在整个发育和成熟过程中,红色冷硬混合葡萄组织中的素和铁反应含量
Alexander D Gapinski1, Nicolas Delchier1, Aude A Watrelot1
1Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA.
Foods (Basel, Switzerland)
|April 13, 2024
概括
像Crimson Pearl和Petite Pearl这样的耐寒的杂交葡萄品种显示出比Vitis vinifera更低的素水平. 然而,它们在收获成熟时的含量是可比的,这为葡萄酒行业提供了洞察力.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生物化学 植物生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 化合物,特别是色素,对于红葡萄酒的质量至关重要.
- 耐寒的杂交葡萄品种通常比维蒂斯·维尼费拉 (Vitis vinifera) 的度更低.
- 了解杂交葡萄中的类概况对于酒潜力至关重要.
研究的目的:
- 为了比较三种红色耐寒杂交葡萄品种 ("红色珍珠"",马奎特"",小珍珠") 与葡萄酒 (Pinot noir) 的含量.
- 分析果组织 (果汁,皮,种子) 在整个发育和成熟过程中的积.
- 为使用这些杂交品种做出明智的酒决策提供数据.
主要方法:
- 评估基本化学性质,铁反应性和含量.
- 在六个发育时间点对精选葡萄品种的果汁,皮和种子进行分析.
- 在两个生长季节 (2021年和2022年) 进行的实地研究.
主要成果:
- 杂交品种表现出与"Pinot noir"相似的性趋势,但总体皮肤和种子含量较低.
- "红色珍珠"在收获时显示出与"小珍珠"和"马奎特"相比,具有铁反应的和素含量相当.
- 尽管有发展变异,但这三种混合品种在收获成熟时具有相似的含量.
结论:
- 耐寒的杂交葡萄品种与Vitis vinifera相比,具有明显的样.
- 研究的杂交品种 (Crimson Pearl,Marquette,Petite Pearl) 在收获时显示出适用于造葡萄酒的可行的含量.
- 这项研究提供了关于"红色珍珠"和"小珍珠"葡萄的性发展的基础数据.
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