海藻在葡萄栽培中的应用:葡萄品质研究综述

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2021-01-01 DOI:10.1051/CTV/20213601009

G. Gutiérrez-Gamboa, Y. Moreno-Simunovic

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引用次数: 9

摘要

海藻细胞壁含有大量的有机和无机成分，其中多糖具有重要的生物活性。一些研究人员认为，海藻中的多糖在葡萄栽培中可以作为生物激发剂，触发叶子和葡萄果实中酚类化合物的合成。海藻在葡萄叶面施用后的作用机制尚不完全清楚，但本文对此进行了讨论。概述了海藻叶面施用对葡萄产量、葡萄和葡萄酒品质影响的最新研究，并对该领域的近期研究前景进行了展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Seaweeds in viticulture: a review focused on grape quality

Cell walls of seaweeds contain a wide number of organic and inorganic constituents, of which polysaccharides have important biological activity. Some researchers suggest that polysaccharides from seaweeds can behave as biotic elicitors in viticulture, triggering the synthesis of phenolic compounds in leaves and grape berries. The mechanism of action of seaweeds after a foliar application to grapevines is not fully understood but it is discussed in this review. An overview of the recent research focused on the effects of seaweeds foliar applications on grapevine productivity, on grape and wine quality is included as well as a short-term future perspective for the research in this field.

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.