外源喷施茉莉酸甲酯类对‘黑比诺’葡萄及葡萄酒香气品质的影响  

Effect of Exogenous Application of Methyl Jasmonate and Methyl Dihydrojasmonate on the Aroma Compounds of Pinot Noir Grapes and Wine

作　　者：高阳 冶楠 孔祥锦 马英虎 吴娟弟 韩舜愈[1,2,3] 李蔚 GAO Yang;YE Nan;KONG Xiangjin;MA Yinghu;WU Juandi;HAN Shunyu;LI Wei(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou Gansu 730070,China;Research and Development Center of Wine Industry in Gansu Province,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070 [3]甘肃省葡萄与葡萄酒产业技术研发中心,甘肃兰州730070

出　　处：《食品与发酵科技》2022年第6期1-8,共8页Food and Fermentation Science & Technology

基　　金：甘肃农业大学公招博士科研启动基金(GAU-KYQD-2020-21);甘肃省青年科技基金计划(21JR7RA849);甘肃省商务厅葡萄酒产业发展专项资金项目(GCJ-2019-125-1)。

摘　　要：茉莉酸甲酯(Methyl Jasmonate,MeJA)和二氢茉莉酸甲酯(Methyl Dihydrojasmonate,MDJA)是常见的茉莉酸甲酯类植物生长调节剂。本试验在转色初期对‘黑比诺’葡萄进行0.1、1.0、5.0、10.0、15.0 mmol/L浓度MeJA和MDJA的叶面喷施处理,采用HS-SPME-GC-MS技术分析采收期果实及酒样中挥发性香气化合物含量。结果表明,茉莉酸甲酯类处理后‘黑比诺’葡萄中挥发性香气化合物总含量均提升,经脂肪酸代谢产生的香气化合物总含量显著提升(P<0.05),所有处理中1.0 mmol/L MDJA效果最佳。结合热图、主成分、偏最小二乘法和香气轮廓对酒中香气化合物分析表明,MeJA处理后葡萄酒体花香味提升,其中贡献突出的是癸酸乙酯、乙酸异戊酯、苯乙醇、苯甲醇、壬醛与辛酸乙酯,且在0.1 mmol/L浓度处理效果最佳;MDJA处理后酒体的果香味更突出,影响较大的是癸酸乙酯、乙酸异戊酯、辛酸乙酯与1-辛醇,且在1.0 mmol/L处理效果最佳。本研究从多元统计视角明确了不同浓度的MeJA和MDJA对‘黑比诺’葡萄及葡萄酒中挥发性香气化合物含量的影响,根据结果推测后期可进行0.1 mmol/L MeJA和1.0 mmol/L MDJA混合喷施处理,为葡萄酒品质调控和提升提供理论基础。Methyl jasmonate(MeJA)and Methyl Dihydro jasmonate(MDJA)are common methyl jasmonatebased plant growth regulators.In this experiment,foliar sprays of MeJA and MDJA at 0.1,1.0,5.0,10.0 and15.0 mmol/L were applied to’Pinot noir’grapes at the beginning of color change to investigate the effects on the aroma quality of’Pinot noir’grapes and its wine,using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.The results showed that the total content of volatile aroma compounds in’Pinot noir’grapes was elevated by MeJA and MDJA,and the total content of aroma compounds produced by fatty acid metabolism was significantly elevated(P<0.05),and 1.0 mmol/L MDJA was the most effective among all treatments.The analysis of aroma compounds in wine by combining heat map,principal components,partial least squares and aroma profile showed that the MeJA treatment enhanced the floral aroma of the wine body,with the outstanding contribution of ethyl decanoate,isoamyl acetate,phenethyl alcohol,benzyl alcohol,nonanal and ethyl octanoate,and the best treatment effect was achieved at 0.1 mmol/L concentration.The fruit aroma of the wine was more prominent after MDJA treatment,and the most influential ones were ethyl decanoate,isoamyl acetate,ethyl caprylate and 1-octanol,and the best effect was obtained at 1.0 mmol/L.This study clarified the effects of different concentrations of MeJA and MDJA on the content of volatile aroma compounds in’Pinot Noir’grapes and wines from a multivariate statistical perspective,based on the results,it was speculated that a mixture of 0.1 mmol/L MeJA and 1.0 mmol/L MDJA could be sprayed at a later stage,and the results can provide a theoretical basis for wine quality regulation and enhancement.

关 键 词：茉莉酸甲酯 二氢茉莉酸甲酯 茉莉酸甲酯类 ‘黑比诺’葡萄 ‘黑比诺’葡萄酒 

分 类 号：S663.1[农业科学—果树学] TS262.6[农业科学—园艺学]