在0.76~1.00 g;2021年M/5BB、M/3309M和M/101-14的果粒质量大多分布在0.76~1.00 g,M/SO4果粒质量大多分布在1.01~1.25 g。砧木可降低果实可溶性固形物、提高总酸质量浓度。经LCMS/MS法测定花色苷的组分和含量,结果显示,二甲花翠素含量最高,其次是花翠素,花葵素含量最少。与对照相比,M/5BB极显著提高了果皮总花色苷含量,比对照提高了26.62%;M/3309M和M/101-14提高了花色苷含量,但与对照间无显著差异;M/SO4极显著降低了花色苷含量,比对照降低了11.87%。

关键词: 马瑟兰, 砧木, 酿酒品质

Abstract:

The aim of this study was to investigate effects of wine quality in wine grapes Marselan on different rootstocks and provided theoretical reference for cultivation regulation.Wine grape Marselan grafted was used as experimental material in 2018,rootstocks were SO4,5BB,3309M and 101-14,respectively,own-rooted grape was used the control.The fruit was harvested when ripe in 2020 and 2021,bunch character and wine quality were measured.The results showed that density, bunch weight, average berry weight, berry length and berry width, maximum berry weight and No. of shriveling berry decreased,however,length and width and average berry weight of CK increased.Length and width,average berry weight and average seed number increased by grafting,the coefficient of variation of berry quality was small in 2 years.The berry weight of M/SO4,M/5BB and M/3309M mainly ranged from 1.01 to 1.25 g,M/101-14 mainly ranged from 0.76 to 1.00 g in 2020.The berry weight of M/5BB,M/3309M and M/101-14 mainly ranged from 0.76 to 1.00 g,M/SO4 mainly ranged from 1.01 to 1.25 g in 2021.Soluble solids decreased,however total acid mass concentration increased by grafting.Component and content of anthocyanins in peel were measured by LCMS/MS,the results showed that malvidins content was the highest,the second was delphinidins,pelargonidin was the least.Anthocyanins contents of M/5BB significantly increased by 26.62% compared with CK,anthocyanins contents of M/3309M and M/101-14 increased,but there was no difference with CK,anthocyanins contents of M/SO4 significantly decreased by 11.87% compared with CK.

Key words: Marselan, Rootstock, Wine quality

户金鸽, 白世践, 潘绪兵, 陈光, 赵荣华, 蔡军社. 不同砧木对马瑟兰葡萄酿酒品质的影响[J]. 华北农学报, 2022, 37(4): 141-150. doi: 10.7668/hbnxb.20192881.

HU Jinge, BAI Shijian, PAN Xubing, CHEN Guang, ZHAO Ronghua, CAI Junshe. Effects of Different Rootstocks on Wine Quality in Wine Grapes Marselan[J]. Acta Agriculturae Boreali-Sinica, 2022, 37(4): 141-150. doi: 10.7668/hbnxb.20192881.

http://www.hbnxb.net/CN/Y2022/V37/I4/141

图/表 7

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年份 Year	砧穗组合 Rootstock- scion	果穗性状Bunch character				种子Seed				萎蔫果粒数/个 No. of shriveling berry
年份 Year	砧穗组合 Rootstock- scion	果穗质量/g Bunch weight	果粒数/粒 Berry number	果穗紧密度 Compactness index density	果穗紧密度 Bunch density	种子数/个 Seed number	鲜质量/g Fresh weight	干质量/g Dry weight	种子失重率/% Weightlessness rate	萎蔫果粒数/个 No. of shriveling berry
2020	CK	133.95±10.36Dd	203±7.51Bc	15.74±1.12BCb	紧	332±8.99Dd	9.38±0.53Ee	7.09±0.12Ee	24.41±0.03Dd	1±1.00bBc
	M/SO4	247.78±6.30Aa	224±7.00Ab	18.06±0.99ABa	极紧	482±17.51Ab	15.10±1.14Aa	11.38±0.32Aa	24.64±0.02Cc	2±1.00Bb
	M/5BB	202.69±7.00Bb	203±7.51Bc	18.67±1.01Aa	极紧	457±20.50Cc	13.34±1.10Cc	9.85±0.21Cc	26.16±0.02Bb	7±1.00Aa
	M/3309M	240.96±7.53Aa	239±7.51Aa	13.90±1.00CDc	紧	517±18.00Aa	14.77±0.71Bb	10.76±0.02Bb	27.15±0.03Aa	0±0.00Bc
	M/101-14	154.97±7.00Cc	167±3.00Cd	12.56±0.60Dc	中	341±11.50Dd	9.75±0.40Dd	7.40±0.06Dd	24.10±0.04Ee	0±0.00Bc
2021	CK	162.97±2.50Bb	190±10.50Aa	15.45±1.03Aa	紧	365±12.50Bb	12.30±1.10Bb	9.11±0.22Aa	25.93±0.03Dd	0±0.00Bb
	M/SO4	127.57±3.24De	128±10.00Cc	10.08±0.68Bb	中	331±12.00Cc	10.04±2.01Dd	7.17±0.23Dd	28.59±0.03Bb	0±0.00Bb
	M/5BB	138.74±4.23Cc	147±10.00BCb	10.43±0.82Bb	中	357±13.05BCb	12.40±1.12Bb	8.92±0.22Bb	28.06±0.04Cc	0±0.00Bb
	M/3309M	185.50±4.52Aa	191±11.00Aa	14.36±1.23Aa	紧	430±15.46Aa	14.12±1.21Aa	8.88±0.33Bb	37.11±0.04Aa	0±0.00Bb
	M/101-14	132.94±2.39CDd	156±5.51Bb	13.81±1.08Aa	紧	371±20.01Bb	10.44±1.20Cc	7.74±0.35Cc	25.86±0.03De	2±1.00Aa

