张磊,李娜,李阳,郭晓雷,姜琳琳,尚艳,徐蕊,魏建宁.贺兰山东麓产区春季酿酒葡萄主要器官的过冷却点[J].干旱地区农业研究,2026,(2):192~201
贺兰山东麓产区春季酿酒葡萄主要器官的过冷却点
Study on the supercooling and freezing points of the main organs of wine grapes in spring in Helan Mountain’s eastern foothills production region
  
DOI：10.7606/j.issn.1000-7601.2026.02.18
中文关键词:  酿酒葡萄  过冷却点  结冰点  萌芽期  贺兰山东麓
英文关键词:wine grape  supercooling point  freezing point  sprout  the eastern foothills of Helan Mountain
基金项目:宁夏自然科学基金重点项目（2022AAC02074）
作者单位
张磊 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002；宁夏气象科学研究所,宁夏 银川 750002 
李娜 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002；宁夏气象科学研究所,宁夏 银川 750002 
李阳 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002；宁夏气象科学研究所,宁夏 银川 750002 
郭晓雷 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002 
姜琳琳 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002；宁夏气象科学研究所,宁夏 银川 750002 
尚艳 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002 
徐蕊 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002；宁夏气象科学研究所,宁夏 银川 750002 
魏建宁 中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室,宁夏 银川 750002； 宁夏气象防灾减灾重点实验室,宁夏 银川 750002 
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中文摘要:
      以贺兰山东麓产区种植广泛的5个酿酒葡萄品种‘赤霞珠’、‘霞多丽’、‘美乐’、‘黑比诺’和‘马瑟兰’为试验材料，利用霜冻模拟试验箱分别测定其冬芽、新梢和花序的过冷却点及结冰点，分析其阈值大小及频率分布等。结果表明：5个品种酿酒葡萄冬芽的过冷却点均明显比新梢和花序的低，多在-5～-6℃左右，新梢和花序的过冷点较为接近，在-4℃左右；冬芽3个发育阶段（膨大期、绒球期、开放期）中，开放期的过冷却点普遍比膨大期和绒球期高0.6℃以上，膨大期和绒球期较为接近，多在-6℃左右。5个品种酿酒葡萄各器官的结冰点从低到高依次为冬芽、花序和新梢，冬芽3个发育阶段结冰点温度依次升高，其中膨大期在-4.5℃以下，绒球期在-4.6～-3.1℃，开放期在-3.1～-2.5℃。对于各个器官的过冷却点和结冰点，5个品种间虽然不完全相同，但总体上差异相对较小，多在0.4℃以内。此外，不同品种、不同器官和不同发育阶段的过冷却点频率分布和过冷却能力也不同。5个酿酒葡萄品种冬芽膨大期的过冷却能力在0.9～1.5℃之间，冬芽绒球期在1.7～2.5℃之间，冬芽开放期在1.6～2.5℃之间，新梢在1.7～2.3℃之间，花序在1.3～1.7℃之间。
英文摘要:
      Using five widely planted wine grape varieties, ‘Cabernet sauvignon’, ‘Chardonnay’, ‘Merlot’, ‘Pinot noir’, and ‘Marcelan’, from the eastern foothills of the Helan Mountains as materials, the supercooling and freezing points of winter buds, new shoots, and inflorescences were measured using a frost simulation test chamber. The results showed that the supercooling points of winter buds of five grape varieties for winemaking were significantly lower than those of new shoots and inflorescences, mostly around -5℃ to -6℃. The supercooling points of new shoots and inflorescences were relatively close, around -4℃. In the three developmental stages of winter buds (expanding, pompon\|like, and opening stage), the supercooling point during the opening stage was generally 0.6℃ higher than that during the expanding and pompon\|like stages. The supercooling points during the expanding and pompon\|like stages were relatively close, mostly around -6℃. The freezing points of organs of the five wine grape varieties were, from low to high, winter buds, inflorescences, and new shoots. The three developmental stages of winter buds increased gradually, with the swelling stage below -4.5℃, the pompon\|like stage between -4.6℃ and -3.1℃, and the opening stage between -3.1℃ and -2.5℃. Although the supercooling and freezing points of various organs among the five wine grape varieties were not completely identical, the overall differences were relatively small, mostly within 0.4℃. The range, frequency distribution of supercooling points, and supercooling capacity varied among different varieties, organs, and developmental stages. In the eastern foothills of Helan Mountain production area, the supercooling capacity of the five winegrape varieties during the winter bud expanding stage ranges from 0.9℃ to 1.5℃, during the winter bud pompon\|like stage from 1.7℃ to 2.5℃, during the winter bud opening stage from 1.6℃ to 2.5℃, during the new shoot stage from 1.7℃ to 2.3℃, and during the inflorescence stage from 1.3℃ to 1.7℃.
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