以新疆4个小产区赤霞珠葡萄果实及天山北麓产区4种红色酿酒葡萄果实（品丽珠、西拉、小味尔多、马瑟兰）为原料，研究了不同产区、品种间有机酸含量的差异。采用反相高效液相色谱法(RP-HPLC)，对赤霞珠果实生长周期4种有机酸（草酸、酒石酸、苹果酸、柠檬酸）变化情况进行分析。结果表明，随着葡萄成熟度增加，赤霞珠果实中有机酸总含量呈现下降趋势，草酸和柠檬酸含量较低，变化不明显；新疆4小产区的赤霞珠葡萄果实中有机酸总含量在3.97~7.96 mg/g范围内且存在明显差异(p<0.05)，产于天山北麓五家渠产地的赤霞珠有机酸总含量最高达7.96 mg/g，其中草酸、酒石酸、苹果酸分别为0.55 mg/g、4.66 mg/g、2.47 mg/g，产于伊犁河谷67团产地的赤霞珠有机酸总含量最低3.97 mg/g；通过对同一产地不同酿酒葡萄果实有机酸物质进行主成分分析，发现西拉、马瑟兰的酒石酸相对含量较高，赤霞珠的草酸和柠檬酸相对含量较高，品丽珠、小味尔多的苹果酸相对含量比较高。试验表明赤霞珠的有机酸含量在不同产区存在一定差异，同时不同品种在同产地的有机酸积累特性也各不相同，以期为新疆产区酿造中“糖高酸低”的研究提出一些思路。

The organic acid content of Cabernet Sauvignon grapes in four small producing areas in Xinjiang and four kinds of red wine grape fruits (Cabernet Franc, Syrah, Petit Verdot and Matheran) in the northern foothills of Tianshan mountains were studied. Four organic acids (oxalic acid, tartaric acid, malic acid and citric acid) in the growing cycle of cabernet sauvignon fruits were analyzed by RP-HPLC. The results showed that the total organic acid content in Cabernet Sauvignon fruit decreased with the increase of grape ripen, while the contents of oxalic acid and citric acid were lower, and their changes were no significant difference. The total organic acid contents of Cabernet Sauvignon grapes in four small regions of Xinjiang were significantly different in the range of 3.97~7.96 mg/g (p<0.05). The total organic acid content of Cabernet Sauvignon produced in Wujiaqu of the northern foot of Tianshan mountain reached 7.96 mg/g, in which oxalic acid, tartaric acid and malic acid were 0.55 mg/g, 4.66 mg/g and 2.47 mg/g, respectively, and the total content of organic acid of Cabernet Sauvignon produced in The 67th Regiment area of Ili Valley was decreased to 3.97 mg/g. Through principal component analysis of organic acid substances in different wine grapes from the same origin, it was found that the relative content of tartaric acid in Syrah and Matheran was higher, the relative contents of oxalic acid and citric acid in Cabernet Sauvignon were higher, and the relative contents of malic acid in Cabernet Franc and Petit Verdot were higher. The results showed that the organic acid content of Cabernet Sauvignon had some differences in different producing areas, and the organic acid accumulation characteristics of different varieties in the same producing area were also different. The results in this work could provide a theoretical basis for research on "high sugar and low acidity" in Xinjiang.

国家自然科学基金地区基金（31660547）