JP6670489B2 - Grapes and grape cultivation method, wine using cultivated grapes - Google Patents
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Description
本発明は、ブドウの栽培方法、および栽培したブドウを用いたワインに関する。 The present invention relates to a grape cultivation method and a wine using the cultivated grape.
地球温暖化による気象変動は農作物にとっての栽培環境を著しく変化させ、ブドウにおいても今後著しく品質を低下させる大きな要因として懸念されている。近年、ピオーネをはじめとする生食用ブドウ、あるいはマスカット・ベーリーＡ種等のワイン醸造用の黒色果皮のブドウにおいては、成熟期間中の高温による着色不良、糖度の低下、酸味の低下などが大きな課題の一つになっている。また、成熟期の高温により、収穫時期も早まり、豪雨が頻発する秋雨の時期に収穫期が重なることによって、カビによる病害発生が増加し、ブドウ栽培農家は収穫直前に農薬を散布できずに対応策がなく、著しく収穫量を低下させる被害も発生している。 The climate change due to global warming significantly changes the cultivation environment for crops, and there is concern that grapes are a major factor that will significantly lower quality in the future. In recent years, for grapes for raw wine such as Pione or grapes for wine brewing such as Muscat Bailey A type, poor coloring due to high temperature during maturation, a decrease in sugar content, a decrease in sourness, etc. are major issues. It has become one of. In addition, the high temperature in the maturity period accelerates the harvest time, and the harvest season overlaps with the autumn rainy season when heavy rainfall frequently occurs, increasing the incidence of disease caused by mold, and viticulture farmers can respond without being able to spray pesticides immediately before harvesting There is no measure, and the damage that significantly reduces the yield has occurred.
ワインの醸造においては、原料となるブドウが温暖化の影響によって着色不良、酸味低下、糖度不足が生じ、成製されるワインもアントシアニンが少ない淡い色調になるだけでなく、果実の凝縮感や品種特徴香が乏しいなどの課題がみられている。また、温暖化に伴ってそれぞれのブドウ品種の収穫時期が早くなるとともに、ブドウ品種間で異なっていた収穫タイミングの間隔が狭くなってきている。このことは、限られた発酵タンクで醸造を行う場合に、発酵タンク繰りが優先されて十分な発酵期間が確保されることを困難にし、ワインの品質低下を招く原因になり、ワイナリーによっては発酵タンクなどの設備投資を余儀なくされる場合も想定される。 In wine brewing, the grape used as a raw material is affected by warming, resulting in poor coloration, reduced acidity, and insufficient sugar content.The resulting wine not only has a pale color with little anthocyanins, but also has a feeling of condensed fruits and varieties. Issues such as poor characteristic aroma have been observed. In addition, with the warming, the harvest time of each grape variety is advanced, and the interval of the harvest timing that is different among grape varieties is becoming narrower. This makes it difficult to secure a sufficient fermentation period by giving priority to fermentation tank brewing when brewing in a limited fermentation tank, leading to deterioration in wine quality, and depending on the winery, In some cases, capital investment in tanks and other facilities will be required.
