树体遮光对采收期‘赤霞珠’葡萄果实花色苷类物质积累的影响

以酿酒葡萄‘赤霞珠’为试材,在开始转色-完全成熟及100%转色-完全成熟2个生长期分别采用50%、20%遮光的遮阳网对果树树体顶端进行遮光处理,以正常生长果实为空白对照。利用高效液相色谱-质谱法检测达到成熟时葡萄果皮花色苷含量,分析不同生长时期、不同遮光程度的遮阳网遮光处理后浆果到达成熟时花色苷组分及含量的差异。实验结果表明:开始转色-完全成熟采用20%遮光的遮阳网处理的样品中检测到15种花色苷,而其余4种处理检测到14种花色苷,未检测到3’-甲基花青素香豆酰化葡萄糖苷(顺式+反式)。不同遮光处理后其花色苷总量均高于对照,而甲基化花色苷仍为主要花色苷,其中100%转色-完全成熟期间采用50%遮光的遮阳网处理,显著提高了样品中甲基化花色苷含量。经过不同遮光处理后花色苷组分构成均有改变:在开始转色-完全成熟期间采用20%遮光的遮阳网进行遮光,明显提高了香豆酰化修饰花色苷及乙酰化修饰花色苷含量;100%转色-完全成熟期间的遮光显著提高了乙酰化修饰花色苷含量。4种遮光处理均使花翠素香豆酰化葡萄糖苷(顺式+反式)含量显著降低。开始转色-完全成熟期间主要增加了3’-甲基花青素乙酰化葡萄糖苷所占总花色苷的比例,100%转色-完全成熟期间花青素葡萄糖苷、3’-甲基花青素葡萄糖苷所占总花色苷的比例显著低于对照组。     

树体遮光对不同转色期赤霞珠葡萄花色苷组成及含量的影响

以酿酒葡萄赤霞珠为试材,在不同转色期分别采用20%、50%遮光的遮阳网对果树树体顶端进行遮光处理。 分析不同遮光程 度及转色时期对葡萄生长过程中花色苷组分及含量的差异的影响。 结果表明,在5%转色-完全成熟期进行20%、50%遮光及在100% 转色-完全成熟期进行20%遮光,果皮中花色苷的总量明显高于空白对照（CK）。 5%转色-完全成熟期间遮光主要影响赤霞珠果皮中 甲基花青素葡萄糖苷、花青素葡萄糖苷、甲基花青素乙酰化葡萄糖苷、花翠素香豆酰化葡萄糖苷（顺式+反式）的含量;100%转色-完全 成熟期间遮光主要影响赤霞珠葡萄果皮中甲基花翠素香豆酰化葡萄糖苷、甲基花青素香豆酰化葡萄糖苷、花青素葡萄糖苷、甲基花 翠素葡萄糖苷、花翠素香豆酰化葡萄糖苷（顺式+反式）的含量。     

超声辅助提取酿酒葡萄皮渣花色苷工艺的优化及4个品种花色苷组分分析

本文以‘蛇龙珠’、‘美乐’、‘赤霞珠’、‘西拉’4个酿酒葡萄品种皮渣的皮为原料,在单因素试验基础上,通过正交试验优化了皮中花色苷的提取工艺。结果表明,最优工艺为磷酸浓度2.50%,料液比1:25(g/mL),超声时间25 min,超声温度50℃,在此条件下,提取的总花色苷含量为4.034 mg/g。4个酿酒葡萄品种,从‘西拉’中提取的总花色苷含量最高。高效液相色谱-质谱联用技术分析表明,4个品种之间花色苷组分含量差异较大,‘西拉’中花色苷单体有14种,‘蛇龙珠’、‘美乐’、‘赤霞珠’有11种,其中二甲花翠素-3-O-葡萄糖苷、二甲花翠素-3-O-(6-O-香豆酰化)-葡萄糖苷、二甲花翠素-3-O-(6-O-乙酰化)-葡萄糖苷占总花色苷含量的32.26%～47.40%。提取的花色苷可作为食品着色剂或添加剂,为酿酒葡萄皮渣的综合开发利用提供理论依据。     

