CN108112420B

CN108112420B - Novel method for pruning spica for improving coloring of wine grapes

Info

Publication number: CN108112420B
Application number: CN201711433588.XA
Authority: CN
Inventors: 杜远鹏; 宋一超; 姜亦文; 陈征文; 王亚芳; 翟衡
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2017-12-26
Filing date: 2017-12-26
Publication date: 2020-05-01
Anticipated expiration: 2037-12-26
Also published as: CN108112420A

Abstract

The invention relates to a novel method for pruning spica for improving coloring of wine grapes, which is characterized in that the spica is pruned when branches forming the spica are separated from each other from the separating of grape inflorescences to the bean stage after fruit setting; the main stem of the flower spike is parallel to the palm, and all the branches of the flower spike with the main stem facing upwards are cut off; finally, one third to one half of small spica is cut off, and the upper part of the reserved spica is planar; according to the method, the flat pruning is carried out on the grapes, the arrangement mode of the original inner and outer layers of fruit grains is changed into a planar, loose and less-layered arrangement mode, and the fruit grains can obtain illumination from multiple angles and multiple directions, so that the coloring can be increased, the accumulation of secondary metabolites is promoted, and the aim of improving the secondary metabolism level of the grapes can be simply, conveniently and effectively achieved.

Description

Novel method for pruning spica for improving coloring of wine grapes

Technical Field

The invention relates to a novel method for pruning spica for improving coloring of wine grapes, and belongs to the field of viticulture.

Background

The grape wine is a new rising and sunward industry in China, more than 80 percent of the grape wine in China is red wine, the color shade (anthocyanin content) and the taste shade (phenolic substance content) of the red wine depend on the amount of secondary metabolites contained in raw grape fruits of the red wine, the Eurasia grape wine belongs to a type of direct light coloring, namely, the grape wine needs strong or long-time direct illumination during coloring, but the China belongs to a continental seasonal climate region, when the grape enters a color transition period, the grape wine starts coloring, in the summer with positive values of high temperature and much rain, and when the grape wine enters a mature season, the grape wine has positive values of both negative and light, therefore, although various modes such as picking off blades near clusters to enhance exposure or removing partial clusters to consume nutrition in the autumn, and the like are adopted in production, the problem of uniformity of fruit grain coloring is not fundamentally solved although the glucose degree is improved, the reason is that most of the grape clusters of wine grapes are cylindrical or conical, the fruit grains are round and small, the compactness is high (the fruit grains are tightly bound with each other), so that except the surface fruit skin is deeply colored, the inner fruit grains are slightly colored and even are partially green when the fruit grains are ripe, and the coloring difficulty is a prominent problem which restricts the production of wine grapes and the quality of wine in the east of China.

Disclosure of Invention

In order to solve the problems, the invention provides a novel flower ear pruning method for improving the coloring of wine grapes, and aims to reduce the mutual shielding of fruit grains, expose the fruit grains to the sun as much as possible and simultaneously spend less labor.

The technical scheme of the invention is as follows:

a novel method for pruning the flower spike for improving the coloring of wine grapes is characterized in that the flower spike is pruned when branches forming the flower spike are separated from each other from the separation of grape inflorescences to the bean grain period after fruit setting; the pruning method comprises the following steps: one hand is used for flatly supporting the spica, the other hand is used for holding the scissors, and the branches of the spica with the main stems upward are completely removed along the main stems of the spica and the palms in parallel; after the cutting, 1 or 2 larger side branches of the left and right side surfaces of the flower spike are cut at intervals according to the compactness of the flower spike until one third to one half of the small flower spike is cut finally, and the upper part of the reserved flower spike is in a plane shape (the fruit spike is in an oblate shape when being mature, which is similar to a way that a grape spike is longitudinally cut from the middle, and half or a small half is removed).

The invention has the beneficial effects that:

the method is simple, convenient and easy to implement, has direct effect, changes the original three-dimensional, compact and multi-layer internal and external fruit grain arrangement mode into a planar, loose and less-layer arrangement mode through flattening pruning of the wine grapes, and enables the fruit grains to obtain illumination from multiple angles and multiple directions, thereby increasing coloring and promoting the accumulation of secondary metabolites. The method for directly improving the illumination can simply, conveniently and effectively achieve the aim of improving the secondary metabolism level of the grapes, and further has a remarkable effect of improving the processing quality of the wine grapes by matching with other conventional agricultural measures such as inflorescence elongation, reflective film laying and the like.

Detailed Description

Example 1

1. Operation implementation

The ear of the cabernet sauvignon variety was trimmed in 2017 in the vineyard of the company cabernet zucchini, baozi, 5 months later. Cabernet sauvignon is a wine variety mainly planted in China, accounts for more than 60% of red wine varieties in China, and is difficult to color. Three processes are set:

(1) control (treatment one): the spica is not treated at all.

(2) Flat trim (treatment two): each tassel is trimmed to a flat shape according to the present invention, and finally one-half of each tassel is retained.