ワイン醸造においては、色調が濃く果実の香味が凝縮されたワインを醸造するために、果汁に対する皮種の相対比率が高くなる小粒なブドウが一般的には良いとされる。原料ブドウの着色が不足し、果肉・果汁が多い場合には、仕込み工程において醪部分から果汁の一部を抜き取るセニエ法によって果皮・種の相対比率を高めて、色調が濃く、凝縮感の高いワインを得る工夫がなされている。当該方法は品質向上に一定の効果が認められるものの、着色が不足している並質の原料ブドウから色調が濃い高品質ワインを醸造することは極めて困難である。ワインの香味品質を高める他の方法には、ブドウの収穫時期を遅らせた遅摘収穫ブドウを用いる方法がある。しかし、遅摘収穫ブドウは、通常時期の収穫に比べて着色の促進や糖度の上昇が期待できるものの、過熟、酸味の著しい低下、カビなどの病害発生による品質劣化などから、収穫時期を20日程度遅らせるのが限界であり、著しく収穫時期を遅らせた場合には、過熟による香り不足、酸味不足などの点から、製成されるワインの品質は逆に低下し、必ずしも品質向上にはつながらない場合がある。非特許文献１では巨峰の1番果および2番果の着果と発育におよぼす摘心時期の影響を調べ、摘心の時期が副梢の発生と2番果花穂の着生に大きく影響することを明らかにし、1番果の収穫に続いて2番果の栽培、即ち、二期作栽培が可能となる可能性を示している。しかし、当該技術はブドウ二期作栽培を考慮して1番果と2番果の双方を着生させるものであり、2番果が1番果に比して糖度と酸度が高くなるものの、糖度の差異は2%程度であり、効果はそれ程大きいものではなかった。 In wine brewing, small grapes in which the relative ratio of the skin type to the juice is high are generally considered to be good in order to brew a wine having a deep color tone and condensed fruit flavor. If the raw grape is insufficiently colored and there is a lot of pulp and juice, the relative ratio of peel and seed is increased by the Senier method of extracting a part of the juice from the mash part in the preparation process, so that the color tone is deep and the feeling of condensation is high The idea of obtaining wine has been made. Although this method has a certain effect on quality improvement, it is extremely difficult to brew a high-quality wine with a deep color tone from a normal raw grape with insufficient coloring. Another way to increase the flavor quality of wine is to use late-picked grapes with a delayed grape harvest. However, although late-picked grapes can be expected to promote coloration and increase sugar content compared to the harvest at the normal season, the harvest time should be reduced due to overripeness, markedly reduced acidity, and deterioration in quality due to the occurrence of diseases such as mold. It is the limit to delay it by about a day, and if the harvest time is significantly delayed, the quality of the produced wine will be degraded from the viewpoint of insufficient aroma and insufficient acidity due to overripeness, and it is not always necessary to improve the quality. May not connect. Non-Patent Document 1 examines the effect of the pinching time on fruit set and development of Kyoho No. 1 and No. 2 fruits, and shows that the pinching time greatly affects the development of adrenal glands and the formation of No. 2 fruit and flower ears. Clarifying the possibility of cultivation of the second fruit, that is, double cropping, following the harvest of the first fruit. However, this technique is to grow both the first and second fruits in consideration of the second cropping of grapes, and although the second fruit has a higher sugar content and acidity than the first fruit, it has a higher sugar content. The difference was about 2%, and the effect was not so large.
上記課題を解決し、糖度が高く、かつ、着色および香味、食味に優れるブドウの栽培方法を提供し、およびそのブドウを原料として得られる高品質ワインが求められているところである。 There is a need for a method for cultivating grapes that solves the above problems, has a high sugar content, and is excellent in coloring, flavor and taste, and a high-quality wine obtained using the grapes as a raw material.
本発明の課題は、上記従来技術が有する課題に鑑みてなされたものであり、ブドウ栽培において、糖度が高く、着色向上と香味、食味向上、あるいは果粒の小粒化を同時に達成する栽培方法を提供すること、および、当該方法によって栽培されたブドウを原料としたワインを提供することにある。 The object of the present invention has been made in view of the problems of the above-mentioned conventional technology.In viticulture, a cultivation method that has a high sugar content, improves coloration and flavor, improves taste, or simultaneously achieves the reduction of grain size. And wine from grape cultivated by the method.
本発明のブドウの栽培方法は、ブドウ（ブドウ樹）の萌芽・展葉期に続く、新梢の伸長から開花、結実期、果粒肥大期において、新梢を前記新梢の結果母枝から２節目から１５節目のいずれかで切除するとともに、前記新梢に着生する１番果の花穂を切除（摘房）することを特徴とする。 The grape cultivation method of the present invention comprises the steps of: elongating shoots from the elongation of shoots to flowering, following the sprouting / leafing stage of grape (vine); It is characterized by cutting off at any one of the second to fifteenth nodes, and cutting (plucking) the ears of the first fruit growing on the shoot.
