{"title":"乙烯酚诱导的叶片衰老增加了葡萄(Vitis vinifera cv.)中酵母可吸收氮的浓度。雷司令)","authors":"M. Hendgen, S. Schubert, O. Löhnertz","doi":"10.1111/ajgw.12500","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>Leaf senescence induces a massive shift of the nitrogen (N) allocation within plants, but its influence on the storage of yeast-assimilable N (YAN) in grapevine berries is unclear. The aim of this work was to investigate whether the YAN concentration in grape must can be increased by a targeted induction of leaf senescence.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Leaf senescence was induced in two consecutive seasons by an ethephon treatment of grapevines (<i>Vitis vinifera</i> cv. Riesling) before harvest, and its effect on the amino acid and ammonium balance of berries and must, as well as on alcoholic fermentation performance was investigated. The ethephon-induced senescence caused a significant increase in YAN concentration in berries and must, based on a general increase in most amino acids. Compared to natural senescence, the ethephon treatment led to a lower proline : arginine ratio, a lower sugar concentration in the must and a lower grape yield.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Ethephon-induced leaf senescence enhances the nutritional value of grapes and improves the fermentability of grape must.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>Our results enable wine producers to improve the nitrogen use efficiency of vines and to ensure a balanced N nutrition of the yeast.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"27 4","pages":"472-482"},"PeriodicalIF":2.5000,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/ajgw.12500","citationCount":"1","resultStr":"{\"title\":\"Ethephon-induced leaf senescence increases the concentration of yeast-assimilable nitrogen in grape must (Vitis vinifera cv. Riesling)\",\"authors\":\"M. Hendgen, S. Schubert, O. Löhnertz\",\"doi\":\"10.1111/ajgw.12500\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Aims</h3>\\n \\n <p>Leaf senescence induces a massive shift of the nitrogen (N) allocation within plants, but its influence on the storage of yeast-assimilable N (YAN) in grapevine berries is unclear. The aim of this work was to investigate whether the YAN concentration in grape must can be increased by a targeted induction of leaf senescence.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and Results</h3>\\n \\n <p>Leaf senescence was induced in two consecutive seasons by an ethephon treatment of grapevines (<i>Vitis vinifera</i> cv. Riesling) before harvest, and its effect on the amino acid and ammonium balance of berries and must, as well as on alcoholic fermentation performance was investigated. The ethephon-induced senescence caused a significant increase in YAN concentration in berries and must, based on a general increase in most amino acids. Compared to natural senescence, the ethephon treatment led to a lower proline : arginine ratio, a lower sugar concentration in the must and a lower grape yield.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Ethephon-induced leaf senescence enhances the nutritional value of grapes and improves the fermentability of grape must.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p>Our results enable wine producers to improve the nitrogen use efficiency of vines and to ensure a balanced N nutrition of the yeast.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":\"27 4\",\"pages\":\"472-482\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2021-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/ajgw.12500\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12500\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12500","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Ethephon-induced leaf senescence increases the concentration of yeast-assimilable nitrogen in grape must (Vitis vinifera cv. Riesling)
Background and Aims
Leaf senescence induces a massive shift of the nitrogen (N) allocation within plants, but its influence on the storage of yeast-assimilable N (YAN) in grapevine berries is unclear. The aim of this work was to investigate whether the YAN concentration in grape must can be increased by a targeted induction of leaf senescence.
Methods and Results
Leaf senescence was induced in two consecutive seasons by an ethephon treatment of grapevines (Vitis vinifera cv. Riesling) before harvest, and its effect on the amino acid and ammonium balance of berries and must, as well as on alcoholic fermentation performance was investigated. The ethephon-induced senescence caused a significant increase in YAN concentration in berries and must, based on a general increase in most amino acids. Compared to natural senescence, the ethephon treatment led to a lower proline : arginine ratio, a lower sugar concentration in the must and a lower grape yield.
Conclusions
Ethephon-induced leaf senescence enhances the nutritional value of grapes and improves the fermentability of grape must.
Significance of the Study
Our results enable wine producers to improve the nitrogen use efficiency of vines and to ensure a balanced N nutrition of the yeast.
期刊介绍：
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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