Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes

C. CHERVIN; A. EL-KEREAMY; H. IBRAHIM; M. GARCIA; F. DEDIEU; C. ROMIEU; N. OLLAT; J. P. ROUSTAN

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Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes

机译：适量使用乙醇会降低赤霞珠葡萄的酸度

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Spraying ethanol (5 % v/v in water) onto grape clusters at mid-veraison led to a 30 % drop in the malic acid concentration at harvest. As a consequence, titratable acidity also dropped by 10%. The concentration of tartaric acid did not change significantly. The mode of action of ethanol on malic acid metabolism is discussed.

机译：在中游季节将乙醇（在水中为5％v / v）喷洒到葡萄簇上时，导致收获时苹果酸浓度下降30％。结果，可滴定酸度也下降了10％。酒石酸的浓度没有明显变化。讨论了乙醇对苹果酸代谢的作用方式。

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来源
《Vitis》 |2002年第3期|p.155-156|共2页
作者
C. CHERVIN; A. EL-KEREAMY; H. IBRAHIM; M. GARCIA; F. DEDIEU; C. ROMIEU; N. OLLAT; J. P. ROUSTAN;
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作者单位

Ecole Nationale Superieure Agronomique de Toulouse, Institut National Polytechnique, Avenue de l'Agrobiopole, BP 107, 31326 Castanet-Tolosan Cedex, France;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类园艺;
关键词
vitis vinifera; ripening; malate; tartrate; ethanol; acidity;

机译：葡萄;成熟;苹果酸盐;酒石酸盐;乙醇;酸度;

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1. The acidity in the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc red grapes [J] . Miele Alberto, Rizzon Luiz Antenor Ciencia Rural . 2002,第3期

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2. Relationship between post veraison temperature and the dynamics of anthocyanin development and berry quality in red wine grape (Vitis vinifera) cultivars Shiraz and Cabernet Sauvignon [J] . Shivashankara K. S., Laxman R. H., Rao N. K. Srinivasa, The Indian Journal of Agricultural Sciences . 2018,第5期

机译：黄葡萄酒葡萄（葡萄葡INIFERA）品种Shiraz和Cauvignon之间的关系与花青素发育和浆果质量动态的关系
3. Effects of post-veraison irrigation regime on Cabernet Sauvignon grapevines in Valencia, Spain: Yield and grape composition [J] . Intrigliolo D. S., Lizama V., Garcia-Esparza M. J., Agricultural Water Management . 2016,第Null期

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5. Volatile and Colorimetric Composition Comparison of Prefermentation Processing Methods of Cabernet Sauvignon Wine Grapes [D] . Medina, Phillip. 2017

机译：赤霞珠葡萄酒葡萄葡萄葡萄酒葡萄葡萄酒葡萄挥发性和比色组成比较
6. Changes of Flavan-3-ols with Different Degrees of Polymerization in Seeds of ‘Shiraz’ ‘Cabernet Sauvignon’ and ‘Marselan’ Grapes after Veraison [O] . Yan-Xia Liu, Qiu-Hong Pan, Guo-Liang Yan, 2010

机译：Veraison酿造的设拉子赤霞珠和马赛兰葡萄种子中不同聚合度的Flavan-3-ols的变化
7. Acidez na vinificação em tinto das uvas Isabel, Cabernet Sauvignon e Cabernet Franc The acidity in the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc red grapes [O] . Luiz Antenor Rizzon, Alberto Miele 2002

机译：acideznivinificaçãoemtinto das uvas Isabel，Cabernet sauvignon e Cabernet Franc Isabella，Cabernet sauvignon和Cabernet Franc红葡萄的酿造过程中的酸度

Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes

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