欧亚种‘丹娜’葡萄不同砧穗组合果实香气物质的差异比较

doi:10.7506/spkx1002-6630-20220216-108

食品科学 ›› 2022, Vol. 43 ›› Issue (24): 223-231.doi: 10.7506/spkx1002-6630-20220216-108

• 成分分析 • 上一篇

欧亚种‘丹娜’葡萄不同砧穗组合果实香气物质的差异比较

韩晓，杨航宇，陈为凯，王宇，王军，何非

（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，农业农村部葡萄酒加工重点实验室，北京 100083）

发布日期:2022-12-28
基金资助:
财政部和农业农村部：国家现代农业产业技术体系项目（CARS-29）

Comparison of Differences in Aroma Components among Vitis vinifera L. cv. ‘Tannat’ Grapes Grafted onto Different Rootstocks

HAN Xiao, YANG Hangyu, CHEN Weikai, WANG Yu, WANG Jun, HE Fei

(Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Published:2022-12-28

摘要/Abstract

摘要： 利用气相色谱-质谱联用技术，连续两年（2016和2017年）研究了‘1103P’、‘140R’、‘101-14’、‘3309C’、‘SO4’和‘贝达’6 种砧木嫁接对‘丹娜’（Vitis vinifera L. cv. ‘Tannat’）葡萄果实香气物质积累的影响。结果表明：2016年，不同砧木对果实香气影响更加显著，其中‘1103P’可以显著提高‘丹娜’葡萄果实C6/C9类物质的总含量，游离态的己醇、(Z)-3-己烯醇、(E)-2-己烯醛和正己醛是其特征性的C6/C9化合物；‘140R’有利于‘丹娜’葡萄果实酯类物质的合成；而‘3309C’则降低了‘丹娜’葡萄果实酯类、C6/C9类和挥发性酚类香气物质的含量。‘贝达’和‘SO4’在两个年份中均提高了‘丹娜’葡萄果实萜烯类物质的含量；‘SO4’还可以显著提高‘丹娜’葡萄果实C13-降异戊二烯类物质的含量，其特征性C13-降异戊二烯类化合物为游离态(E)-β-大马士酮和(Z)-β-大马士酮。本研究可以为实际生产中‘丹娜’葡萄嫁接砧木的选择与应用提供一定的参考。

关键词: 酿酒葡萄；‘丹娜’；砧木；香气物质；气相色谱-质谱联用技术

Abstract: In the present research, the effects of grafting onto six rootstocks including ‘1103P’, ‘140R’, ‘101-14’, ‘3309C’, ‘SO4’ and ‘Beta’ on the accumulation of aromatic compounds in ‘Tannat’ (Vitis vinifera L.) grapes from the 2016 and 2017 vintages were studied by using gas chromatography-mass spectrometry (GC-MS). The results showed that the effect of different rootstocks on grape aroma was more significant for the 2016 vintage. ‘1103P’ could significantly increase the content of C6/C9 compounds in ‘Tannat’ grapes and free hexanol, (Z)-3-hexenol, (E)-2-hexenal and 1-hexanal were the characteristic C6/C9 compounds; ‘140R’ was beneficial to the synthesis of esters in ‘Tannat’ grapes, while ‘3309C’ showed a tendency to reduce the contents of C6/C9 compounds, esters and volatile phenols in ‘Tannat’ grapes. Both ‘Beta’ and ‘SO4’ increased the content of terpenes in ‘Tannat’ grapes from both vintages, and ‘SO4’ also could significantly increase the content of C13-norisoprenoids in ‘Tannat’ grapes, with the characteristic ones being free (E)-β-damasone and (Z)-β-damasone. The research results provide a reference for the selection and application of the grafting rootstocks for ‘Tannat’ grapes in practical production.

Key words: wine grape; ‘Tannat’; rootstock; aromatic components; gas chromatography-mass spectrometry

中图分类号:

S663.1

韩晓，杨航宇，陈为凯，王宇，王军，何非. 欧亚种‘丹娜’葡萄不同砧穗组合果实香气物质的差异比较[J]. 食品科学, 2022, 43(24): 223-231.

HAN Xiao, YANG Hangyu, CHEN Weikai, WANG Yu, WANG Jun, HE Fei. Comparison of Differences in Aroma Components among Vitis vinifera L. cv. ‘Tannat’ Grapes Grafted onto Different Rootstocks[J]. FOOD SCIENCE, 2022, 43(24): 223-231.

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欧亚种‘丹娜’葡萄不同砧穗组合果实香气物质的差异比较

Comparison of Differences in Aroma Components among Vitis vinifera L. cv. ‘Tannat’ Grapes Grafted onto Different Rootstocks

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