小组微气候影响Pinot noir葡萄的氨基酸和样
Romy Moukarzel1, Amber K Parker1, Olaf J Schelezki1
1Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
Frontiers in plant science
|June 23, 2023
概括
温室温度升高会增加Pinot noir葡萄中的可溶性固体和氨基酸总量,但不会影响果的重量. 这项研究有助于未来的葡萄栽培适应气候变化的战略.
科学领域:
- 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 适应气候变化 适应气候变化
背景情况:
- 气候变化引起的温度升高会影响葡萄树的表态和代谢物积累.
- 这些变化显著影响了Pinot noir葡萄的成分和葡萄酒的质量,特别是在新西兰.
研究的目的:
- 为了研究高集群微气候温度在维拉森对Pinot noir葡萄的成分的影响.
- 量化新鲜重量,可溶性固体总量,素,和氨基酸的变化.
主要方法:
- 皮诺诺瓦尔葡萄在两个赛季 (2018/19,2019/20) 的时间里在受控的环境室中生长.
- 葡萄酒在实验时经历了白天温度变化 (白天:22°C或30°C;夜间:15°C).
- 在收获和果发育期间 (第二季) 分析了代谢物积累.
主要成果:
- 果的重量没有受到温度升高的影响.
- 在30°C时,可溶性固体总量显著增加,而不会影响果的水分.
- 在第一季的高温下,安托西亚宁含量下降;含量没有显著变化.
- 总氨基酸度在第二个季节的收获时增加,在中期和成熟阶段的度升高.
结论:
- 葡萄酒时的高温会改变葡萄的关键代谢物,特别是增加总溶性固体和特定的氨基酸.
- 观察到氨基酸概况的质量变化,特别是α-甲酸酸盐家族.
- 调查结果为开发Pinot noir葡萄种植的气候变化适应战略提供了关键数据.
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