去除花簇顶端对葡萄浆果和葡萄酒酚类物质及抗氧化活性的影响

IF 2.2 3区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

American Journal of Enology and Viticulture Pub Date : 2021-06-08 DOI:10.5344/ajev.2021.20072

Menglong Liu, Yichao Song, Hongyong Liu, Meiling Tang, Yuxin Yao, H. Zhai, Zhen Gao, Yuan-peng Du

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引用次数: 3

摘要

从酿酒葡萄变熟到成熟，日照不足是抑制酚类化合物产生的主要因素。本研究采用簇尖去除技术(CTR)对Marselan葡萄的花序进行减薄处理，测定了葡萄果皮和果酒的果实成分、酚类成分和抗氧化活性。花序的CTR降低了簇紧度，降低了可滴定酸度，增加了浆果的总可溶性固形物。CTR还增加了浆果皮花梗端总酚类物质、花青素、单宁和黄酮类物质的浓度，并提高了12种酚类化合物的浓度。它还增加了葡萄酒中总黄烷醇和花青素的浓度。CTR浆果和葡萄酒的抗氧化能力也有所提高。最后，CTR浆果果皮中酚类相关基因的表达上调。

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Effects of Flower Cluster Tip Removal on Phenolics and Antioxidant Activity of Grape Berries and Wines

Insufficient sunlight during veraison to maturity of winegrapes is a primary factor that inhibits production of phenolic compounds. In this study, a novel thinning technique called cluster tip removal (CTR) was applied to inflorescences of Vitis vinifera L. Marselan grapes, and the berry composition, phenolic profiles, and antioxidant activities of berry skins and wines were determined. CTR of inflorescences reduced cluster compactness, lowered titratable acidity, and increased total soluble solids in berries. CTR also increased concentrations of total phenolics, anthocyanins, tannins, and flavonoids in the pedicel end of berry skins and enhanced concentrations of 12 phenolic compounds. It also increased the concentrations of total flavanols and anthocyanins in wines. CTR berries and wines also had increased antioxidant capacities. Finally, expression of phenolic-related genes was upregulated in the skin of CTR berries.

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来源期刊

American Journal of Enology and Viticulture 农林科学-生物工程与应用微生物

CiteScore

3.80

自引率

10.50%

发文量

审稿时长

12-24 weeks

期刊介绍： The American Journal of Enology and Viticulture (AJEV), published quarterly, is an official journal of the American Society for Enology and Viticulture (ASEV) and is the premier journal in the English language dedicated to scientific research on winemaking and grapegrowing. AJEV publishes full-length research papers, literature reviews, research notes, and technical briefs on various aspects of enology and viticulture, including wine chemistry, sensory science, process engineering, wine quality assessments, microbiology, methods development, plant pathogenesis, diseases and pests of grape, rootstock and clonal evaluation, effect of field practices, and grape genetics and breeding. All papers are peer reviewed, and authorship of papers is not limited to members of ASEV. The science editor, along with the viticulture, enology, and associate editors, are drawn from academic and research institutions worldwide and guide the content of the Journal.