土壤质地对‘赤霞珠’葡萄酚类物质积累及葡萄酒色泽稳定性的影响

为探讨土壤质地对酿酒葡萄品质及葡萄酒储藏过程中色泽稳定性的影响,以‘赤霞珠’为试材,在蓬莱产区砂壤土和粘壤土葡萄园中进行采样,对葡萄果实中总酚、类黄酮、花色苷以及陈酿过程中颜色特征的变化进行分析。结果表明,砂壤土产‘赤霞珠’葡萄果实中总酚、类黄酮以及花色苷的含量显著高于粘壤土;砂壤土产葡萄酒花色苷含量显著高于粘壤土,而且陈酿过程中聚合指数更高,颜色氧化衰败速率相对较低,更有利于陈酿期间葡萄酒色泽稳定性的提高。总之,砂壤土土质疏松,具有良好的透气性和排水性,更有利于葡萄果实的生长发育以及酚类物质的积累,葡萄及葡萄酒品质相对更好,也更耐储藏。     

烟台产区三个红色酿酒葡萄品种花色苷的对比研究

以烟台蓬莱产区3个红色酿酒葡萄品种为试材,利用高效液相色谱法(HPLC)测定成熟果皮中花色苷的组分和含量。在3个品种中共定性检测出15种花色苷组分(‘马瑟兰’检测出12种,‘赤霞珠’和‘小味儿多’检测出14种)。利用相对百分含量对15种花色苷进行分析比较,结果表明:3个品种均以二甲花翠素类花色苷含量最高,其它花色苷含量依酿酒葡萄品种不同而各异;‘马瑟兰’的酰化类花色苷含量较高,3个品种的酰化表达方式存在差异;5种基本花色苷含量顺序为小味儿多马瑟兰赤霞珠,其中‘马瑟兰’中未检测到花青素-3-O-葡萄糖苷。     

乙烯利处理‘赤霞珠’葡萄果实对其葡萄酒中酚类物质组分的影响

为探索外源乙烯利处理葡萄果实对葡萄酒酚类物质组分的影响,本研究以欧亚种酿酒葡萄‘赤霞珠’为试材,在转色期对葡萄果实喷施400 mg/L乙烯利（含1 mL/L Tween-80）（处理组）或1 mL/L Tween-80（对照组）,采收期采收并进行小容器发酵后,利用高效液相色谱离子阱-质谱联用对葡萄酒酚类物质进行定性和定量分析。结果表明,外源乙烯利处理可有效提高葡萄酒的饱和度（C值）及红黄色色调（a值和b值）,提高葡萄酒中以二甲花翠素-3-O-葡萄糖苷和二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷为主的大部分单体花色苷和总花色苷质量浓度,同时以表儿茶素和没食子酸为主的大部分单体非花色苷酚和非花色苷酚的总质量浓度也显著提高,而葡萄酒中的花青素-3-O-(6-O-乙酰化)葡萄糖苷、花青素-3-O-(6-O-反式香豆酰化)葡萄糖苷和水杨酸质量浓度不受乙烯利处理的影响。偏最小二乘法判别分析结果表明,对照组和处理组的葡萄酒中酚类物质组分差异较大,花色苷酚中的二甲花翠素-3-O-葡萄糖苷、二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷、甲基花翠素-3-O-(6-O-乙酰化)葡萄糖苷和羟基苯甲酸中的没食子酸是其主要的差异性酚类物质组分,且对乙烯利处理的葡萄酒贡献较大。乙烯利处理能够提高葡萄酒中3’5’/3’-羟基取代花色苷、甲基化/未甲基化花色苷、吡喃/非吡喃花色苷的比例,同时降低3’5’/3’-羟基取代黄烷醇和3’5’/3’-羟基取代黄酮醇的比例。综上,田间应用乙烯利处理葡萄果实有助于葡萄酒中酚类物质的积累,可应用于酿酒葡萄的栽培生产中。     

