酿酒葡萄新品系‘黑珍珠’果实品质分析

doi:10.7506/spkx1002-6630-20180518-255

食品科学 ›› 2019, Vol. 40 ›› Issue (11): 62-69.doi: 10.7506/spkx1002-6630-20180518-255

酿酒葡萄新品系‘黑珍珠’果实品质分析

彭文婷1,2，王雯染1,2，杨航宇1,2，陈为凯1,2，杨哲1,2，何非1,2，王军1,2,*

1.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，北京 100083；2.农业农村部葡萄酒加工重点实验室，北京 100083

出版日期:2019-06-15 发布日期:2019-06-28
基金资助:
现代农业产业技术体系建设专项（CARS-29）

Fruit Quality Analysis of the New Wine Grape Variety ‘Pearl Noir’

PENG Wenting1,2, WANG Wenran1,2, YANG Hangyu1,2, CHEN Weikai1,2, YANG Zhe1,2, HE Fei1,2, WANG Jun1,2,*

1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

Online:2019-06-15 Published:2019-06-28

摘要/Abstract

摘要： 为了研究‘黑珍珠’葡萄果实的酿酒特性，探究其亲本信息，分别利用高效液相色谱-质谱（high performance liquid chromatography-mass spectrometry，HPLC-MS）和气相色谱-质谱（gas chromatography-mass spectrometer，GC-MS）技术分析了‘黑珍珠’葡萄果实的花色苷和香气化合物的组成及含量。HPLC-MS分析结果表明，‘黑珍珠’葡萄果皮中花色苷总量为2 774.76 mg/kg mf，以花色素双葡萄糖苷为主（71.2%），推测其含有非欧亚种葡萄的血缘。GC-MS分析结果表明，‘黑珍珠’葡萄果实香气化合物以游离态与糖苷结合态形式存在，共检测到123 种化合物。简单序列重复分析结果表明，在供试品种（‘贝达’、‘烟73’和‘Kolor’）中未发现‘黑珍珠’的亲本。由于‘黑珍珠’果皮花色苷的种类与含量丰富，且其单品种葡萄酒颜色深，未来可以作为酿造具有地区特色红葡萄酒的新品种或调色新品种。

关键词: 酿酒葡萄‘黑珍珠’, 花色苷, 挥发性香气物质, 简单序列重复标记

Abstract: In order to study the wine-making characteristics of ‘Pearl Noir’ grape and its parental information, the compositions and the contents of anthocyanins and volatile compounds in ‘Pearl Noir’ grapes were analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), respectively. HPLC-MS results showed that the content of total anthocyanins in ‘Pearl Noir’ skin was 2 774.76 mg/kg mf and the high proportion of diglucoside anthocyanin (71.2%) indicated that ‘Pearl Noir’ may have a potential genetic relationship with non-vinifera grapes. GC-MS results showed that a total of 123 volatile compounds in free and/or glycosidically-bound forms were detected in ‘Pearl Noir’ grapes. Simple sequence repeats (SSR) analysis showed that no parents of ‘Pearl Noir’ were found in all tested cultivars (‘Beta’, ‘Yan 73’ and ‘Kolor’). In the future, ‘Pearl Noir’ grapes can be used as a new variety to make wine with regional characteristics or to enhance wine color by blending with pale red wines due to the high content of anthocyanins in its skin and the deep color possessed by its varietal wines.

Key words: wine grape ‘Pearl Noir’, anthocyanins, volatile compounds, simple sequence repeats markers

中图分类号:

S663.1

彭文婷，王雯染，杨航宇，陈为凯，杨哲，何非，王军. 酿酒葡萄新品系‘黑珍珠’果实品质分析[J]. 食品科学, 2019, 40(11): 62-69.

PENG Wenting, WANG Wenran, YANG Hangyu, CHEN Weikai, YANG Zhe, HE Fei, WANG Jun. Fruit Quality Analysis of the New Wine Grape Variety ‘Pearl Noir’[J]. FOOD SCIENCE, 2019, 40(11): 62-69.

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酿酒葡萄新品系‘黑珍珠’果实品质分析

Fruit Quality Analysis of the New Wine Grape Variety ‘Pearl Noir’

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