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葡萄细胞壁构成和释放与葡萄酒质量之间的联系:含甲基斯蒙酸盐的奇托桑纳米颗粒对Monastrell的影响

Rocío Gil-Muñoz¹, Juan Daniel Moreno-Olivares¹, María José Giménez-Bañón¹

¹Equipo de Enología y Viticultura, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, Jumilla 30520, Spain.

Plants (Basel, Switzerland)

|December 31, 2025

概括

甲基斯酸盐 (MeJ) 与素纳米颗粒 (MeJ-ChNPs) 结合,延迟了葡萄的成熟和修改了细胞壁. 这增强了安东素,改善了葡萄酒的颜色和质量.

科学领域:

农业科学农业科学
植物科学植物科学
食品科学食品科学食品科学

背景情况:

葡萄酒对诱导者的反应对葡萄酒的质量至关重要.
甲基斯酸盐 (MeJ) 是一种具有潜在益处的挥发性诱导剂.
素纳米粒子 (ChNPs) 为诱导者提供了一个稳定的输送系统.

研究的目的:

评估MeJ-ChNPs,以提高Monastrell葡萄的稳定性和有效性.
研究MeJ-ChNP对葡萄细胞壁特征和成分的影响.
评估这些处理对葡萄酒质量属性的影响.

主要方法:

将MeJ,ChNPs和MeJ-ChNPs应用于Monastrell葡萄树上的应用.
分析细胞壁形态,化合物成分和氨酸生物合成.
对葡萄的成熟度和葡萄酒的色彩特性进行评估.
多变量统计分析 (PCA,相关性).

主要成果:

与对照组相比,MeJ-ChNPs显著延迟了葡萄的成熟.
与MeJ-ChNPs一起观察到细胞壁厚度增加和变化的样.
在经过处理的葡萄中发现了增强的安托西亚宁生物合成和独特的色彩特性.
纳米粒子配方提高了诱导器的稳定性和有效性.

结论:

MeJ-ChNP是调节葡萄成熟和细胞壁结构的有效策略.
这些修改对化合物的提取能力和葡萄酒颜色产生了积极的影响.
基于纳米粒子的诱导剂在提高葡萄和葡萄酒质量方面表现有前途.

关键词:

细胞壁的组成细胞壁的组成基托桑纳米颗粒基托桑纳米颗粒葡萄藤是一种葡萄.甲基斯蒙酸盐是什么类化合物类化合物类化合物葡萄酒质量葡萄酒质量

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