また本発明のブドウはVitis vinifera、V. labrusca，V. amurensisなどのVitis属のいずれか、あるいはVitis属の種間交配種である。 The grape of the present invention is any of the genus Vitis such as Vitis vinifera, V. labrusca, V. amurensis, or an interspecific hybrid of the genus Vitis.
本発明の栽培方法により栽培されるブドウは１番果（新梢に着生する果房）よりも糖度が高く、かつアントシアニンの含有量が多い、品種特徴香の含有量が多い、食味が良好、果粒が小粒である２番果（新梢の切除により発生した副梢に着生する果房）である。 Grapes cultivated by the cultivation method of the present invention have a higher sugar content and a higher anthocyanin content, a higher content of cultivar characteristic aroma, and a better taste than the first fruit (fruits growing on shoots). And No. 2 fruits (fruits that settle on the adventitious apexes generated by resection of the shoots).
さらに本発明は、本発明の栽培方法より得られる２番果を原料ブドウとして醸造されるワインである。 Furthermore, the present invention is a wine brewed using the second fruit obtained by the cultivation method of the present invention as a raw grape.
本発明によれば、ブドウの萌芽、展葉に続く新梢の伸長から開花、結実期、果粒肥大期に花穂を切除し、新梢を適当な部分で切除することによって、副梢の花穂形成を早期に誘導し、糖度が高く、かつ、着色および香味、食味に優れるブドウを栽培することができる。 According to the present invention, sprouting of the grape, flowering from the elongation of the shoots following the foliage, flowering, fruiting stage, excision of the spikelets at the stage of grain hypertrophy, and excision of the shoots at an appropriate part, It is possible to cultivate grapes that induce the formation at an early stage, have a high sugar content, and are excellent in coloring, flavor and taste.
また、本発明によるブドウは、小粒化によって、ブドウ重量単位に対する種の比率と果皮面積の増加が同時に同時に達成することができる。 In the grape according to the present invention, the ratio of the seed to the weight unit of the grape and the increase in the pericarp area can be simultaneously achieved by the granulation.
さらに、本発明によるブドウを原料としてワイン醸造に供することで、アントシアニン、ポリフェノール、品種特徴香を高含有する高品質なワインを提供することができる。 Furthermore, by using the grape according to the present invention as a raw material for wine brewing, it is possible to provide a high-quality wine high in anthocyanins, polyphenols, and varieties characteristic aroma.
本発明の一実施形態であるブドウの栽培方法については、ブドウの萌芽から展葉期に続く、新梢の伸長から開花、結実期、果粒肥大期において、前記新梢を結果母枝から２節目から１５節目のいずれかの節の間で切除するとともに、前記新梢に着生する１番果の花穂を切除する。また、より重量の大きな果房を得るためには、新梢の切除（摘心）は、展葉期から結実期が好ましく、さらに好ましくは、展葉期から開花期にかけてであり、３節目から１０節目の間であることがさらに好ましい。 Regarding the grape cultivation method according to one embodiment of the present invention, the shoots are separated from the resulting mother branch by the elongation of shoots to flowering, the fruiting stage, and the grain hypertrophy stage, following the germination and leaf development of the grape. In addition to excision between any of the knots to the fifteenth knot, the ears of the first fruit growing on the shoot are excised. In order to obtain a heavier cluster, the removal of the new shoots (pinching) is preferably performed from the leafing stage to the fruiting stage, and more preferably from the leafing stage to the flowering stage. More preferably, it is between milestones.
本発明によるブドウ栽培方法は、ブドウの萌芽から展葉期に続く、新梢の伸長から開花、結実期、果粒肥大期において摘心と花穂の切除の双方を行うことによって、副梢の発生と副梢の花穂形成を早期に誘導させることができる。 The grape cultivation method according to the present invention comprises the following steps: from sprouting to foliage, from elongation of shoots to flowering, fruiting, and exfoliation of the spikelets in the grain hypertrophy period. The spike formation of the accessory tree can be induced at an early stage.