川西北干旱河谷地区赤霞珠葡萄果实花色苷的积累

花色苷是葡萄果实主要呈色物质,其积累受环境因素的影响.本研究以川西北干旱河谷地区的赤霞珠葡萄果实为试材,采用高效液相色谱-质谱联用以及荧光实时定量PCR技术分析了果实成熟过程中花色苷的组成与含量及部分关键酶基因的表达.结果表明,从果实完全转色至随后的3或4周内,是花色苷积累的高峰期;酰化和非酰化花色苷的相对比例及甲基化和非甲基化花色苷的相对比例不随成熟进程或年份而变化,但花翠素类与花青素类花色苷的相对比例受年份影响较大,降雨量是最主要的影响因子,它可能通过影响花色苷积累高峰期果实类黄酮代谢中F3'H和F3'5'H基因的表达而影响碳的分支流向.     

陕西合阳地区红色酿酒葡萄果实品质研究

本文以红色酿酒葡萄品种‘赤霞珠’‘品丽珠’‘美乐’‘黑比诺’及‘马瑟兰’为试材,在陕西省合阳县气候条件下研究了葡萄成熟过程中浆果的还原糖、总酸的变化趋势,并测定了成熟果实的可溶性固形物、果皮总酚、果皮单宁和花色苷含量,以及穗质量、果梗率、出汁率、种子含量、果穗尺寸、粒质量、果穗紧密度、果实病害与卫生情况。研究表明,5个供试品种成熟果实糖含量以‘赤霞珠’‘美乐’较高,‘马瑟兰’次之,‘黑比诺’‘品丽珠’较低。总酸含量为5.0 g/L左右,成熟系数均大于20。果皮总酚、总花色苷、总单宁含量较高,其中‘赤霞珠’‘品丽珠’‘马瑟兰’的表现较好。总体来看,‘赤霞珠’‘美乐’和‘马瑟兰’可作为陕西合阳地区的推荐种植品种,采收时间以8月31日—9月4日为宜。研究结果将为合阳地区酿酒葡萄的种植示范和推广提供参考。     

酿酒葡萄成熟期间果实质地特性和花色苷含量变化

研究酿酒葡萄果实成熟期间质地特性和花色苷含量的变化规律,以酿酒葡萄赤霞珠（Vitis vinifera L.）为研究对象,采用物性分析仪对其果皮机械特性和果实质构多面特性进行分析,并测定了果皮中总花色苷和9 种花色苷组分的含量,以及花色苷可提取率。研究表明：赤霞珠葡萄果实成熟期间果皮中总花色苷和可提取花色苷含量逐渐增加,至转色后第6周达到最高,分别为880.29 mg/kg和841.38 mg/kg。果实成熟期间果皮厚度逐渐增加,并与花色苷含量呈极显著正相关（R2=0.568）,与花色苷可提取率呈极显著负相关（R2=－0.475）。表征果皮硬度的参数杨氏模量（Esk）与花色苷含量呈极显著正相关（R2=0.581）,与花色苷可提取率呈显著负相关（R2=－0.609）。果实质构多面分析各参数与果皮花色苷含量和可提取率之间均无相关性。     

赤霞珠葡萄β-葡萄糖苷酶活性与成熟指标间的关联分析

研究红色酿酒葡萄浆果在成熟期β-葡萄糖苷酶与香气糖苷、成熟指标之间的数学关联,为合理确定采收期提供理论和技术支持。以宁夏青铜峡地区赤霞珠葡萄为研究对象,采集转色期后不同成熟度的葡萄浆果,以对硝基苯酚比色法测定果实中β-葡萄糖苷酶活性,用糖基葡萄糖量化果实中香气糖苷总量,果实糖、酸含量采用滴定法检测,多酚、单宁和花色苷含量采用光谱法分析。结果表明,赤霞珠果实中β-葡萄糖苷酶活性随成熟度的增加而增加,香气糖苷总量随成熟度先增加后降低,与酚成熟指标具有相同的变化趋势;β-葡萄糖苷酶活与香气糖苷总量、糖酸成熟指标和酚成熟指标有很好的数学相关性,线性回归拟合方程为:Y(β-葡萄糖苷酶活)=0.283X1(香气糖苷总量)+0.355X2(总酚)+0.443X3(单体花色苷)+0.161X4(总花色苷)-0.123X5(总单宁)+0.038X6(还原糖)+0.139X7(总酸)-0.033X8(糖酸比)-9.398。     

