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首页> 外文会议>International Horticultural Congress on Science and Horticulture for People >Climate Change Effects on Ripening Process and Wine Composition in Oltenia's Vineyards from Romania
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Climate Change Effects on Ripening Process and Wine Composition in Oltenia's Vineyards from Romania

机译：来自罗马尼亚Oltenia葡萄园的熟练过程和葡萄酒组成的气候变化影响

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Climate change has a big impact on viticulture and vinification from many viticulture areas. For example, in Oltenia, a viticulture region in the south-west of Romania, the observed warming has influenced changes in viticulture and winemaking practices. In viticulture, these changes regard the precociousness of the vegetation cycle of the vine and, especially, the growing up and increase in the ripening process of grapes. The research made by the Department of Enology - Faculty of Horticulture, from Craiova University, have shown that in the 1~(st) decade of the XXI century in the vineyards from Oltenia area, the grapes are reaching the absolute maturity 10-15 days earlier, than in the 1950s and 1960s. At the same time, important changes occurred in the main parameters of the grapes composition: sugars contents and total acidity with an overall increase of sugars content of the grapes at absolute maturity (over all vine cultivars, 12-20 g/L), while the total acidity of the grapes, at the same stage of maturity, decreased with 0.75-1.8 g/L tartaric acid. The increase in sugar content and the decrease of the total acidity have different effects in the different wines produced in the region. For red wines these changes have been favourable for quality. Another positive effect from a changing climate for red wines is an over 100 mg/kg increased content in grapes anthocyanins. For white grapes, the decrease in acidity has a negative influence upon the balance of the taste of white wines, and is one of the main factor that leads to the limitation of extension in the culture of some white cultivars.
机译：气候变化对许多葡萄栽培区域的葡萄栽培和酿化栽培产生了很大的影响。例如，在罗马尼亚南部的葡萄栽培地区的奥林尼亚，观察到的变暖受到葡萄栽培和酿酒习惯的变化。在葡萄栽培中，这些改变将葡萄植被循环的高焦点尊重，特别是葡萄的成熟过程的成长和增加。从克莱瓦瓦大学的艺术系艺业部 - 从克莱瓦瓦大学的研究所作的研究表明，在氧化伊森菊区的葡萄园的1〜（ST）十年中，葡萄正在达到绝对成熟的10-15天比在20世纪50年代和20世纪60年代早些时候。与此同时，葡萄组合物的主要参数发生了重要变化：糖含量和总酸度，绝对成熟时葡萄的糖含量的总体增加（超过所有葡萄种类，12-20克/升）葡萄的总酸度在相同的成熟阶段，用0.75-1.8g / l酒石酸降低。糖含量的增加和总酸度的降低在该区域产生的不同葡萄酒中具有不同的效果。对于红色葡萄酒，这些变化对质量有利。来自更改红葡萄酒的气候变化的另一种积极效果是超过100mg / kg的葡萄花青素的含量增加。对于白葡萄，酸度的降低对白葡萄酒的味道的平衡产生负面影响，并且是导致一些白种品种培养物延伸限制的主要因素之一。

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