Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China

被引：10

作者：

Ju, Yanlun ^{[1
]}

Francoise, Uwamahoro ^{[1
]}

Li, Demei ^{[2
]}

Zhang, Yang ^{[1
]}

Liu, Bochen ^{[1
]}

Sun, Miao ^{[3
]}

Fang, Yulin ^{[1
]}

Wei, Xiaofeng ^{[1
,2
]}

机构：

[1] Northwest A&F Univ, Coll Enol, Viti Viniculture Engn Technol Ctr State Forestry &, Shaanxi Engn Res Ctr Viti Viniculture,Heyang Viti, Yangling 712100, Peoples R China

[2] Beijing Univ Agr, Coll Food Sci & Engn, Beijing 102206, Peoples R China

[3] Domaine Aromes, Yinchuan 750000, Peoples R China

来源：

FOOD CHEMISTRY-X | 2023年 / 17卷

关键词：

Aroma; Phenolic substance; Grape; Light-selective sunshade net; Wine; VOLATILE COMPOSITION; PHENOLIC-COMPOUNDS; FRUIT-QUALITY; CULTIVARS; PROFILE; GROWTH; SUGAR; SKIN;

D O I：

10.1016/j.fochx.2022.100510

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The greenhouse effect is a global problem. In view of the intense sunlight radiation in Ningxia (an ideal wine-producing region in northwestern China), the effect of light-selective sunshade nets of different colors (black, red and white) on the quality and aromatic characteristics of grapes and wine was studied. With the treatments of different nets, the solar radiation intensity was significantly decreased. The sugar contents in both grapes and wines decreased, while the acid contents increased. The contents of total phenols, tannins and flavanols in grapes were increased, while the total flavonoids and anthocyanins were decreased. The contents of most phenolics in wine were increased. The contents of most aromas in grapes and wines under nets were higher than those in the control group. The black group usually possessed the highest variety and content. Red and black nets improved the fruity, floral and sweet aromas of grapes. The white net decreased the green and citrusy aromas.

引用

页数：12

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