在两种灌条件下,葡萄品种对高温引起的黄酸变化具有不同的敏感性
Inmaculada Pascual1, Johann Martínez-Lüscher1, Juan José Irigoyen1
1University of Navarra, BIOMA Institute for Biodiversity and the Environment, Plant Stress Physiology Group (Associated Unit to EEAD, CSIC), Irunlarrea 1, 31008, Pamplona Spain.
Food research international (Ottawa, Ont.)
|September 4, 2024
概括
葡萄藤类黄酸对热量和干旱压力做出反应. 高温降低了安东素,但缺水灌减轻了这一点,影响因葡萄品种而异.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 农业科学 农业科学
背景情况:
- 葡萄藤 (Vitis vinifera L.) 的质量受到环境因素的影响.
- 气候变化,包括气温上升和降雨模式变化,对葡萄种植提出了挑战.
- 黄酸是葡萄中的关键化合物,影响颜色,味道和健康益处.
研究的目的:
- 为了研究温度升高和干旱压力对葡萄的黄胺样本的影响.
- 评估这些压力因素对不同红葡萄品种的综合影响.
- 了解对气候变化相关压力因素的基因型特异反应.
主要方法:
- 在受控的温室条件下种植了四种葡萄酒品种 (天普拉尼罗,卡伯内索维尼翁,梅罗特,格雷纳切).
- 处理包括环境与升高温度 (+4°C) 和完全与缺水灌 (50%的田地容量).
- 分析了葡萄的黄类化合物度和特征 (素,黄类化合物).
主要成果:
- 温度升高通常会降低安东酸的度,而缺水灌显示出缓解效应.
- 温度升高和缺水灌都增加了甲基化安素和黄醇的添加.
- 升高的温度有利于乙基化酸,而缺陷灌增加了三基化酸和黄.
- 葡萄对综合压力的黄类反应是基因型依赖的,特普拉尼罗最受影响,格雷纳切最不敏感.
结论:
- 温度升高和干旱显著改变了葡萄葡萄酒中的黄胺 (flavonoid) 配置.
- 缺水灌可以部分抵消热量对酸的负面影响.
- 葡萄品种在适应气候变化压力因素方面发挥着至关重要的作用.
- 了解这些反应对于未来气候情景下可持续的葡萄种植至关重要.
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