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当前位置: 首页 > 文章 > 外源激素处理对葡萄及葡萄酒香气成分的影响 西北农林科技大学学报(自然科学版) 2020 (1) 126-134
Position: Home > Articles > Effect of exogenous plant hormones on aroma components of grapes and dry red wine Journal of Northwest A & F University(Natural Science Edition) 2020 (1) 126-134

外源激素处理对葡萄及葡萄酒香气成分的影响

作  者：
权桂蓉;高翔;惠竹梅
单  位：
西北农林科技大学葡萄酒学院;陕西省葡萄与葡萄酒工程技术研究中心
关键词：
外源激素;葡萄;脱落酸;24-表油菜素内酯;香气物质
摘  要：
【目的】研究外源脱落酸(Abscisic acid,ABA)和24-表油菜素内酯(24-Epibrassinolide,EBR)对葡萄果实及葡萄酒香气成分的影响,为利用植物调节剂调控葡萄及葡萄酒品质提供参考。【方法】以欧亚种酿酒葡萄赤霞珠为试材,对葡萄植株全部果穗进行喷穗处理,设置坐果期喷施100 mg/L ABA、转色期喷施清水(ABA处理),坐果期喷施0.4 mg/L EBR、转色期喷施清水(EBR1处理),坐果期和转色期均喷施0.4 mg/L EBR(EBR2处理)和坐果期和转色期均喷施清水(对照处理,CK)4个处理,取成熟葡萄果实酿造葡萄酒,测定不同处理葡萄果实的穗质量、还原糖和可滴定酸含量及葡萄酒的残糖、pH值、干浸出物、酒精度和挥发酸;采用顶空固相微萃取-气相色谱-质谱联用技术对成熟葡萄果实和葡萄酒的香气成分进行定性和定量分析。【结果】ABA和EBR处理能提高葡萄果实还原糖含量,加速葡萄成熟,并提高葡萄果实及葡萄酒中酯类、醇类等香气物质的种类和含量。CK、ABA、EBR1、EBR2 4种处理葡萄果实中分别检测出28,34,31,31种香气物质,包括酯类、醇类、醛酮类、萜烯类、酸类和酚类等。与CK相比,ABA、EBR1和EBR2处理葡萄果实香气物质总量分别提高了24.50%,11.16%和17.17%。3个激素处理均不同程度地提高了果实酯类、醇类和醛酮类物质总量,且以ABA处理效果最好,其葡萄果实酯类物质总量较CK提高了27.82倍,醇类和醛酮类物质总量分别提高了22.29%和24.13%。【结论】外源激素ABA和EBR处理有助于葡萄果实品质提升及香气物质的合成。ABA处理葡萄酒中的酯类物质含量及EBR1和EBR2处理醇类物质含量均提高显著。
译  名：
Effect of exogenous plant hormones on aroma components of grapes and dry red wine
作  者：
QUAN Guirong;GAO Xiang;XI Zhumei;College of Enology,Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
关键词：
exogenous plant hormones;;grape;;abscisic acid;;24-epibrassinolide;;aroma components
摘  要：
【Objective】 This study investigated the influences of exogenous abscisic acid(ABA) and 24-epibrassinolide(EBR) on aroma components of grapes and wines to provide reference for the use of plant regulators to improve grapes and wines quality.【Method】 The grape clusters of Cabernet Sauvignon were treated with four spraying treatments including 100 mg/L ABA during the fruit-set period and water during the veraison(ABA treatment),0.4 mg/L EBR during the fruit-set period and water during the veraison(EBR1 treatment),0.4 mg/L EBR during the fruit-set period and 0.4 mg/L EBR before veraison(EBR2 treatment),and water during the fruit-set period and veraison(the control,CK).Ripe grape fruits were used to make wine.The contents of cluster weight,reducing sugar and titratable acid of berry as well as residual sugar,pH value,dry extract,alcohol and volatile acid of wine were measured.Besides,aroma components of grapes and wines were studied by headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).【Result】 ABA and EBR treatments increased contents of reducing sugar in grape fruits, accelerated grape ripening,and increased types and contents of aroma substances such as esters and alcohols in grape fruits and wines.A total of 28,34,31 and 31 aroma compounds including esters, alcohols, aldehydes and ketones,terpenes,acids,and phenols were detected in CK,ABA,EBR1 and EBR2 grapes, respectively.Compared with the control,aroma contents of ABA, EBR1 and EBR2 grapes were increased by 24.50%,11.16% and 17.17%,respectively.All treatments increased total amounts of fruit esters,alcohols,and aldehydes and ketones,and ABA treatment was the best.The total amount of esters in ABA grapes was increased by 27.82 times compared with CK,and the total amounts of alcohols and aldehydes/ketones were increased by 22.29% and 24.13%,respectively.【Conclusion】 Exogenous ABA and EBR treatments contributed to the improvement of grape fruit quality and the biosynthesis of aroma compounds.ABA enhanced esters content,and EBR1 and EBR2 increased alcohols content in wine significantly.

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