栽培措施对酿酒葡萄赤霞珠和霞多丽果皮脂肪酸组分的影响

doi:10.7506/spkx1002-6630-201703018

食品科学

栽培措施对酿酒葡萄赤霞珠和霞多丽果皮脂肪酸组分的影响

鞠延仑1，刘敏1，赵现方1，曾婕1，闵卓1，房玉林1,2,*

1.西北农林科技大学葡萄酒学院，陕西杨陵 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨陵 712100

出版日期:2017-02-15 发布日期:2017-02-28

Effects of Filed Management Practices and Harvest Time on Fatty Acid Composition of Cabernet Sauvignon and Chardonnay (Vitis vinifera L.) Berries Skins

JU Yanlun1, LIU Min1, ZHAO Xianfang1, ZENG Jie1, MIN Zhuo1, FANG Yulin1,2,*

1. College of Enology, Northwest A&F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China

Online:2017-02-15 Published:2017-02-28

摘要/Abstract

摘要： 为研究栽培措施对酿酒葡萄脂肪酸组分的影响，以欧亚种（Vitis vinifera L.）酿酒葡萄品种赤霞珠（Cabernet Sauvignon）、霞多丽（Chardonnay）为实验材料，通过植物生长调节剂、摘叶、机械损伤、套袋、不同采收时间等方式进行处理分析。结果表明：葡萄果皮不饱和脂肪酸主要由亚油酸、油酸、棕榈油酸组成；亚麻酸未检测出；饱和脂肪酸主要由棕榈酸、硬脂酸、山嵛酸、花生酸组成。脱落酸、茉莉酸甲酯、光照强度、采收时间、机械损伤处理能够影响亚油酸的含量，并且这种影响与品种有关。在两个品种葡萄果皮中，都发现了呈显著正相关的脂肪酸组分，但品种间差异较大；在霞多丽葡萄果皮中，呈显著正相关的脂肪酸组分明显多于赤霞珠；并且，饱和脂肪酸之间的相关性强于不饱和脂肪酸之间的相关性。结果将为改善葡萄果皮脂肪酸组分，进而提高果实品质提供理论依据。

关键词: 栽培措施, 酿酒葡萄, 脂肪酸组分, 相关性

Abstract: The effects of plant growth regulator, leaf removal, wounding, bagging and harvest time on the fatty acid composition of wine grapes were studied. The experimental treatments were conducted using Cabernet Sauvignon (Vitis vinifera L.) and Chardonnay (Vitis vinifera L.). Our results showed that 16 fatty acids were detected in grape skins. The unsaturated fatty acids mainly consisted of linoleic acid, oleic acid and palmitoleic acid; however, no linolenic acid was detected. In addition, the saturated fatty acids mainly consisted of palmitic acid, stearic acid, behenic acid and arachidic acid. Abscisic acid (ABA), methyl jasmonate (MeJA), light intensity, wounding and harvest time potentially affected the content of linoleic acid. In the berry skins of both varieties, we found a positive relationship among some fatty acids, but large differences were observed between the two varieties. In the skin of Chardonnay grapes, significantly more fatty acids with a positive relationship between each other compared with Cabernet Sauvignon, and what is more, there was a stronger relationship between saturated fatty acids than between unsaturated ones. These results could be helpful for vineyard management and for improving the quality of grapes in terms of fatty acid composition.

Key words: field management practices, wine grape, fatty acid composition, correlation

中图分类号:

TS255.2

鞠延仑，刘敏，赵现方，曾婕，闵卓，房玉林. 栽培措施对酿酒葡萄赤霞珠和霞多丽果皮脂肪酸组分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201703018.

JU Yanlun, LIU Min, ZHAO Xianfang, ZENG Jie, MIN Zhuo, FANG Yulin. Effects of Filed Management Practices and Harvest Time on Fatty Acid Composition of Cabernet Sauvignon and Chardonnay (Vitis vinifera L.) Berries Skins[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201703018.

[1]	陈蒙恩，赵聪，韩素娜，周丹凤，李建民，张劲，黄润娜，王晓毅，邓杰，胡晓龙. 基于高通量测序的陶融型大曲微生物群落结构分析[J]. 食品科学, 2021, 42(8): 106-113.
[2]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[3]	杨飞艳，辜雪冬，孙术国，罗章，谢司伟，黄文阳. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学, 2021, 42(5): 46-54.
[4]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[5]	张明珠，吴学凤，穆冬冬，许博阳，孙伟，蒋俊树，闫晓明，郑志，姜绍通，李兴江. 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析[J]. 食品科学, 2021, 42(18): 111-118.
[6]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[7]	袁慧芝，荀一萍，蒲晓璐，朱宏，王世杰. 母乳低聚糖与婴儿肠道菌群相关性研究进展[J]. 食品科学, 2021, 42(13): 319-325.
[8]	王馨云，谢晶. 不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性[J]. 食品科学, 2020, 41(5): 200-206.
[9]	张莉会，汪超，廖李，安可婧，胡建中，乔宇. 草莓干燥过程中酯类香气化合物及相关酶活性的变化[J]. 食品科学, 2020, 41(4): 172-177.
[10]	庄洋，陈露，田成，莫开菊，汪兴平. 腐乳营养成分与质构特征及其偏相关分析[J]. 食品科学, 2020, 41(3): 80-85.
[11]	李枝芳，姚轶俊，张磊，王立峰. 不同品种大米组分含量与米饭加工品质特性的关系[J]. 食品科学, 2020, 41(23): 35-41.
[12]	穆德伦，乌日娜，崔亮，杨慧，孙雪婷，祝新媛，武俊瑞. 大豆品种对毛霉菌发酵腐乳营养品质的影响[J]. 食品科学, 2020, 41(23): 159-165.
[13]	陈雪，张永利，闫宗科，孟勤燕，齐欢，李浩浩，贾智勇. 凤香型酒醅微生物群落演替及其与理化指标的相关性分析[J]. 食品科学, 2020, 41(22): 200-205.
[14]	孙娜，张雅婷，于寒松，朱先明，朱世杰，周树辉，任大勇. 发酵型青腐乳菌群结构与风味物质及其相关性分析[J]. 食品科学, 2020, 41(22): 177-183.
[15]	汪春玲，付仁豪，裴志胜，林向东，谢起斌，冯爱国,. 基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性[J]. 食品科学, 2020, 41(21): 182-188.

栽培措施对酿酒葡萄赤霞珠和霞多丽果皮脂肪酸组分的影响

Effects of Filed Management Practices and Harvest Time on Fatty Acid Composition of Cabernet Sauvignon and Chardonnay (Vitis vinifera L.) Berries Skins

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价