| The purpose of this study is to solve the problem that the summer temperature in Xinjiang area is too high and the grapes burns.The 6-year-old wine grape Cabernet Sauvignon was chosen as the experimental material,and this essay studied the effect of photo-selective nets of 3colours(pearl,black and red)and intensitie(50%)on fruit quality of grape and wine quality.The basic indicators and phenolics were determined in different periods of the grapes and wine in this study,the wine was maken when the grape was totally ripen.Finally,the principal component analysis(pca)was used to evaluate the effect of photo-selective nets on quality of grape and wine quality.The test mainly have the following results:(1)The photo-selective nets significantly decreased the daily maximum temperature of the level of grape fruit but the average temperature was not significantly effected.Also,photo-selective nets significantly enhance the humidity of the level of grape fruit.At the same time,the 3 photo-selective nets have lower UVA and UVB.(2)The results showed that there was no significant difference in the transverse diameter,longitudinal diameter and seed weight of Cabernet sauvignon.The pearl and red photo-selective nets increased the weight of hundred-fruit weight,and the effect of black photo-selective net is not significant.(3)The photo-selective nets have the effect of increasing acid and reducing sugar.Effects of different color photo-selective nets on phenolic compounds of grape fruit were different.Both of the total anthocyanins,total flavonoids and anthocyanin content of grape fruits were significantly reduced by the photo-selective nets,and the content of total tannin and flavan-3-ol was significantly increased.The black photo-selective net significantly increased the total phenolic content of grape fruit,while the red and pearl photo-selective nets reduce the total phenolic content.(4)Based on the analysis of the 13 main components of grape fruit,the results showed that the pearl and black photo-selective nets improved the quality of Cabernet Sauvignon,while the red photo-selective net decreased the quality of grape.(5)The alcoholic strength of the wine was significantly reduced and the acid content of the wine was significantly improved in the photo-selective nets.Effects of different colorphoto-selective nets on phenolic compounds of grape fruit are different.Similar to the grape fruit,The photo-selective nets reduce the total anthocyanins and total flavonoids,and increased the content of flavan-3-ol.The black photo-selective net significantly increased the total phenolic content of wine,while the red and pearl photo-selective net reduce the total phenolic content.The total tannin content was significantly reduced by the pearl photo-selective net,and the remaining2 kinds of photo-selective nets significantly increase the total tannin content.(6)The 3 kinds of photo-selective nets and control group detected 9 kinds of monomer anthocyanins,and the total content was significantly different.The contents of acylated anthocyanins and non acylated anthocyanins in the order:control>pearl photo-selective net>red photo-selective net>black photo-selective net.The 12 kinds of phenolic compounds were detected in the treatment and control of the wine,including the 3 kinds of flavonoids and the non flavonoid substances,and the total content of the treatments was significantly different from that of the control group.(7)The wine color,aroma and taste were evaluated by sensory analysis.Based on the principal component analysis of 12 indexes of wine,the quality of grape wine was improved by the photo-selective nets. |
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