乔丹;付亚群;何磊;陈武;陈新军;潘秋红;张珍珍;

• 1:新疆农业大学食品科学与药学学院
• 2:中国农业大学食品科学与营养工程学院·葡萄与葡萄酒研究中心
• 3:农业部葡萄酒加工重点实验室
• 4:新疆中信国安葡萄酒业有限公司

摘要(Abstract)：

【目的】探究葡萄树体遮光对酿酒葡萄'赤霞珠'(Vitis vinifera L.'Cabernet Sauvignon')果实降异戊二烯类香气化合物代谢的影响,为提高新疆葡萄与葡萄酒品质提供理论依据。【方法】根据遮光程度不同将遮光网分为网1(减少果际光照50%)和网2(减少果际光照20%),分别在果实开始转色和完全转色后搭建于树体顶部,直至果实采收(简称Q1、H1和Q2、H2),采用GC-MS定性定量分析果实成熟过程中降异戊二烯类化合物含量的变化,应用Real-Time PCR技术分析其生物合成途径主要基因的表达变化。【结果】4种遮光处理都显著降低了成熟果实中可溶性固形物含量,对可滴定酸含量无影响。Q1处理上调了转色开始果实VvPSY1、VvCCD1和VvCCD4b的表达,H1处理则上调了成熟果实中VvPSY2的表达;相应地,在果实成熟时,网1处理(Q1和H1)显著提高了果实降异戊二烯总含量,特别是β-大马士酮含量,而网2处理(Q2和H2)对该类香气物质没有显著影响;此外,对于游离态降异戊二烯化合物而言,在4种遮光处理的成熟果实中其含量都高于对照,其中H1处理增幅最大。【结论】在果实成熟期减少50%的光照,可明显促进降异戊二烯类香气物质的积累,可能有利于提升所酿葡萄酒的花果香气品质。

关键词(KeyWords)： '赤霞珠'葡萄;树体遮光;降异戊二烯;基因表达

Abstract:

Keywords:

基金项目(Foundation): 中国农业大学—新疆农业大学联合基金项目(2015TC049)

作者(Author): 乔丹;付亚群;何磊;陈武;陈新军;潘秋红;张珍珍;

Email:

DOI: 10.13925/j.cnki.gsxb.20180230

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