河西地区酿造葡萄水分调控品质机理与控水调质制度研究

At present, there are several problems exist in wine grape in Hexi region of China, such as extensive irrigation mode and low grape quality. The physiological mechanism of water control and main grape quality (such as tannic, anthocyanidin) accumulation in different stages is studied. The relationship between tannic produce, adaption to water regulation and the growth of grape is revealed by measuring the moisture, grape hormones (e.g. ABA), and transformation among sugar, acid and tannic. Based on the metabolism and synthesis of anthocyanin, the anthocyanins synthesis process that from free flower pigment to monomer polymerization in the maturation is observed in order to establish mechanism of water regulation and wine grape anthocyanins. Meanwhile, water-quality production function is established. Regulation of grape yield and quality, efficient and quantitative irrigation schedules of water control and quality improvement which are based on water-requiring information and driving mechanism for water to fruit quality are also established using analytic hierarchy process. The research hopes to provide theoretic and practical basis for establishing precise water management technology, produce both high-quality and high -yield wine grape to winery. The research results will also have important theoretical and practical significance to promote local wine industry development.

针对河西地区灌溉不当引起酿造葡萄品质不佳的问题，开展不同阶段水分调控对酿造葡萄主要品质指标（单宁、花色苷等）的驱动机理研究，分析水分-ABA 等内源激素组分变化-糖、酸、单宁等转化的协同过程，揭示葡萄果实内单宁的产生与适应水分调节和生长发育的关系。从花色苷的代谢合成机制入手，通过游离花色素到成熟过程中单体间聚合过程的研究，从植物生理角度分析水分调控与酿造葡萄花色苷的协同作用机理。另外，还将研究提出品质水分生产函数，利用层次分析法建立以需水信息和水分品质驱动机制为基础的定量化控水调质灌溉制度。其研究成果对建立酿造葡萄精准水分管理体系，生产品质产量俱佳的葡萄酒酿造原料和促进当地葡萄酒产业发展具有重要理论和实践意义。

针对河西地区灌溉不当引起酿造葡萄品质不佳的问题，以梅鹿辄为供试品种，在甘肃省武威市凉州区研究了酿造葡萄水分调控品质机理与制度。结果表明：（1）酿造葡萄的水分敏感指数在浆果膨大期最大，萌芽期最小；萌芽期、新梢生长期、开花期、浆果膨大期、着色成熟期水分敏感指数依次为0.091、0.169、0.366、0.925、0.206 。（2）浆果膨大期耗水强度最大，是酿造葡萄需水关键期和节水增产敏感时期；该阶段中度水分胁迫明显降低单株产量和果实总酚，显著降低果实可溶性固形物，严重影响葡萄产量和品质；但轻度水分胁迫有利于叶片氮积累，对提高水分利用效率有利。（3）新梢生长期轻度水分胁迫不利于叶片叶绿素、叶片氮的积累；开花期轻度水分胁迫促进果实总糖积累，新梢生长期和开花期两阶段连续或交替水分胁迫可在一定程度上提高果实单宁含量。（4）着色成熟期水分胁迫（轻度、中度、重度）都可提高果实总酚和葡萄总糖，降低酸含量；该生育期重度水分胁迫提高单宁35%，有利于花色苷积累和可溶性固形物增加，但会导致减产。（5）建立了以可滴定酸、酚、单宁、总糖、可溶固形物为最主要参数的酿酒葡萄简化指标品质评价体系，并对甘肃河西地区酿酒葡萄品质进行了评价研究，表明河西地区55.6%处于一级区（较好），44.4%处于二级区（一般）。（6）萌芽期中度水分胁迫、着色成熟期适度水分胁迫是河西地区酿造葡萄的节水、高产、优质的最佳控水调质模式，浆果膨大期轻度水分胁迫对提高水分利用效率也非常有利。（7）酿酒葡萄最佳控水调质灌溉制度：灌溉技术为滴灌，灌水定额300m3/hm2，具体灌水时间和次数根据各生育期土壤含水率下限阈值确定，即萌芽-新梢生长期、开花期、浆果膨大期、着色成熟期最优土壤含水率下限控制标准依次为55%θf、75%θf、75%θf、75%（65%θf）。