Changes of polyphenols, sugars, and organic acid in 5 Vitis genotypes during berry ripening

The concentrations of sugars, organic acids, and polyphenols during berry ripening in 5 grape genotypes were analyzed using HPLC and HPLC-MS to determine which were correlated. Veraison is critical stage during grape berry development, and marks the beginning of ripening. Glucose and fructose accumulated sharply in a 1 : 1 ratio, though the concentration of fructose was slightly higher than that of glucose at maturation. Malic acid and tartaric acid were the dominant organic acids, and they decreased rapidly during berry ripening. The 5 cultivars contained 28 anthocyanins and 8 other polyphenols. All anthocyanins accumulated and were positively correlated with the sugars and negatively correlated with the organic acids. Hydroxycinnamic acids declined and were positively correlated with anthocyanin contents. Changes in flavanols and flavonols different among the 5 genotypes, with flavonols positively correlated with anthocyanin content, but the flavanols procyanidin B1 and epicatechin negatively correlated with anthocyanins content. There were obvious differences in patterns of change of polyphenols among 5 grape genotypes. PRACTICAL APPLICATION: The results could be used for improving grape berry quality during ripening and developing a comprehensive database of primary and secondary metabolites in the Vitis for grape breeding.     

The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes

Opaque boxes were applied to bunches of Shiraz grapes prior to flowering to determine the effect of sunlight on berry development and accumulation of flavonoids. The boxes were designed to maintain airflow while excluding light and thus to minimise changes in temperature and humidity. There was no significant effect of shading on sugar accumulation and in two of the three seasons studied there was no effect on berry weight. Chlorophyll concentration was much lower in the shaded fruit, which appeared pale yellow until veraison. The fruit coloured normally in the shaded bunches and in two of the three seasons there was no significant change in anthocyanin content. Expression of the gene encoding UDP-glucose flavonoid-3-O-glucosyl transferase (UFGT), a key gene in anthocyanin synthesis, increased after veraison and was similar in both shaded and exposed fruit. Anthocyanin composition was altered in the shaded fruit, which had a greater proportion of the dioxygenated anthocyanins, the glucosides of cyanidin and peonidin. Shading had no significant effect on the levels of condensed tannins in the skin or seeds of ripe fruit. Shading significantly reduced the levels of flavonols in the grape skin. In the exposed fruit, flavonol concentration was highest around flowering then declined as the berries grew, but there was an increase in flavonols per berry during ripening. When the boxes were applied before flowering, shaded fruit had much lower levels of flavonols throughout berry development and at harvest the level of flavonols were less than 10% of that in exposed fruit. A gene encoding flavonol synthase (FLS) was expressed at flowering and during ripening in exposed grapes but its expression was greatly reduced in shaded fruit. The results indicate that shading had little effect on berry development and ripening, including accumulation of anthocyanins and tannins, but significantly decreased flavonol synthesis.     

Spatio‐temporal dynamics of grape anthocyanin accumulation in a Tempranillo vineyard monitored by proximal sensing

Background and Aims: The spatio‐temporal variability of phenol grape composition in a vineyard can be characterised by using precision viticulture tools. Characterising anthocyanin variation in grapes requires a large number of observations, which can be done by using proximal sensors in the field. This study characterises the dynamics of spatial‐temporal variability in fruit anthocyanin content at different stages from veraison to harvest using a newly available non‐destructive fluorescence method. Methods and Results: The study was conducted in a Tempranillo (Vitis vinifera L.) vineyard (Navarra, Spain) during the 2010 season. A handheld, non‐destructive fluorescence‐based proximal sensor was used to monitor the anthocyanins of the berries at six different times between veraison and harvest. The fluorescence‐based anthocyanin indices were significantly correlated with the anthocyanin contents in berries (R² ranged from 0.74 to 0.78). The variability of the anthocyanin content decreased during the ripening period, reaching a minimum at harvest. Although the mean anthocyanin content of fruit increased from veraison until mid‐September, when a fairly stable value was reached that remained constant until harvest, spatial patterns within the vineyard changed over the whole ripening period. The spatial correlations between the anthocyanin content at each monitoring date and harvest time revealed that larger similarities in the spatial distribution of anthocyanins occurred at veraison and 10 days before harvest. Conclusions: Grape anthocyanins accumulated from veraison until around 1 month before harvest, whereas their spatial pattern within the vineyard changed throughout the whole ripening period. Significance of the Study: Knowledge of the spatial‐temporal variation of the anthocyanin content within a vineyard may assist decision making regarding sampling and vineyard management, especially if vineyard segmentation is employed.     