ブドウはVitis vinifera（例えばカベルネソーヴィニヨン）、V. labrusca（例えばコンコード）、V. amurensis（例えばアムレンシス）などのVitis属のいずれか、あるいはVitis属の種間交配種（例えばマスカットベーリーＡ、ピオーネ）であればよい。 The grape may be any of the genus Vitis, such as Vitis vinifera (eg, Cabernet Sauvignon), V. labrusca (eg, Concord), V. amurensis (eg, Amrensis), or an interspecific hybrid of the genus Vitis (eg, Muscat Bailey A, Pione). I just need.
垣根栽培、棚栽培に適したつる性落葉低木であるブドウのVitis属であれば、新梢が伸長し、本発明の栽培方法に適している。 If the vine is a Vine genus, which is a vine deciduous shrub suitable for hedge cultivation and shelf cultivation, the shoots are elongated and suitable for the cultivation method of the present invention.
また、本発明によるブドウは、糖度が高く、かつ、着色改善と香味、食味向上あるいは小果粒化が同時に達成することを特徴としている。 The grape according to the present invention is characterized in that it has a high sugar content and simultaneously achieves an improvement in coloring and an improvement in flavor, taste, or small grains.
また、本発明によるワインは、本発明によるブドウ栽培方法により得られるブドウを原料としてワイン醸造を行うことにより、色調、香味品質ともに優れるワインが得られることを特徴としている。 Further, the wine according to the present invention is characterized in that wine having excellent color tone and flavor quality can be obtained by performing wine brewing using grapes obtained by the grape cultivation method according to the present invention as a raw material.
以下に、本発明の実施例について詳細に説明する。 Hereinafter, examples of the present invention will be described in detail.
山梨県において棚栽培されているマスカット・ベーリーＡ種ブドウを対象に試験を行った。図１は切除の概要を示したものである。(a)は、新梢と１番果の切除を行わず、通常の栽培方法により栽培を行った例であり、（b）は、結果母枝から伸長した新梢を3節目で切除した例であり、（c）は、摘房および摘心を行った例をそれぞれ図示している。本実施例は図１と同様に新梢の伸長期である5月に結果母枝から第3節で切除するとともに、新梢に着生する花穂（以下、1番果）のすべてを切除した区域（以下、摘心摘房処理区）でブドウを栽培した。新梢と１番果の切除を行わず、通常の栽培区域（以下、無処理区）で栽培したものを比較対照とした。防除などの栽培管理は、通常の栽培管理方法により、双方の試験区において異ならないように行った。 The test was conducted on Muscat Bailey A grapes cultivated on a shelf in Yamanashi Prefecture. FIG. 1 shows the outline of the excision. (a) shows an example in which cultivation was performed by a normal cultivation method without cutting off the shoots and the first fruit, and (b) is an example in which the shoots extending from the mother branch were excised at the third node. (C) illustrates an example in which pitting and pinching are performed, respectively. In this example, as in FIG. 1, in May, the elongation period of the shoots, the mother branch was excised at the third node, and all of the flower ears (hereinafter referred to as No. 1 fruit) that settled on the shoots were excised. Grapes were cultivated in an area (hereinafter referred to as a pinectomy treatment area). What was cultivated in a normal cultivation area (hereinafter, untreated area) without cutting off the shoots and the first fruit was used as a comparative control. Cultivation management such as control was carried out by a normal cultivation management method so as not to be different in both test plots.
