Effects Of Two Microbial Agents On Soil Properties And Cabernet Sauvignon Grape Quality

There was large area of wine vineyards at the Eastern foot of Helan Mountain, and the wine grape industry has become the main industry here. However, many reasons, such as barren vineyard soil, chemical fertilizers over-reliance, low and unstable yield, severely restrict the development of this industry. By taking 5 years-old Cabernet sauvignon, field experiments and laboratory analysis were designed to investigate the influence of different microbial agents and its application rate to the physical, chemical and biological features of the earth, as well as the influence to the growth of wine grape, nutrients uptake, yield and quality, in order to establish fertilizer application suitable for the Eastern foot of Helan Mountain. We provided the scientific basis for higher yield, better quality, more efficiently and more safe production of wine grape with a longtime view. The results showed that:1. Application of two kinds of microbial agents could improve the physical properties and total nitrogen contents, also increase the soil enzyme activity and the number of soil microorganism. The best were Bacillus mucilaginosus 0.5kg/667m2 and Brevibacillus laterosporus 1.0kg/667m2.2. Two microbial agents could effectively promote the growth of grapes. The treatment of Bacillus mucilaginosus 0.5kg/667m2 affected optimum. Compared with CK, new shoot length, grape shoot diameter and hundred-grain weight improved 27.84%, 16.67% and 7.78%. The next was Brevibacillus laterosporus 1.5kg/667m2. Compared with CK, new shoot length, grape shoot diameter, and hundred-grain weight improved 35.71%, 11.67%, and 8.54%.3. Microbial agents could improve leaf photosynthetic efficiently. The best were Bacillus mucilaginosus 1.0kg/667m2 and Brevibacillus laterosporus 1.5kg/667m2. The net photosynthetic rate was improved 2.56%、15.38%.4. Bacillus mucilaginosus 0.5kg/667m2 impacted grape quality. Total soluble sugar, anthocyanins and total phenolics were increased by 18.53%,34.52%, and 27.43%. The next was Brevibacillus laterosporus 1.0kg/667m2. Compared with CK, total soluble sugar, anthocyanin and total phenolic were increased by12.59%,36.71%, and 21.20%.5. From all aspects of factors, the best dose of the Bacillus mucilaginosus and Brevibacillus laterosporus were 0.5kg/667m2 and 1.0kg/667m2.