甘肃武威地区不同成熟期‘黑比诺’葡萄中的多酚测定

该研究利用超高效液相色谱-电喷雾离子化串联三重四级杆质谱(UPLC-ESI-QQQ-MS)和超高效液相色谱-电喷雾离子化串联质谱(UPLC-ESI-MS/MS)技术分别对甘肃武威地区2个代表性酿酒葡萄种植基地(38°、莫高)黑比诺葡萄在不同成熟阶段内果皮中花色苷和非花色苷酚进行测定。结果表明,从完全转色开始到采收结束,果皮中总花色苷酚含量呈现先减小后增大再减小的波动变化趋势,并且在转色后4周时含量相对较高;总非花色苷酚含量与总花色苷酚含量的变化规律相反,且在转色后2周时含量达到最大。相关性分析结果显示,在葡萄成熟过程中,糖酸比与酚类物质具有较高的相关性,总花色苷酚与总非花色苷酚之间呈高度负相关,而酚酸的变化对果实中黄烷醇和黄酮醇的积累也有影响。该试验结果可为当地精确判断采收时间、分类指导种植调控提供数据支持,也可为酿酒葡萄花色苷与非花色苷物质含量的分布,代谢合成规律以及不同类型酚类化合物间的相互影响机制奠定研究基础。     

Excessive nitrogen supply and shoot trimming can impair colour development in Pinot Noir grapes and wine

We investigated the effects of nitrogen supply and shoot trimming on mature, field-grown Pinot Noir ( Vitis vinifera L.) vines. Ammonium nitrate (0, 30, 60, 90 kg N/ha) was applied at the beginning of flowering. Shoots were topped either once (at fruit set), or twice, (at fruit set and during the lag-phase of berry growth). Neither treatment affected grape berry and skin weights, yield and grape sugar, but high rates of nitrogen increased malic acid and reduced skin phenols, flavonols and anthocyanins. Malvidin-3-glucoside was the most abundant anthocyanin in skins and wine. It accounted for 75% of the total anthocyanins at the beginning of fermentation and its relative proportion increased to 95% in the finished wine.
Increases in anthocyanin concentration at the beginning of fermentation and before malolactic fermentation, were followed by declines during the later stages of alcoholic and malolactic fermentation. High nitrogen supply decreased anthocyanins in the juice and wine, increased pH and increased the percentage of malvidin-3-glucoside. Repeated shoot topping gave lower wine total phenols and anthocyanins and thus enhanced the nitrogen effect. Wine susceptibility to oxidation increased with higher pH and lower anthocyanin content. The best treatment combination for fruit and wine quality, in terms of colour and oxidative stability, was low nitrogen/single topping and the worst combination was high nitrogen/repeated topping. These results suggest that a combination of high rates of nitrogen fertiliser and repeated shoot trimming can decrease potential fruit and wine quality.     

