| The experiment was conducted to study the effects of microclimate regulation and grafting different rootstocks on fruit and wine quality of‘Marselan',and the effect of different yeast on the quality of‘Marselan'wine in Penglai of Yantai.The main results are as follows:1.The effect of different treatments on the photosynthetic characteristics of leaves:filming and picking in different periods increased the chlorophyll content of leaves,increased the net photosynthetic rate,transpiration rate and stomatal conductance of grape leaves,and decreased the CO2 concentration between cells..Among them,flowering and de-leaf treatment had the highest net photosynthetic rate,which was 42.03%higher than CK.2.The effects of different treatments on the dynamic accumulation of flavors during fruit ripening:filming and leaf picking at different times did not change the overall accumulation trend of sugar,acid and phenolic substances in fruits.The content of reducing sugar continued to increase,with the fastest accumulation before harvest in 2017and slower growth in September in 2018;the total acid content continued to decrease,and the fastest drop in September 2018 and stabilized before harvesting.In 2017,the decline was the fastest in October;the total phenolic content increased first,then decreased and then increased.In 2017,the total anthocyanin increased and stabilized in October,while the trend in 2018 was the same as total phenol.The tannin content increased in both years with fluctuations.3.The effects of different treatments on the quality indicators of mature fruits:the performance of reflecting film combined leaf picking was better than that of reflecting film only and leaf picking only in each period.Reflecting film combined leaf picking showed a significant superposition effect,and the earlier the treatment the better.The content of sugar,total phenol,total anthocyanin and tannin in flowering and leaf picking treatment were 8.32%,40.4%,15.94%and 13.81%higher than CK,respectively,and the acidity was 7.83%lower than CK.A total of 39 aroma components were detected in the fruit,among which the number of monomers in the flowering stage and leaf picking was the highest,while the total amount of aroma in the coloring stage and leaf picking was101836.58?g·L-1.Esters accounted for 57.36%81.54%of the total aroma,and the highest content was ethyl aCECAte.Benzyl alcohol and 2-methyl-1-butanol are relatively high alcohols,and the content of phenylethyl alcohol in the filming+leaf removal during the color conversion period is much higher than other treatments,which is 10609.26?g·L-1.The aldehydes accounted for less than 7.23%of the total aroma,and the highest content was trans-2-octenal,but not detected in CK.Only a terpene substance of?-farnesene was detected,and no ketones were detected in CK.4.Effects of different treatments on the types and contents of anthocyanins in grapes:In 2017,there were 16 kinds of membranes and leaf-pickfing monomers before color change.There are 4 species more than CK.In 2018,the number of reflecting film combined leaf picking monomers was the highest.There are 15 species.In terms of the degree of acylation,the effects of different periods of treatment in different years have different effects on the degree of acylation.In 2017,the pretreatment of color reduction reduced the degree of acylation,which mostly existed in the form of unacylated,accounting for 41.81%of the total;while the treatment after color conversion was similar to CK,the highest degree of crotonylation,accounting for 48.43%.In contrast to 2017,the2018 flowering treatment increased the degree of acylation,with coumaric acidation being present,accounting for 44.30%,and the degree of anthocyanation in the early treatment became higher.5.The effect of different treatments on wine quality:the pH value of wine ranged from 3.40 to 3.97,in which the significant difference between filming and leaf picking was large,and the most obvious performance was reflecting film combined leaf picking before color change in 2017,which was 0.18 higher than CK.The alcohol content of different treatments reached above 9.50%?V/V?,and the highest value of 14.20%?V/V?was recorded before the color change in 2017,which was extremely significant.Different treatments will increase the color of the wine and reduce the color tone.The difference in the chromaticity value of reflecting film combined leaf picking before the color change is the largest,which is 2.66 times that of CK.Different treatments increased the content of phenolic substances in wine,and the content of total phenol,total anthocyanin and tannin in flowering and leaf-planting was the highest,which were 0.56g·L-1,0.08g·L-11 and0.62g·L-11 higher than CK.The treatment had little effect on the amount of aroma in wine,and had a great influence on the content and proportion of aroma.Among them,alcohol and ester accounted for the highest proportion.The flowering stage with the highest total aroma was reflecting film combined with leaf picking,which was 10443.36mg·L-1.6.Effects of different rootstocks on fruit quality and wine:Although Beida/Marselan increased the fruit weight?0.12g higher than cuttings?,it significantly reduced the sugar content of the fruit,which was 5.53 mg·L-11 lower than the cuttings;101-14/Marselan significantly increased the tannin content in the fruit,which was 0.63 mg·L-1higher than the cuttings;The highest total phenolic and total anthocyanin content was3309C/Marselan,which was 0.78mg·L-11 and 0.73mg·L-11 higher than the cutting height respectively.The main influence of rootstock on wine aroma content was reflected in the content change,3309/Marselan The increase in alcohol in the Marselan wine is most pronounced,which is 25.18%higher than the cuttings.7.The effect of different brewing conditions on wine quality:With the increase of immersion time,the alcohol content,total anthocyanin,tannin and total phenol content of wine increased gradually.The types and proportions of anthocyanins changed,and the content of anthocyanins increased gradually,and the accumulation rate was faster in the early stage.The quality of‘Marselan'wines fermented by different yeasts is also different.The highest alcohol content is NSD,which is 14.50%?V/V?.The anthocyanins in wine are NSD>VIC>ADT>CECA;tannins And the total phenol is NSD>VIC>CECA>ADT;the anthocyanin content is NSD>CECA>VIC>ADT;different yeasts have no effect on the aroma of wine,but have an effect on the aroma content,the total amount is NSD>VIC>ADT>CECA. |
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