‘蛇龙珠’葡萄果实糖酸含量和代谢关键酶活的变化  

Changes of sugar and organic acid contents and key enzyme activities during the growth and development of Cabernet Gernischt berries

作　　者：杨从弟 YANG Congdi(Ningxia Technical College of Wine and Desertification Prevention,Yinchuan 750001,China)

机构地区：[1]宁夏葡萄酒与防沙治沙职业技术学院,宁夏银川750001

出　　处：《安徽农学通报》2024年第7期99-103,共5页Anhui Agricultural Science Bulletin

基　　金：宁夏回族自治区高等学校科学研究项目(NYG2022230)。

摘　　要：糖酸是决定葡萄品质及葡萄酒风味的重要指标之一。本研究以酿酒葡萄‘蛇龙珠’为试验材料,在其生长发育过程中的E-L 33、35、36、37和38这5个时期,测定和分析了果实生长发育过程中可溶性糖(葡萄糖、果糖)、主要有机酸(酒石酸、苹果酸)和游离氨基酸的动态变化,并分别测定了果实中磷酸烯醇式丙酮酸羧化酶(PEPC)和磷酸烯醇式丙酮酸羧激酶(PEPCK)活性的变化。结果表明,‘蛇龙珠’果实在生长发育过程中葡萄糖和果糖逐渐增加;精氨酸、脯氨酸、缬氨酸、亮氨酸和丙氨酸等游离氨基酸含量逐渐增加;主要有机酸酒石酸和苹果酸含量逐渐下降,PEPC酶的活性在E-L 35时期后表现出与果实中苹果酸含量相似的变化趋势,表明葡萄果实中苹果酸的降解可能受PEPC酶的影响。通过对有效成份含量的研究,更深入地了解葡萄果实的发育过程,并为优化葡萄酒酿造和调整香气特性提供参考。Sugar and organic acids play a crucial role in determining grape quality and wine flavor.This study aimed to investigate the dynamic changes in sugar(glucose,fructose)and organic acid(tartaric acid,malic acid)accumulation during grape fruit growth and development respectivly.Additionally,the activities of fruit phosphoenolpyruvate carboxylase(PEPC) and phosphoenolpyruvate carboxykinase(PEPCK) were examined at different developmental stages(E-L 33,35,36,37,and 38).The results demonstrated a gradual increase in free amino acids,glucose,and fructose concentrations.Conversely,the content of tartaric acid and malic acid declined throughout grape berry development.Furthermore,the PEPC enzyme activity displayed a similar pattern of change to that of malic acid content after the E-L 35 stage.Hence,it could be inferred that the breakdown of malic acid in grape berries is regulated by PEPC.By studying the bioactive component content,could gain a deeper understanding of the development process of grape fruits and provide reference for optimizing wine making and adjusting aroma characteristics.

关 键 词：‘蛇龙珠’ 酒石酸 苹果酸 磷酸烯醇式丙酮酸羧化酶 磷酸烯醇式丙酮酸羧化激酶 

分 类 号：S312[农业科学—作物栽培与耕作技术]