Changes in elements,pectic substances and organic acids during development of boysenberry fruit

Changes in elements, pectic fractions, and organic acids during the development of boysenberries are described. Fruit were grouped into nine developmental stages on the basis of fresh weight and anthocyanin content. Stages 1–5 covered the earliest period of development (Stage 1 fresh weight=1.34 g), marked by fruit expansion and little accumulation of anthocyanin, whereas during Stages 6–9, when ripening occurred, fruit expansion ceased and anthocyanin content increased greatly. Most elements (except B and Na) fell into two very distinct groups. Over the course of development the content of Ca, Mn and Sr per fruit varied bimodally and decreased after the cessation of fruit growth, indicating a net efflux from the fruit. In contrast, K, Mg, Fe, Cu, Zn, P and S, which were all very significantly intercorrelated (P<0.01), increased approximately linearly and thus showed a net influx into the fruit. The decrease in Ca, Mn and Sr content per fruit coincided with a decrease in Ca pectate and total pectin, and a greatly increased proportion of cold water-soluble pectin. Three acids, citric, malic and succinic, were detectable, with citric acid predominant. The changing content of malic acid paralleled that of Ca. The observed patterns of change suggested an increasing phloem/xylem influx ratio during fruit enlargement, with a subsequent loss of binding capacity in the cell-wall, enabling remobilization of wall-bound elements. The results imply that the Ca level in the fruit is important in the ripening of bramble fruit.     

Changes in skin cell wall composition during the maturation of four premium wine grape varieties

BACKGROUND: Grape skin cell walls form a barrier against the diffusion of colour. The colour of red wines is mainly due to anthocyanins, although their concentration in wine is not always correlated with the anthocyanin content of grape skins. The cell wall composition changes during fruit ripening, so it was thought that a study of the ripening behaviour of four premium varieties might provide information on how the composition changes during ripening and explain the technological differences. RESULTS: The largest quantities of skin cell wall material (CWM) were isolated from Monastrell grapes, probably owing to the greater number of cell layers they contain and the thicker cell walls. During ripening, a loss of skin CWM (e.g. 120–60 and 65–45 mg CWM g^?1 fresh skin for Monastrell J and Cabernet Sauvignon respectively) and galactose (e.g. 36–20 and 55–30 mg g^?1 CWM for Cabernet Sauvignon and Monastrell J respectively) was observed, together with a decrease in the degree of pectin methylation and acetylation, except in Syrah, in which pectin methylation remained unchanged. These changes were accompanied by the accumulation of glucose, while other neutral sugars showed no significant variations. A correlation was found between the degree of ripening and those constituents changing in the grape skin cell wall. CONCLUSION: The cell wall composition differs sufficiently between grape varieties to allow discrimination between them. Ripening was associated with a decrease in the quantity of CWM and galactose in the cell walls. Monastrell showed the largest quantities of both throughout ripening. The differences observed between Monastrell and the other varieties would explain the technological differences between them. Copyright © 2007 Society of Chemical Industry     

贺兰山东麓赤霞珠葡萄果实成熟进程及品质差异分析

在贺兰山东麓选取八个赤霞珠葡萄园,通过转色至采收果实品质变化的监测,分析比较不同地区赤霞珠葡萄果实成熟进程及采收期品质差异.结果表明,赤霞珠葡萄成熟过程中果实还原糖含量由49.66 g/L增加至231.85 g/L,可滴定酸含量由33.51 g/L降至7.44 g/L.果皮总酚由28.78 mg/g上升至37.79 m...     

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

Red grapes are the only source of anthocyanins in wines and therefore the assessment of their extractability is important for wine quality. To date, a mathematical equation relating skin mechanical properties and anthocyanin extractability has never been performed for different ripening stages and vineyards located in a given production area. The main aim of this work was to assess anthocyanin extractability attempting to its relation with skin textural parameters. Morphological parameters, skin texture characteristics, total anthocyanin contents and extractability percentages were determined in Mencía grape berries (Vitis vinifera L.) from several vineyards and calibrated according to their density at three amounts of soluble solids. Skin mechanical properties were measured by Texture Analysis; a rapid and low-cost analytical technique. In most vineyards, an increasing tendency of texture parameter values was observed with the ripening stage but the differences were not statistically significant. The accumulation of anthocyanins in berry skin usually increased with the ripening stage. Anthocyanin extractability was no influenced by ripening stages for each vineyard studied. The study allowed to establish a skin texture parameter as predictor of anthocyanin extractability for a given production area. Thinner skins seem to be characterized by a greater release of red pigments.