(3) Flat trim + reflective film (treatment three): according to the invention, each flower spike is trimmed to be flat, and a conventional reflective film is laid one month before harvesting.

2. Flattening pruning effect of cabernet sauvignon

The coloring ability of the grapes is greatly improved by the flattening pruning, and the measurement results of a color difference meter show that the L, a and b values of the fruits are increased after the flattening pruning (Table 1), which shows that the brightness, red and yellow color tones of the fruits are increased. L represents brightness, A represents red and green, a positive value represents red, the larger the numerical value is, the stronger the red is, a negative value represents green, and the larger the absolute value is, the stronger the green is; b represents yellow-blue, positive values represent yellow, larger numbers indicate stronger yellow, negative values indicate blue, and larger absolute values indicate stronger blue. And dE is the total color difference and is used for judging whether the color difference is qualified or not.

TABLE 1 Effect of flat clipping of spica on the color number of Cabernet Sauvignon grape fruits

The measurement results show that the total anthocyanin content of the flat clipping treatment (treatment two) is improved by 36.1 percent compared with the control (treatment one) (table 2), and the total anthocyanin content of the light reflecting film laying treatment (treatment three) at the later stage of the flat clipping is improved by 165.2 percent compared with the control.

The phenolic substances of the grapes are obviously improved after flat pruning, wherein the contents of polyphenol and tannin in the flat pruned fruits are respectively increased by 31.4% and 22.0% compared with a control, and the contents of key substances, flavanols and flavonoids are respectively increased by 39.4% and 78.6% compared with the control; the treatment effect of the flat trimming and paving reflective film is particularly outstanding, the total content of phenol and tannin is respectively increased by 64.7 percent and 45.9 percent compared with the control, and the content of flavanols and flavonoids is respectively increased by 62.8 percent and 57.5 percent compared with the control.

TABLE 2 influence of flat pruning of the spica on the content of secondary metabolites in the fruits of Cabernet Sauvignon

The flat clipping of the panicles not only improved the level of secondary metabolites, but also significantly increased the content of basic substances (table 3), wherein the soluble sugar content of treatment two and treatment three was increased by 23.2% and 39.2% respectively compared to the control, the titratable acid content was reduced but the difference was small, and the pH of treatment three was increased.

TABLE 3 influence of flat clipping of spica on the sugar acid content of Cabernet sauvignon fruit

Example 2:

verification example:

1. operation implementation

In order to verify that flat clipping of the flower spikes is also effective on varieties that are relatively easy to color, flower spike clipping of the madecan variety was started in the vineyard of the company vinifera, grain in the platform, dulley, in late 5 months in 2017. Matherland is a newly developed wine brewing variety in China, and one of the parents of Matherland is cabernet sauvignon. Three processes are also set up:

(1) control (treatment one): the spica is not treated at all.

2. Effects of the implementation

As can be seen from Table 4, the flat pruning of the Mantherlands ears also achieved increased coloring, with the anthocyanin levels of treatment two and treatment three being increased by 37.1% and 101.1%, respectively, tannin content by 31.2% and 116.4%, respectively, and total phenol content by 28.6% and 51.8%, respectively, as compared to the control, wherein flavanol content by 32.4% and 94.4%, and flavonoid content by 30.4% and 57.4%, respectively.

TABLE 4 influence of tassel flat pruning on the content of Matherland grape secondary metabolites

The flat pruning of the flower spikes also obviously promotes the sugar accumulation of the Matherland grape fruits, and the soluble sugar in the second treatment and the third treatment is respectively improved by 10.6 percent and 28.7 percent compared with the control; the titratable acid content is improved by 4.6% compared with the control, the added reflective film is reduced by 25.5%, and the pH values of the treatment II and the treatment III are improved.

TABLE 5 Effect of tassel flat pruning on the sugar acid content of the Matheran grape fruit

It should be noted that the above embodiments and verification examples are only for illustrating the technical solutions of the present invention and are not limited, and those skilled in the art should understand that modifications and equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and the technical solutions of the present invention should be covered in the claims of the present invention.

Claims

1. A flower spike pruning method for improving wine grape coloring is characterized by comprising the following steps: pruning the spica when branches forming the spica are separated from each other from the separating of grape inflorescences to the bean stage after fruit setting; the pruning method comprises the following steps: one hand is used for flatly supporting the spica, the other hand is used for holding a pair of scissors, and all the branches of the spica with the main stems facing upwards are cut along the main stems of the spica and the palm in parallel; after the cutting, according to the compactness of the spica, 1 or 2 larger side branches are cut at intervals from the left side surface and the right side surface of the spica at intervals until one third to one half of small spica is cut finally, the upper part of the reserved spica is planar, the spica is oblate when the grape is ripe, and the method is similar to the method that a cluster of grapes is longitudinally cut from the middle to remove one half or one small half;

the flower spike pruning is implemented by matching with the conventional agricultural measures.