Changes in Quality of Cabernet Sauvignon Grapes from Three Plots in Shihezi Production Area during the Ripening

In order to explore effect of different soil sediment concentration on the quality change of Cabernet Sauvignon grapes, during the mature period, Cabernet Sauvignon grapes in three plots. S plot with 100% sandy soil, SC plot with 70% sandy soil +30% clay, and CS plot with70% clay +30% sandy soil (sediment concentration of S >= that of SC and CS, respectively) were selected in Shihezi region during the mature period respectively, determined regularly variation of indicators, such as pH, total acid, total sugar, chromaticity, anthocyanins, total phenol and tannin. The results showed that total acid of S grape decreased from 7.7 g/L to 5.3 g/L, that of SC plot declined from 7.5 g/L to 5.9 g/L, and CS from 8.6 g/L to 6.0 g/L. The pH on S increased from 3.47 to 3.66, SC from 3.47 to 3.71, and CS from 3.40 to 3.74. Total sugar rose from 191.9 g/L to 228.7 g/L in S, from 194.2 g/L to 262.5 g/L in SC, and from 207.9 g/L to 243.0 g/L in CS. The content of anthocyanin in SC was higher than that of S and CS, while the difference between S and CS was only 1.36-8.4 mg/100 mL. Chromaticity in S increased from 10.31 to 15.236, SC from 11.7 to 17.3, and CS from 9.975 to 16.6. Total phenol of skin in S increased from 1.5 to 2.07 g/L, SC from 2.06 to 3.93 g/L, and CS from 2.02 to 2.54 g/L. Tannin content of skin in S increased from 133.024 to 145.495 mg/100 g, SC from 141.338 to 162.123 mg/100 g, and CS from 145.495 to 157.966 mg/100 g. By the time of harvest, the sequence, from the high to the low, of total acid and pH was CS>SC>S, respectively, the accumulation of chroma and anthocyanin was characterized by SC>S>CS. The trend of total sugar in fruit, total phenol and tannin in seedcase was SC>CS>S. Conclusion: SC was beneficial to the accumulation of characteristic material in Cabernet Sauvignon grapes. Soil sediment concentration had important effect on the quality improvement of Cabernet Sauvignon grapes during the ripening.