Effects Of Different Color Films On Cabernet Sauvignon Berry And Wine Quality

In order to find the film with optimum color for the cultivation of Cabernet Sauvignon, the effects of rain protective covering with different color films on vineyard microclimate, fruit quality and wine quality of Cabernet Sauvignon were studied, which could provide a theoretical and technical basis for wine grapes’ cultivation. A field trial was conducted in a vineyard in Jingyang, Shannxi province. Rain protected cultivation with five different color films(red, yellow, blue, purple, white) of Cabernet Sauvignon grapevine was evaluated with open field cultivation as control. The air temperature, air humidity, wind speed, light intensity and irradiance spectrum under rain protective covering were measured, contents of sugars and total acids during ripening were monitored, basic chemical profiles of ripe berries and wine were tested, and contents of anthocyanins, nonanthocyanins phenolic compounds and aroma compounds of ripe berries and wine were determinated. Results are as followings:1. Compared with open field cultivation, the air temperature and the wind speed at the level of fruit were reduced under five different color films, the air temperature determined under different treatments in the order: open field cultivation > white film>blue film > purple film > yellow film > red film, which were opposite to the humidity, as for wind speed, there was no significant differences among different color films. White film’s light intensity was the largest, transmit most of green light; followed by the blue film, transmit most of blue and orange light; yellow film transmit most of yellow light, transmit least of blue, red light; purple film transmit most of UV and purple light, transmit least of green light and infrared ray.2. Compared with the open field cultivation, different color films had no significant effects on the harvest period; but dfifferent color films have great effects on sugars and acids of fruit. Blue film significantly increased sugars content of fruit, yellow film significantly increased the total acids content of fruit.3. Different color films have gteat effects on nonanthocyanins phenolic compounds of fruit, and the effects are also related to vintage. In 2013, blue film raised the tannins content of fruit significantly, and in 2014 it’s purple film; Blue film increased the content of anthocyanins by 6.54% in 2013, and there are no significant differences among red film’ anthocyanins, purple film’ anthocyanins and control’s anthocyanins in both 2013 and 2014. In 2013 blue film, red film and purple film increased the content of nonanthocyanins phenolic compounds of fruit, particularly purple film, increased the proportion of 60.03%, and in 2014 there were only blue film and purple film. Effects of all color films on aroma compounds content of fruit between two years existed difference, but both blue film and purple film increased the content of aroma compounds in different years.4. Effects of all color films on nonanthocyanins phenolic compounds of wine between two years existed difference. Overall, purple film increased the total phenolics of wine; blue film increased aroma compounds content.In summary, in the Weibei area, blue film and purple film are suitable for wine grapes under rain protected cultivation.