年份 Year	砧穗组合 Rootstock- scion	果穗性状Bunch character				种子Seed				萎蔫果粒数/个 No. of shriveling berry
年份 Year	砧穗组合 Rootstock- scion	果穗质量/g Bunch weight	果粒数/粒 Berry number	果穗紧密度 Compactness index density	果穗紧密度 Bunch density	种子数/个 Seed number	鲜质量/g Fresh weight	干质量/g Dry weight	种子失重率/% Weightlessness rate	萎蔫果粒数/个 No. of shriveling berry
2020	CK	133.95±10.36Dd	203±7.51Bc	15.74±1.12BCb	紧	332±8.99Dd	9.38±0.53Ee	7.09±0.12Ee	24.41±0.03Dd	1±1.00bBc
	M/SO4	247.78±6.30Aa	224±7.00Ab	18.06±0.99ABa	极紧	482±17.51Ab	15.10±1.14Aa	11.38±0.32Aa	24.64±0.02Cc	2±1.00Bb
	M/5BB	202.69±7.00Bb	203±7.51Bc	18.67±1.01Aa	极紧	457±20.50Cc	13.34±1.10Cc	9.85±0.21Cc	26.16±0.02Bb	7±1.00Aa
	M/3309M	240.96±7.53Aa	239±7.51Aa	13.90±1.00CDc	紧	517±18.00Aa	14.77±0.71Bb	10.76±0.02Bb	27.15±0.03Aa	0±0.00Bc
	M/101-14	154.97±7.00Cc	167±3.00Cd	12.56±0.60Dc	中	341±11.50Dd	9.75±0.40Dd	7.40±0.06Dd	24.10±0.04Ee	0±0.00Bc
2021	CK	162.97±2.50Bb	190±10.50Aa	15.45±1.03Aa	紧	365±12.50Bb	12.30±1.10Bb	9.11±0.22Aa	25.93±0.03Dd	0±0.00Bb
	M/SO4	127.57±3.24De	128±10.00Cc	10.08±0.68Bb	中	331±12.00Cc	10.04±2.01Dd	7.17±0.23Dd	28.59±0.03Bb	0±0.00Bb
	M/5BB	138.74±4.23Cc	147±10.00BCb	10.43±0.82Bb	中	357±13.05BCb	12.40±1.12Bb	8.92±0.22Bb	28.06±0.04Cc	0±0.00Bb
	M/3309M	185.50±4.52Aa	191±11.00Aa	14.36±1.23Aa	紧	430±15.46Aa	14.12±1.21Aa	8.88±0.33Bb	37.11±0.04Aa	0±0.00Bb
	M/101-14	132.94±2.39CDd	156±5.51Bb	13.81±1.08Aa	紧	371±20.01Bb	10.44±1.20Cc	7.74±0.35Cc	25.86±0.03De	2±1.00Aa

年份 Year	穗质量和果粒数 Bunch weight and berry number	果粒数和种子数 Berry number and seed number	种子鲜质量和种子粒数 Fresh seed weight and seed number
2020	Y=1.42X-98.14	Y=0.41X+28.38	Y=30.26X+48.46
2021	Y=0.80X+19.92	Y=0.59X-53.38	Y=17.94X+158.02

年份 Year	穗质量和果粒数 Bunch weight and berry number	果粒数和种子数 Berry number and seed number	种子鲜质量和种子粒数 Fresh seed weight and seed number
2020	Y=1.42X-98.14	Y=0.41X+28.38	Y=30.26X+48.46
2021	Y=0.80X+19.92	Y=0.59X-53.38	Y=17.94X+158.02

年份 Year	砧穗组合 Rootstock-scion	果粒质量/g Berry weight				可溶性固形物/% Soluble solids				单粒种子 Per seed
年份 Year	砧穗组合 Rootstock-scion	均值 Average	最大值 Max.	最小值 Min.	变异系数 /% CV	均值 Average	最大值 Max.	最小值 Min.	变异系数 /% CV	平均鲜质量/g Average fresh mass	平均干质量/g Average dry mass
2020	CK	0.63	0.99	0.15	0.24	25.00	28.00	21.20	0.06	0.03	0.02
	M/SO4	1.09	1.54	0.19	0.19	24.94	26.00	23.60	0.03	0.03	0.02
	M/5BB	0.98	1.65	0.45	0.19	25.58	27.80	24.00	0.04	0.03	0.02
	M/3309M	0.98	1.42	0.61	0.18	24.94	26.20	24.00	0.03	0.03	0.02
	M/101-14	0.91	1.70	0.47	0.19	22.61	24.20	15.40	0.09	0.03	0.02
2021	CK	0.83	1.25	0.25	0.23	26.20	28.00	24.60	0.04	0.03	0.02
	M/SO4	0.97	1.32	0.49	0.18	25.45	26.20	24.10	0.03	0.03	0.02
	M/5BB	0.92	1.35	0.25	0.21	24.90	26.30	23.20	0.04	0.03	0.02
	M/3309M	0.94	1.37	0.36	0.19	25.48	26.20	24.70	0.02	0.03	0.02
	M/101-14	0.83	1.35	0.41	0.19	25.47	25.80	25.00	0.01	0.03	0.02

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