Effects of Crop Load Management on Berry and Wine Composition of Marselan Grapes

文献类型： 外文期刊

第一作者： Kai, Jianrong

作者： Kai, Jianrong;Sun, Xiangyu;Ma, Tingting;Kai, Jianrong;Zhang, Jing;Wang, Caiyan;Wang, Fang;Ge, Qian;Xu, Zehua

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关键词： Marselan; crop load; chemical composition; sensory evaluation; wine

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

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年卷期： 2025 年 11 卷 7 期

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收录情况： SCI

摘要： The aim of this study was to investigate the effects of the crop load on the berry and wine composition of Marselan grapes. Thus, the appropriate crop load for Marselan wine grapes in Ningxia was determined based on the shoot density and the number of clusters per shoot. Marselan grapes from the Gezi Mountain vineyard, located at the eastern foot of Helan Mountain in the Qingtongxia region of Ningxia, were selected as the research material to conduct a combination experiment with four levels of shoot density and three levels of cluster density. The analysis of the berry and wine chemical composition was combined with a wine sensory evaluation to determine the optimal crop load levels. Crop load regulation significantly affected both the grape berry composition and the basic physicochemical properties of the resulting wine. Low crop loads improved metrics such as the berry weight and soluble solids content. A low shoot density facilitated the accumulation of organic acids, flavonols, and hydroxybenzoic acids in wine. Moderate crop loads were conducive to anthocyanin synthesis-the total individual anthocyanins content in the 10-20 shoots per meter of the canopy treatment group ranged from 116% to 490% of the control group-whereas excessive crop loads hindered its accumulation. Crop load management significantly influenced the aroma composition of wine by regulating the content of sugars, nitrogen sources, and organic acids in grape berries, thereby promoting the synthesis of esters and the accumulation of key aromatic compounds, such as terpenes. This process optimized pleasant flavors, including fruity and floral aromas. In contrast, wines from the high crop load and control treatments contained lower levels of these aroma compounds. Compounds such as ethyl caprylate and beta-damascenone were identified as potential quality markers. Overall, the wine produced from vines with a crop load of 30 clusters (15 shoots per meter of canopy, 2 clusters per shoot) received the highest sensory scores. Appropriate crop load management is therefore critical to improving the chemical composition of Marselan wine.

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