‘品丽珠’葡萄不同营养系果实酚类物质变化及香气差异研究  

Study on Changes of Phenolic Substances and Difference of Aroma in Fruits of Different Clones of'Cabernet Franc'

作　　者：刘政海[1,2] 陈崇垚 董志刚 谭敏[1] 贺晋瑜[1] 杨明霞 LIU Zhenghai;CHEN Chongyao;DONG Zhigang;TAN Min;HE Jinyu;Yang Mingxia(Pomology Institute,Shanxi Agricultural university/Shanxi grape and wine Engineering Technology Research Center,Taiyuan 030031,China;College of Shanxi Agricultural University Horticulture,Taigu 030800,China)

机构地区：[1]山西农业大学果树研究所/山西省葡萄与葡萄酒工程技术研究中心,山西太原030031 [2]山西农业大学园艺学院,山西太谷030800

出　　处：《中外葡萄与葡萄酒》2024年第5期22-29,共8页Sino-Overseas Grapevine & Wine

基　　金：山西农业大学科技创新提升工程(CXGC302386);山西省科技成果转化引导专项(202104021301044);果树种质创制和利用山西省重点实验室(PILAB 2023150501);山西农业大学生物育种工程项目(YZGC030);财政部和农业农村部:国家现代农业产业技术体系(CARS-29-yc-5)。

摘　　要：果实品质是葡萄酒酿造风格与典型性的关键因素,研究果实中酚类物质变化规律,分析果实中香气物质差异,为合理选择葡萄营养系提供理论依据。以‘品丽珠’葡萄3个营养系为试材,对其果实不同时期不同部位酚类含量和成熟期香气物质进行分析比较。结果表明,CF214可溶性固性物含量达23.67%;CF327果皮中单宁和花色苷物质在完全成熟时显著高于其他两个株系;种子中不同酚类物质在葡萄转色后逐渐分解下降,CF327、CF409种子中的单宁和总类黄酮物质在转色60 d和80 d时均显著高于CF214;在转色后80 d时,CF327果皮和种子中原花色素含量均显著高于CF214。在CF214中检测到香气种类最多,为102种;CF327表现为醇类、酸类、烯烃类物质含量较高;CF409表现为总类黄酮含量较高;CF214和CF327表现为较高的花果香OAVs;特征香气分析表明,CF214和CF327果实中醛、醇类特征香气物质含量较高。综上所述,在黄土高原栽培条件下,CF214为高糖、香气种类多的营养系,CF327表现为高酚类、香气物质突出的营养系,CF409表现为高黄酮类物质含量营养系。The quality of wine grape fruit is a key factor in the style and typicality of wine making.Studying the changes in phenolic substances and analyzing the differences in aroma substances in fruit can provide a material theory basis for the rational selection of grapevine clones.Three'Cabernet Franc'grapevine clones were used as experimental materials to analyze and compare the content of phenolic and aroma compounds in different parts of fruit at different stages and ripening stages.The results showed that CF214 had a soluble solid content of 26.67%;The tannins and anthocyanins in peel of CF327 were significantly higher than those in the other two strains at full maturity;the different phenolic substances in the seeds gradually decomposed and decreased after veraison.The tannins and total flavonoids in CF327 and CF409 seeds were significantly higher than those in CF214 at 60 days and 80 days after veraison;at 80 days after veraison,the content of proanthocyanidins in the peel and seed of CF327 was significantly higher than that of CF214;the highest number of aroma types were detected in CF214,with 102 kinds.Among them,CF327 showed a higher content of alcohols,acids,and olefins;CF409 was characterized by high content of total flavonoids.CF214 and CF327 exhibited higher floral and fruity aromas aromas of OAVs.Characteristic aroma analysis showed that the contents of aldehydes and alcohols in CF214 and CF327 fruits were high.In conclusion,under the cultivation conditions of the Loess Plateau,CF214 is a clone with high sugar and more aroma types,while CF327 is a clone with high phenolic and olefin aroma substances,and CF409 is a clone with high total flavonoids content.

关 键 词：品丽珠 营养系 酚类 香气 

分 类 号：S663.1[农业科学—果树学]