Effect Of Different Crop-Loading On The Quality Of Grape Berry And Wine In "厂" Shape Training System

The effect of crop-loading(V. vinifera L. cv. Cabernet Sauvignon:14.9 cm2/g,10.0cm2/g,7.5cm2/g; V. vinifera L. cv. Cabernet Gernischt:11.2cm2/g) of "厂" shape training system on fruit development, fruit maturity, forming polyphenols, wine quality and wine volatile compounds were studied by taking 9 years Cabernet Sauvignon and Cabernet Gernischt as experimental materials. The results are as follows:1. Compared with the Comparison, different ways to reduce thinning crop-loading, can promote the growth and development of the fruit, improve the soluble solids and reducing sugar content, reduce the total acid content of the grapes. When grapes fully mature, the hundred-grain weight of grape, the soluble solids and sugar content of 14.9cm2/g are highest, followed by the 10.0cm2/g (Cabernet Sauvignon), and the total acid content are characterized by the lowest is 14.9 cm2/g.2. Compared with the Comparison, different ways to reduce thinning crop-loading of Cabernet Sauvignon. Benefits the accumulation of the fruit polyphenols and the formation of phenolic substances in wines, to deal with crop-loading of 14.9 cm2/g, the total phenol in the grapes and wine, anthocyanins content are the highest. And there are significant differences between the groups of the total phenol content, the highest tannin content is 10.0cm2/g; In dealing with the crop-loading of Cabernet Cernischt, the total phenol and total anthocyanins content of 11.2cm2/g grape berries all less than control. But in wine, the total phenol and total anthocyanins content is higher than the comparison.3. Different crop-loading are increased the total amount of volatile substances in Cabernet Sauvignon wine, there is a certain difference of different treatments on the types and relative content of volatile compounds, and the influence of the ester matter is the most obvious. There are 59 kinds of 14.9cm2/g and 10.0cm2/g, the species of volatile compounds on wine is significantly higher than comparison, and the total amount in the volatile compounds and total esters are higher than the comparison. The detection of wine showed the main compound is esters, account for more than 90% of the total components, the highest levels of material is octanoic acid ethyl ester, followed by isoamyl acetate, ethyl hexanoate, ethyl decyl-9-acid ethyl ester, ethyl caprate and diethyl phthalate, other content is smaller.4. For Cabernet Sauvignon, the quality of fruit significantly improved by fruit thinning treatment; for Cabernet Gernischt, the quality of fruit has no significant influence by reducing the crop-loading.