葡萄砧木对卡拉什基鲁宾品种农业生物学和技术特性的影响

T. Yoncheva, A. Iliev, F. Emurlova
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引用次数: 1

摘要

砧木对嫁接品种的葡萄数量和品质有显著影响。这是由不同的砧木生长强度、不同的吸收能力和与栽培藤的相容性所决定的。在2017-2020年期间,研究了嫁接在SО4、110 Rihter、44-53 Malegue和Fercal砧木上的Kaylashki Rubin品种葡萄和葡萄酒的农业生物学和技术特性。所调查指标的差异是由于使用砧木的影响而发现的。进行了力学分析,以确定簇和浆果的组成和结构。在此期间,Fercal砧木单株平均产量最高,而44-53 Malegue砧木的理论产量最高。测定了葡萄和实验酒的化学成分。平均而言,44-53马勒格砧木的糖积累量最高,可滴定酸含量最低。110里希特则相反。根据使用的砧木,发现了葡萄酒化学成分的差异。44-53 Malegue变种葡萄酒的平均酒精含量和无糖提取物最高,但可滴定酸的比率最低。不同砧木品种的葡萄酒中总酚类化合物和花青素的平均含量接近。它们的值是2017年份样品中最低的。砧木类型对卡拉什基鲁宾葡萄酒的感官特性也有影响;然而,在研究期间并没有共同的趋势。在2018年和2020年,来自110里特变种的样品显示出最好的品尝品质。
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The influence of the vine rootstock on the agrobiological and technological characteristics of the Kaylashki Rubin variety
The rootstock had a significant impact on the quantity and quality of grapes of the varieties grafted on it. That had been determined by the different growth strength of the rootstocks, their different absorption capacity and compatibility with the cultivated vine. During the period 2017-2020, a study was carried out on the agrobiological and technological properties of grapes and wine of the Kaylashki Rubin variety, grafted on vine rootstocks SО4, 110 Rihter, 44-53 Malegue and Fercal. Differences in the investigated indicators were found as a result of the influence of the used rootstocks. A mechanical analysis was made to determine the composition and structure of the clusters and berries. For the period, the highest average yield per vine was reported for Fercal rootstock, while the best theoretical yield had the variant on 44-53 Malegue rootstock. The chemical composition of grapes and experimental wines had been determined. On the average for the period the highest sugar accumulation and respectively the lowest titratable acids in grapes were reported in the variant of 44-53 Malegue rootstock. The opposite relationship was observed for 110 Richter. Differences in the chemical composition of the wines depending on the used rootstocks were found. The wines from 44-53 Malegue variant had the highest average alcohol content and sugar-free extract, but the lowest rates of titratable acids. The average amounts of the total phenolic compounds and anthocyanins in the wines from the variants of the different rootstocks were close. Their values were the lowest in the samples 2017 vintage. The rootstock type also affected the organoleptic properties of the Kaylashki Rubin wines; however, there was no common trend for the studied period. In 2018 and 2020, the samples from the 110 Rihter variant showed the best tasting qualities.
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