Effects Of Sink-source Changes On The Composition Of Aroma In Berry And Wine In Winegrape "Beihong" And "Beimei"

In order to improve the grape quality and aroma contents of fruit and wine in the winegrape"Beihong" and "Beimei " in the eastern foot of Helan Mountain,the experiment was carried out by winegrape "Beihong" and "Beimei" as the test materials to study the reactivity of berry quality and the content of aroma in grape and wine.The results showed as follows:1、Compared with the control,it can increase the content of total sugar,anthocyanin and total phenol in fruits,reduce titratable acid and tannin content,when increasing the ratio of leaf to fruit(ⅠT3)and girdling lower part of the fruiting area(ⅡT2)appropriately.The total sugar content,anthocyanin content and total phenol content were significantly increased of "Beihong" and "Beimei" with grape leaf ratio to 28cm2/berry,16%,35%,25%increased than CK in "Beihong";In the girding process,total sugar,anthocyanin and total phenol content of fruit are highest at ⅡT2 in "Beihong" and "Beimei"grape,9%,32%,27%increased than CK in "Beihong".2、Compared with the control,it can increase the content of total phenols and anthocyanin in wine,reduce titratable acid and tannin content,when increasing the ratio of leaf to fruit(ⅠT3)and girdling lower part of the fruiting area(ⅡT2)appropriately.However,ⅠT4(32 cm2/grained 32 leaves/ear)had the best effect on the anthocyanin of the "Beihong" grape wine,improve over 10%than CK.For the "Beimei" grape wine,its total phenolic and total anthocyanin content is generally lower than that of "Beihong",so the "Beimei" wine has a much lower color and structure than "Beihong".3.For "Beihong" and "Beimei" grapes,in general,the aroma and types of "Beihong" grape fruit are significantly higher than that of "Beimei" grape.A total of 169 aroma substances were detected,which 167 species were found in "Beihong".74 species in "Beimei".The total aroma of ⅠT3 and ⅡT2 was highest in all treatments,51%,69%and 44%,39%increased than CK in both kind of grape.4、For "Beihong" and "Beimei" grape wines,a total of 156 aroma substances were detected,including 119 species in "Beihong" Wine and 109 species in "Beimei" wine.The total aroma of ⅠT3 andⅡT2 was highest in all treatments,70%,47%and 113%,103%increased than CK in both kind of grape.Therefore,under the comprehensively conditions of this experiment,the "Beihong" grape ⅠT3 andⅡT2(28cm2/grape and girdling lower part of the fruiting area),"Beimei" grape ⅠT3 and ⅡT2(22cm2/grape and girdling lower part of the fruiting area)are considered as appropriate to improve the fruit and wine quality and the content of aroma substances of the wine grapes "Beihong" and "Beimei"in the production area of the eastern foot of Helan Mountain,Ningxia.