收割后葡萄脱水:葡萄中的乙醇消散和生化变化
Alessandro Bianchi1, Stefano Pettinelli1, Gregorio Santini1
1Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy.
Journal of the science of food and agriculture
|October 11, 2023
概括
收获后葡萄的脱水显著降低了乙醇水平,与体重减轻和厌氧酶活性降低相关. 这种转变促进了氧化代谢,这对于葡萄在干燥过程中的品质至关重要.
科学领域:
- 农业科学 农业科学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄在收获后脱水期间经历代谢转变,影响最终产品的质量.
- 乙醇生产是葡萄脱水过程中的关键代谢步骤.
- 在葡萄酒脱水过程中,乙醇消耗的动态仍然未得到量化.
研究的目的:
- 测量拉博索葡萄在收获后脱水过程中的乙醇消耗量.
- 为了研究果中相关的化学-生物化学变化.
主要方法:
- 对拉博索葡萄进行受控的收获后脱水.
- 监测乙醇消散和体重减轻的情况.
- 酶活性测定无氧代谢指标 (酒精脱酶,酸盐脱酶,乳酸脱酶).
- 测量氧酶活性和多氧化.
主要成果:
- 乙醇消耗占体重减轻的36%.
- 在乙醇消散和葡萄体重减轻之间观察到强烈的相关性 (r2 = 0.989).
- 酒精脱酶,酸盐脱酶和乳酸脱酶的活性随着脱水而显著下降.
- 脂氧酶活性在27%的体重减轻时达到峰值;多氧化保持稳定,然后下降.
结论:
- 脱水期间的乙醇消散会使葡萄的新陈代谢从无氧转向氧化途径.
- 这种代谢过渡与降低无氧酶活性和减肥有关.
- 这项研究表明,用于监测果脱水期间的新陈代谢的传感器可能是一个有价值的商业工具.
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