高活力根茎恶化草本在Vitis vinifera中的注释 L. cv. 在潮湿的气候下,卡伯内特索维尼翁果和葡萄酒

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Updated: Sep 11, 2025

13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.5K

Xiao Han^1,2,3, Haocheng Lu^1,2, Xia Wang³

¹Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods (Basel, Switzerland)

|August 14, 2025

概括

根茎显著影响卡伯内特索维尼翁葡萄酒的香味. 根基1103P增加了绿叶的挥发性化合物,改变了葡萄酒的风味,而5A和SO4的影响较小.

科学领域:

葡萄种植葡萄种植葡萄种植
葡萄酒学葡萄酒学葡萄酒学
植物科学植物科学

背景情况:

在葡萄栽培中,根茎对于管理生物和非生物压力至关重要.
葡萄和葡萄酒的香味是葡萄酒质量的关键决定因素.

研究的目的:

为了研究不同根茎对卡伯内特索维尼翁葡萄和葡萄酒的芳香成分的影响.
为了指导根茎选择,以优化葡萄酒的香气概况.

主要方法:

在Cabernet Sauvignon葡萄和在根茎1103P,5A和SO4上接种的葡萄酒中的芳香挥发物的分析.
关键的芳香相关基因 (例如VvADH2,VvLOXA) 的基因表达分析.
正角部分最小平方差分分析 (OPLS-DA) 用于识别差异性化合物.

主要成果:

根源1103P,5A和SO4不同改变的芳香挥发性成分.
根源1103P显著增加了葡萄和葡萄酒中的绿叶挥发性度 (例如,1-hexanol,1-hexanal).
与氧化酶 (LOX) - 氧化酶 (HPL) 途径相关的基因表达被根茎1103P.P.改变.
葡萄酒和根茎影响了诸如VvLOXA,VvLOXC,VvHPL1,VvADH1,VvADH2和VvAAT等基因的共同调节.

结论:

根茎的选择极大地影响葡萄酒的香味,特别是绿叶的挥发性特征.
根源1103P促进了绿叶挥发物的较高度,有助于"绿色"葡萄酒的风味.
葡萄藤的活力受到根茎的影响,在塑造最终的葡萄酒香气方面也发挥了作用.

关键词:

洛克斯-HPLL是什么意思香味香气味道味道味道味道绿色的味道,绿色的味道.根茎根茎根茎根茎根茎葡萄酒葡萄酒葡萄酒

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