栽培措施对酿酒葡萄赤霞珠和霞多丽果皮脂肪酸组分的影响  

Effects of Filed Management Practices and Harvest Time on Fatty Acid Composition of Cabernet Sauvignon and Chardonnay(Vitis vinifera L.) Berries Skins

作　　者：鞠延仑 刘敏[1] 赵现方[1] 曾婕[1] 闵卓[1] 房玉林[1,2] JU Yanlun;LIU Min;ZHAO Xianfang;ZENG Jie;MIN Zhuo;FANG Yulin(College of Enology, Northwest A&F University, Yangling 712100, China;Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨陵712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨陵712100

出　　处：《食品科学》2017年第3期107-113,共7页Food Science

基　　金：引进国际先进农业科学技术计划(948计划)项目(2014-Z20);国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-2p-04);陕西省科技统筹创新工程计划项目(2013KTCL02-01)

摘　　要：为研究栽培措施对酿酒葡萄脂肪酸组分的影响,以欧亚种(Vitis vinifera L.)酿酒葡萄品种赤霞珠(Cabernet Sauvignon)、霞多丽(Chardonnay)为实验材料,通过植物生长调节剂、摘叶、机械损伤、套袋、不同采收时间等方式进行处理分析。结果表明:葡萄果皮不饱和脂肪酸主要由亚油酸、油酸、棕榈油酸组成;亚麻酸未检测出;饱和脂肪酸主要由棕榈酸、硬脂酸、山嵛酸、花生酸组成。脱落酸、茉莉酸甲酯、光照强度、采收时间、机械损伤处理能够影响亚油酸的含量,并且这种影响与品种有关。在两个品种葡萄果皮中,都发现了呈显著正相关的脂肪酸组分,但品种间差异较大;在霞多丽葡萄果皮中,呈显著正相关的脂肪酸组分明显多于赤霞珠;并且,饱和脂肪酸之间的相关性强于不饱和脂肪酸之间的相关性。结果将为改善葡萄果皮脂肪酸组分,进而提高果实品质提供理论依据。The effects of plant growth regulator, leaf removal, wounding, bagging and harvest time on the fatty acid composition of wine grapes were studied. The experimental treatments were conducted using Cabernet Sauvignon (Vitis vinifera L.) and Chardonnay (Vitis vinifera L.). Our results showed that 16 fatty acids were detected in grape skins. The unsaturated fatty acids mainly consisted of linoleic acid, oleic acid and palmitoleic acid; however, no linolenic acid was detected. In addition, the saturated fatty acids mainly consisted of palmitic acid, stearic acid, behenic acid and arachidic acid. Abscisic acid (ABA), methyl jasmonate (MeJA), light intensity, wounding and harvest time potentially affected the content of linoleic acid. In the berry skins of both varieties, we found a positive relationship among some fatty acids, but large differences were observed between the two varieties. In the skin of Chardonnay grapes, significantly more fatty acids with a positive relationship between each other compared with Cabernet Sauvignon, and what is more, there was a stronger relationship between saturated fatty acids than between unsaturated ones. These results could be helpful for vineyard management and for improving the quality of grapes in terms of fatty acid composition.

关 键 词：栽培措施 酿酒葡萄 脂肪酸组分 相关性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]