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Effects of Different Training Systems on Quality of Cabernet Sauvignon Wine

Author: ZhangJunXian
Tutor: ZhangZhenWen
School: Northwest University of Science and Technology
Course: Grapes and wine ,
Keywords: Plastic way Cabernet Sauvignon Wine Quality
CLC: TS262.6
Type: Master's thesis
Year: 2010
Downloads: 257
Quote: 1
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Abstract


The shaping of the wine grape variety, the different shaping the quality of wine to a certain extent, a reasonable choice of plastic surgery is an important guarantee for the production of high quality wine. In this experiment, \provide a theoretical basis for the grape and wine production. The main results of this test are as follows: 1 fruit harvested when the sugar and acid than the greatest impact is the result parts of the height, Second allowance shoots, the minimal impact of the rack, and the results are part of the height and each extension of rice shoots allowance The fruit sugar acid ratio reached a very significant difference in the level of the sugar acid ratio as the improvement of the results of parts and each extension of rice shoots allowance increase downward trend. 2 shoots allowance wine tannin and total phenol content. \parts increased by 5.00% and 9.23%, and reached a very significant difference; wine tannins, total phenol content with each extension shoots allowance increase is decreasing, and reached a very significant difference. (3) impact of the wine chroma maximum amount shoots, followed by the height of the results of parts, minimal impact on the rack. Single trellis wine chroma was significantly higher than the \significantly reduced. Shoots allowance wine of total phenolic compounds content frame with minimal impact. The single trellis cultivation of wine in total phenolic compounds content was significantly higher than the \phenol content was negatively correlated. Test of quantitative detection of volatile aroma components 46, 17 kinds of alcohols, accounting for 61.6% of the total content of the aroma to 76.5%; the esters 11 kinds, accounting for 8.52% of the total content of the aroma to 29.06% these two types of substances constitute the test wine aroma components, of which the highest content of alcohols and esters were iso-amyl alcohol and ethyl acetate. Lower levels of other substances. Under the premise of the interaction between the three factors without considering the test, the performance of the total amount of volatile aroma components: single trellis gt; \; 10 gt; 16. Cabernet Sauvignon wine color and polyphenol content selecting the target, a combination of the best plastic \

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Wine, champagne
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