关键词: “赤霞珠”葡萄, 营养系, 果皮, 种子, 黄酮

Abstract: Flavonoids are important physiologically active substances in grapes and wines, and play a decisive role in the sensory quality of wines. This paper analyzed the differences of flavonoids content in five nutrition clones of wine-grape Cabernet Sauvignon (CS), in order to provide the material for improving the quality of wine in the Loess plateau. The results showed that: After berries conversion, the content of soluble solids and titratable acids in Cabernet Sauvignon clones were not significantly different, while the average grain weight of CS191 was significantly higher than that of other 4 clones. The content of total flavonoids and proanthocyanidins in skins and seeds were significantly higher than that of other clones at 80 days after transformation. After the 80 days transformation, compared with the other clons of flavanols content in the skins, the CS170 were significantly higher than other clons. During berries completely mature, The content of flavonoids and proanthocyanidins in CS191 was higher than other clones and the content of flavanols and anthocyanins in CS170 skins were higher than that of other clones, which could be used as high flavonoids content of “Cabernet Sauvignon” varieties in the Loess Plateau.

Key words: Cabernet Sauvignon, clones, skins, seed, flavonoids