葡萄与葡萄酒中细胞壁的研究进展  

Research progress of cell wall in grape and wine

作　　者：高宇 袁华璐 缪榕 薛飞 宋士任[1] 叶文秀 卢江[1] GAO Yu;YUAN Hualu;MIAO Rong;XUE Fei;SONG Shiren;YE Wenxiu;LU Jiang(Center for Viticulture and Enology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院葡萄与葡萄酒研究中心,上海200240

出　　处：《中外葡萄与葡萄酒》2020年第6期54-59,共6页Sino-Overseas Grapevine & Wine

基　　金：国家重点研发项目(2019YFD1002500);国家自然科学基金青年基金项目(BC1500140);上海交通大学青年教师启动计划项目(AF1500068)。

摘　　要：近年来,人们对植物细胞壁的认识已经不仅限于其为细胞提供的基本支撑作用,而更多的认为由多糖及糖蛋白组成的细胞壁是一个组分复杂而又被精细调控的细胞器。研究人员通过对检测技术的探索创新,逐步明晰了葡萄果实细胞壁内各种大分子在葡萄与葡萄酒生产中所担任的重要角色。本文将以检测技术的发展为脉络,对葡萄果实发育成熟中细胞壁大分子组分结构的精细调控、葡萄酒发酵浸皮过程中的细胞壁降解机制、果皮细胞中多酚等功能物质萃取、稳定和细胞壁大分子结构间的关系等相关研究进展进行总结与展望。The understanding of plant cell wall is now far beyond the basic supporting structure,but more like a complex and precisely regulated organelle which consists of heterogenous polysaccharides and glycoproteins.The development and innovation of analytical techniques have broaden our view on the roles of grape berry cell wall in grape and wine production.This review has summarized the recent key findings in cell wall structural regulation in grape berry development,the mechanisms of grape cell wall deconstruction in wine fermentation,the interaction between the functional compounds extraction,stabilization and cell wall polymers.

关 键 词：细胞壁 检测技术 葡萄 葡萄酒 

分 类 号：S663.1[农业科学—果树学] TS262.61[农业科学—园艺学]