Abstract
On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK), 10.2μW/cm(2T1), 20.7μW/cm(2T2)and 30.5 μW/cm2(T)3 of the ultraviolet-Bradiation(UV-B,280-320nm)were used to study their effects on the growth of Cabernet Sauvignon and the winequality. The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index; the physiochemical indexes, such as reducing sugar, titrable acid, sugar-acid ratio (A/S)and total soluble solids(TSS)were also significantly decreased (CKT1T2T3). There was no significant difference in the fermentation condition between CK and radiation groups. However, the tannin content and the colority of red wine were reduced, because of the negative effect of ultraviolet-B radiation on the grape quality.
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Claims 5
Claim · model-written summary
Enhanced UV-B radiation decreased grape size, yield and fruit coloration index relative to the control.
Verbatim
e1“On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK)”
e2“The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index”
Claim · model-written summary
Enhanced UV-B radiation significantly decreased reducing sugar, titratable acid and sugar-acid ratio in grape.
Verbatim
e1“On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK)”
e2“The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index”
e3“the physiochemical indexes, such as reducing sugar, titrable acid, sugar-acid ratio (A/S)and total soluble solids(TSS)were also significantly decreased (CKT1T2T3)”
Claim · model-written summary
Enhanced UV-B radiation significantly decreased total soluble solids in grape.
Verbatim
e1“On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK)”
e2“The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index”
e3“the physiochemical indexes, such as reducing sugar, titrable acid, sugar-acid ratio (A/S)and total soluble solids(TSS)were also significantly decreased (CKT1T2T3)”
Claim · model-written summary
There was no significant difference in fermentation condition between the control and the UV-B radiation groups.
Verbatim
e1“On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK)”
e2“The results showed that enhanced ultraviolet radiation decreased grape size, yield, and fruit coloration index”
e4“There was no significant difference in the fermentation condition between CK and radiation groups”
Claim · model-written summary
Tannin content and colour of red wine were reduced by UV-B radiation.
Verbatim
e1“On the basis of outdoor natural sunlight, four radiation intensities including 0μW/cm2(CK)”
e5“the tannin content and the colority of red wine were reduced, because of the negative effect of ultraviolet-B radiation on the grape quality”
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