Effects Of Film Mulching And Water Stress On Fruit Quality And Aroma Substances In ’Cabernet Sauvignon’ And ’Beihong’ Grapes

In order to explore the quality of Ningxia wine grapes and improve the quality of their wine in Ningxia,this study selected two grape varieties’ Beihong ’and’ Cabernet Sauvignon’.After the color turning stage of the two grape varieties,planting environments with different soil temperature(film mulching treatment)and relative water content(a total of four treatments)were set respectively.Finally,the corresponding indicators of grape fruit and wine were measured to reflect the fruit quality and wine quality,and the influences of different growth treatments on both were explored.The four treatments are:Tl(with film mulching,soil relative water content is 60%-70%),T2(without film mulching,soil relative water content is 60%-70%),T3(with film mulching,soil relative water content is 40%-50%)and T4(without film mulching,soil relative water content is 40%-50%).The final research results are as follows:1.T3 and T4 treatments can significantly increase the contents of soluble solids,soluble total sugar,reducing sugar,total phenol,tannin and total anthocyanins in cabernet Sauvignon fruits,while the contents of titratable acids can significantly decrease.T4 treatment can significantly improve the fruit quality of ’Northern Red’ grapes.2.The four treatments significantly increased the chroma,alcohol,total phenol,tannin and total anthocyanin contents of the two wines,and significantly decreased the contents of tartaric acid,malic acid,citric acid and volatile acid.Principal component analysis of quality indexes of ’Cabernet Sauvignon’ and ’Beihong’ wine shows that T4 treatment can significantly improve the quality of wine.3.The four treatments all reduced the alcohol species in ’Cabernet Sauvignon’ wine,but increased the alcohol species in ’Beihong’ wine.T1 and T2 treatments reduced the esters in ’Northern Red’ wine,but increased the alkenes in ’Cabernet Sauvignon’ wine.4.The correlation analysis between fruit quality and wine quality index showed that there was a positive and negative correlation between grape fruit quality and wine quality,and the total phenolic content of fruit was significantly positive correlated with anthocyanins and alcohol content in wine.There was a significant negative correlation between fruit soluble solids and titrated acid and volatile acid.There was a significant positive correlation between fruit anthocyanins and total phenols in wine,and a significant negative correlation between fruit anthocyanins and wine precision.The results showed that the quality of fresh grapes could be directly affected by changing the temperature and moisture during the planting process of the two kinds of fresh grapes,which also played a key role in the taste and quality of grape wine.This study provides a reference basis for the cultivation of ’Beihong’ and ’Cabernet Sauvignon’ fresh grapes and wine quality.