在葡萄树上葡萄枯作为一种可持续的创新,优质葡萄酒和成熟度脱
Davide Bianchi1, Guglielmo Puccio2, Valentina Ricciardi2
1Dipartimento di Scienze Agrarie ed Ambientali, via G. Celoria 2, 20133, Milano, Italy.
Plant physiology and biochemistry : PPB
|September 24, 2025
概括
通过比较优质葡萄酒的葡萄枯方法,这项研究发现,在葡萄树上枯 (PD) 是传统果汁脱水 (FD) 的可持续替代方案. 这两种方法都产生了类似的葡萄含量,但FD产生的葡萄酒含有更高的多,而PD葡萄酒保留了更大的抗氧化活性.
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
- 分子生物学分子生物学
背景情况:
- 传统的葡萄酒生产使用葡萄枯来提高度和复杂性.
- 两个主要的枯技术包括果实脱水 (FD) 和葡萄树枯 (PD).
- 了解这些方法对葡萄和葡萄酒成分的影响以及分子反应对于优化优质葡萄酒生产至关重要.
研究的目的:
- 为了比较果汁脱水 (FD) 和葡萄树枯 (PD) 对科尔维纳葡萄的成分的影响.
- 评估FD和PD对产生的葡萄酒质量和化学特征的影响.
- 研究经过FD和PD处理的葡萄中的转录组动态.
主要方法:
- 科尔维纳葡萄经历了两种枯燥技术:果汁脱水 (FD) 和在葡萄树上的脚扭转 (PD).
- 分析了葡萄和葡萄酒的成分,包括含糖量,化合物和抗氧化活性.
- 进行了转录组分析,以确定差异表达的基因和代谢途径转移.
主要成果:
- FD和PD都导致了类似的葡萄糖积累和果体重减轻,含量稳定,抗氧化活性下降.
- 与PD葡萄酒相比,FD衍生葡萄酒表现出较高的安托西亚尼和多水平.
- PD葡萄酒保留了更高的抗氧化活性,可能是由于其肌结构的差异.
- 转录组分析显示,斯蒂尔和pectin代谢发生了显著的变化,FD果显示较强的与压力相关的基因激活.
结论:
- 虽然葡萄的含量是可比的,但FD和PD导致不同的葡萄酒成分和转录基因特征.
- 葡萄树上枯 (PD) 为优质葡萄酒生产提供了一个可持续的,节能的替代方案.
- PD保持葡萄酒质量,同时减少对环境的影响,与气候变化减缓和低影响葡萄种植目标保持一致.
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