収穫は、無処理区では9月に、摘心摘房処理区では11月に行った。なお、無処理区の一部のブドウについては、摘心摘房処理区の収穫時期である11月まで収穫せずに置き、ブドウ果粒の硬さを比較した。両試験区における開花時期、ベレーゾン時期、収穫時点の果房重量、果粒径及び重量、果実の糖度および果皮のアントシアニン含有量を比較した結果を表１に示している。無処理区のブドウの開花は6月でベレーゾン期は8月であった。一方、摘心摘房処理区の開花日は7月で、ベレーゾンは9月と、開花、ベレーゾンともに摘心摘房処理区が約1ヶ月遅くなった。果房、果粒ともに摘心摘房処理区は無処理区と比較してやや小さくなった。収穫時の糖度は6°Brix（ブリックス値）高く、果皮のアントシアニン量も2.5倍多い色の濃いブドウとなった。 Harvesting was performed in September in the untreated plot and in November in the pinching and picking plot. In addition, some grapes in the untreated plot were not harvested until November, which is the harvest time of the pinching and picking plot, and the hardness of the grape grains was compared. Table 1 shows the results of comparing the flowering time, veraison time, fruit cluster weight, fruit particle size and weight at harvest, fruit sugar content, and peel anthocyanin content in both test plots. The untreated grape blossomed in June and the Veraison season was in August. On the other hand, the flowering date of the flowering and verazone in the flowering and verazone was about one month later in September. Both the fruit cluster and the grain were slightly smaller in the pinching and picking treatment than in the untreated treatment. The sugar content at the time of harvest was 6 ° Brix (Brix value) high, and the grape was a dark grape with 2.5 times more anthocyanin content in the peel.
また、無処理区のブドウを摘心摘房処理区のブドウの一部を9月に収穫せずに木にならせたままの状態で、摘心摘房処理区に合わせて11月に収穫した時の果粒の硬さ（果肉の硬さ）をプッシュスケール（株式会社イマダ）により比較した結果を表２に示している。無処理区のブドウは１番果であり、摘心摘房処理区の２番果に比較して約1/2の力で果粒がつぶれ、過度に熟して果肉が軟化した。摘心摘房処理区の果粒は、果肉に弾力があり、よい食味であった。 Also, when the grapes in the untreated area were harvested in November in accordance with the pinching and picking treatment while leaving some of the grapes in the pinching and picking treatment as trees without harvesting in September Table 2 shows the results of comparison of the hardness (pulp hardness) of the pulp with a push scale (Imada Co., Ltd.). The grapes in the untreated group were the first fruits, and the berries were crushed by about half the force as compared to the second fruits in the pinching and picking-treated group, and were overripened and the flesh was softened. The pulp in the pinching and picking treatment had elasticity in the pulp and had a good taste.
山梨県において棚栽培されているピオーネを対象にして、前述のマスカット・ベーリーＡ種と同様に、新梢の伸長期である5月に結果母枝から第3節で切除するとともに、新梢に着生する1番果のすべてを切除した。新梢と1番果の切除を行わず、通常の栽培を行ったものを比較対照とした。防除などの栽培管理は、通常の栽培管理方法により、双方の試験において異ならないように行った。 In the same manner as the above-mentioned Muscat-Baley A species, in the case of Pione cultivated on shelves in Yamanashi Prefecture, as a result of elongation of the shoots in May, as a result of the elongation of the shoots, it was cut off from the mother branch at the third node, All of the first fruits that settled were removed. A normal cultivation without excision of the shoot and the first fruit was used as a control. Cultivation management such as control was carried out by a normal cultivation management method so as not to be different in both tests.
収穫は、無処理区では9月に、摘心摘房処理区では10月に行った。両試験区における開花時期、ベレーゾン時期、収穫時点果粒径及び重量、果実の糖度を比較した結果を表３に示している。無処理区のブドウの開花は6月でベレーゾン期は7月であった。一方、摘心摘房処理区の開花日は7月で、ベレーゾンは8月と、開花、ベレーゾンともに摘心摘房処理区が約1ヶ月遅くなった。果粒は摘心摘房処理区が無処理区と比較してやや小さく、収穫時の糖度は5°Brix高くなった。 Harvesting was performed in September in the untreated plot and in October in the pinching and picking plot. Table 3 shows the results of comparing the flowering time, veraison time, fruit particle size and weight at harvest, and sugar content of the fruits in both test plots. The untreated plot grew in June and the Veraison season in July. On the other hand, the flowering date of the pinching and orchid treatment was July and that of Verazone in August. The seeds were slightly smaller in the pinching and picking treatment than in the untreated treatment, and the sugar content at harvest was 5 ° Brix higher.
マスカット・ベーリーＡ種の無処理区から9月（1番果）、10月（1番果遅摘み）に収穫したそれぞれの10 Kgおよび摘心摘房処理区から11月に収穫した10 Kgのブドウを用いて、収穫後ただちに赤ワインの醸造を行った。9月および10月収穫のブドウは糖分が不足していたため、ワインの仕込み時において糖度が22度になるように上白糖にて補糖した。除梗破砕時に亜硫酸を50ppm添加し、酵母はEC1118を用いて発酵温度25℃で8〜10日間発酵を行った。仕込み時の果汁分析と成製ワインの分析結果を表４に示している。 10 Kg each harvested in September (1st fruit) and October (1st fruit late picking) from the Muscat Bailey A untreated plot and 10 Kg grape harvested in November from the pinching picking plot Was used to brew red wine immediately after harvest. The grapes harvested in September and October lacked sugar, so they were sugar-supplemented with white sugar so that the sugar content was 22 degrees during wine preparation. Sulfurous acid was added at 50 ppm during de-stemming and crushing, and the yeast was fermented using EC1118 at a fermentation temperature of 25 ° C. for 8 to 10 days. Table 4 shows the fruit juice analysis at the time of preparation and the results of analysis of mature wine.
仕込み時の果汁は無処理区では、9月収穫、10月収穫の双方において転化糖分が不足しており、ワインの仕込み時に補糖が必要であった。一方、摘心摘房処理区の11月収穫では、十分な転化糖分が含まれ、補糖を必要としなかった。また、マスカット・ベーリーＡ種の特徴的な香気成分であるフラネオールは、摘心摘房処理区において、無処理区の果汁に比較して著しく多く含有された。 In the untreated plot, the invert sugar content was insufficient in both the September and October harvests, and sugar supplementation was required at the time of wine preparation. On the other hand, the November harvest in the pinching and picking plots contained sufficient invert sugar and did not require sugar supplementation. Furaneol, which is a characteristic fragrance component of Muscat Bailey A, was contained significantly more in the pinching and needle-treated group than in the untreated group.
製成ワインの分析において、摘心摘房処理区の11月収穫のブドウから醸造したワインは、果汁に十分な転化糖分が含まれていたことから、高いアルコールの含有量であり、収穫時期が最も遅いものの、無処理区の10月収穫（遅摘み）のブドウから醸造したワインに比較して、総酸が高い値を示し、酸も十分に残ったワインであった。また、摘心摘房処理区の11月収穫のブドウから醸造したワインは、無処理区双方のワインと比較して総ポリフェノールが著しく多く含まれ、総アントシアニン、ＯＤ520nm、色素パラメーターの分析値が示すように、色が濃いワインであった。さらに、当該ワインは、マスカット・ベーリーＡ種の特徴的な香気成分であるフラネオールを２〜４倍多く含有し、官能評価コメントにも示すように高い品質であることが認められた。 According to the analysis of the produced wine, the wine brewed from grapes harvested in November in the pinching and picking area had a high alcohol content, because the juice contained sufficient invert sugar, and the harvest time was the highest. Although late, the wines were higher in total acid and had more acid than wines brewed from untreated plots of October harvest (late picked) grapes. In addition, wine brewed from grapes harvested in November in the pinching and picking treatment section contains significantly more total polyphenols compared to both untreated section wines, and as shown by the analysis values of total anthocyanins, OD 520 nm, and pigment parameters. It was a dark wine. Furthermore, the wine contained two to four times as much furaneol, which is a characteristic aroma component of Muscat Bailey A, and was found to be of high quality as indicated in the sensory evaluation comments.
山梨県において垣根栽培されているカベルネ・ソービニヨン種ブドウを対象に前述のマスカット・ベーリーA種と同様に、新梢の伸長期の5月に結果母枝から5節で切除するとともに、新梢に着生する１番果のすべてを切除した。新梢と1番果の切除を行わず、通常の栽培を行ったものを比較対象とした。防除などの栽培管理は、通常の栽培管理方法により、双方の試験において異ならないように行った。
収穫は、無処理区では9月に、摘心摘房処理区では11月に行った。両試験区におけるブドウ果粒の評価および試験ブドウを用いて醸造したワインの成分分析の結果を表５に示している。
Similar to the above-mentioned Muscat-Bailey A varieties, grapes cultivated in the fence in Yamanashi Prefecture were excised at 5 nodes from the mother branch in May during the elongation period of the shoots. All of the first fruits that settled were excised. A normal cultivation without excision of the shoots and the first fruit was used as a control. Cultivation management such as control was carried out by a normal cultivation management method so as not to be different in both tests.
Harvesting was performed in September in the untreated plot and in November in the pinching and picking plot. Table 5 shows the results of the evaluation of grape berries and the analysis of the components of wine brewed using the test grapes in both test plots.
摘心摘房処理区のブドウ果粒は無処理区に比較して重量、横径ともに小さくなり、果粒1粒あたりの平均の種の数も摘心摘房処理区においてわずかに少なくなった。しかし、果粒重量あたりの種の重量の比率は、摘房摘心処理区が無処理区に比較して1.4%程度高くなった。さらに、果粒1粒あたりの果皮表面積は摘心摘房処理区が小さいものの、1粒あたりの重量が小さいことから、果粒100gあたりでは逆に摘心摘房処理区が大きくなり、同じ重量のブドウを原料とした場合には、摘心摘房処理区が種、果皮の比率が高くなることが示された。なお、当該実施例における種、果皮表面積の差異は、セニエの割合として20％程度に相当するものである。表５から見て取れるように、果粒重量あたりの種の重量比率は摘心・摘花処理した方が5%を超えて高くなることは明らかとなっている。また、摘心摘房処理区のブドウを原料として醸造したワインは、無処理区のそれに比較して総ポリフェノール、総アントシアニンの含有量が著しく高く、色調も濃くなった。 Grape grains in the pinching and picking treatment were smaller in both weight and lateral diameter than in the untreated group, and the average number of seeds per grain was slightly smaller in the pinching and picking treatment. However, the ratio of seed weight per grain weight was about 1.4% higher in the deciduous and pinching treated group than in the untreated group. Furthermore, although the pericarp surface area per grain is small in the pinching and picking treatment section, the weight per grain is small, so that the pericarp and pinching section is large and the same weight of grapes It was shown that the percentage of seeds and pericarp in the deciduous bunch treated section was higher when was used as a raw material. The difference between the seed and the pericarp surface area in this example is equivalent to about 20% as the ratio of seneie. As can be seen from Table 5, it is clear that the weight ratio of seeds per grain weight is higher than 5% in the case of pinching and flowering. In addition, wine brewed from grapes in the pinching and picking treated area had significantly higher total polyphenol and total anthocyanin contents and darker color tone than those in the untreated area.
山梨県において棚栽培されているマスカット・ベーリーAブドウを対象に前述のマスカット・ベーリーA種と同様に、新梢の伸長期の5月に結果母枝から5節で切除するとともに、新梢に着生する１番果のすべてを切除した。新梢と1番果の切除を行わず、通常の栽培を行ったものを比較対象とした。防除などの栽培管理は、通常の栽培管理方法により、双方の試験において異ならないように行った。
収穫は、無処理区では9月に、摘心摘房処理区では10月に行った。両試験区におけるブドウ果粒の評価および試験ブドウを用いて醸造したワインの成分分析の結果を表６に示している。
Similar to the above-mentioned Muscat-Baley A varieties, which were cultivated on shelves in Yamanashi Prefecture, in May, during the elongation period of the shoots, the grape was excised from the mother branch at 5 nodes, All of the first fruits that settled were excised. A normal cultivation without excision of the shoots and the first fruit was used as a control. Cultivation management such as control was carried out by a normal cultivation management method so as not to be different in both tests.
Harvesting was performed in September in the untreated plot and in October in the pinching and picking plot. Table 6 shows the results of the evaluation of grape berries and the analysis of the components of wine brewed using the test grapes in both test plots.
摘心摘房処理区のブドウ果粒は無処理区に比較して重量、横径ともに小さくなり、果粒1粒あたりの平均の種の数も摘心摘房処理区においてわずかに少なくなった。しかし、果粒重量あたりの種の重量の比率は、摘房摘心処理区が無処理区に比較して1.4%程度高くなった。さらに、果粒1粒あたりの果皮表面積は摘心摘房処理区が小さいものの、1粒あたりの重量が小さいことから、果粒100gあたりでは逆に摘心摘房処理区が大きくなり、同じ重量のブドウを原料とした場合には、摘心摘房処理区が種、果皮の比率が高くなることが示された。なお、当該実施例における種、果皮表面積の差異は、セニエの割合として20％程度に相当するものである。表6から見て取れるように、果粒重量あたりの種の重量比率は摘心・摘花処理した方が4％を超えて高くなることは明らかとなっている。また、摘心摘房処理区のブドウを原料として醸造したワインは、無処理区のそれに比較して総ポリフェノール、総アントシアニンの含有量が著しく高く、色調も濃くなった。 Grape grains in the pinching and picking treatment were smaller in both weight and lateral diameter than in the untreated group, and the average number of seeds per grain was slightly smaller in the pinching and picking treatment. However, the ratio of seed weight per grain weight was about 1.4% higher in the deciduous and pinching treated group than in the untreated group. Furthermore, although the pericarp surface area per grain is small in the pinching and picking treatment section, the weight per grain is small, so that the pericarp and pinching section is large and the same weight of grapes It was shown that the percentage of seeds and pericarp in the deciduous bunch treated section was higher when was used as a raw material. The difference between the seed and the pericarp surface area in this example is equivalent to about 20% as the ratio of seneie. As can be seen from Table 6, it is clear that the weight ratio of seeds per grain weight is higher than 4% in the case of pinching and flowering. In addition, wine brewed from grapes in the pinching and picking treated area had significantly higher total polyphenol and total anthocyanin contents and darker color tone than those in the untreated area.
本発明によれば、ブドウの萌芽から展葉期に続く、新梢の伸長から開花、結実期、果粒肥大期において摘心と花穂（１番果）の切除の双方を行うことによって、副梢の発生と副梢の花穂（２番果）形成を早期に誘導し、糖度が高く、かつ、着色改善と香味、食味向上あるいは小果粒化が同時に達成されたブドウを提供することができ、本発明によるブドウを原料としてワイン醸造を行うことにより、色調、香味品質ともに優れるワインを提供することができる。 ADVANTAGE OF THE INVENTION According to the present invention, by performing both pinching and excision of spikelets (1st fruit) from the elongation of shoots to the flowering, fruiting, and grain hypertrophy stages following the sprouting to the leaf expansion stage of grapes, Grape which induces the occurrence of spikelets and spikes of spikelets (second fruit) at an early stage, has a high sugar content, and achieves at the same time improved coloring, flavor, taste, or small grains. By performing wine brewing using the grapes according to the present invention as a raw material, it is possible to provide wine that is excellent in both color tone and flavor quality.
また、収穫時期が通常の収穫期よりも遅くなることから、栽培管理作業をずらして実施でき、労力の分散が図れ、収穫時期をずらして出荷を可能にし、市場における価格の安定化を図れる。 Further, since the harvest time is later than the normal harvest time, the cultivation management work can be performed with a shift, labor can be dispersed, the shipping can be performed with the harvest time shifted, and the price in the market can be stabilized.
さらには、ワインの仕込み時期におけるブドウの一次的な集中を分散し、安定的な仕込みと計画的な製造が可能になる。 Furthermore, the primary concentration of grapes at the time of wine preparation is dispersed, and stable preparation and planned production become possible.
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