The effect of mechanical harvesting and long-distance transport on the concentration of haze-forming proteins in grape juice

The concentration and composition of soluble, haze-forming protein in juice of hand-harvested (HH) and mechanically harvested (MH) Pinot Noir and Sauvignon Blanc grapes was determined. The major soluble proteins in both varieties were pathogenesis-related (PR) proteins, specifically thaumatin-like proteins and chitinases. Comparison among HH berries, MH intact berries and the mixture of broken fruit and juice, the predominant form of MH fruit, indicated that little if any protein was produced as a result of stress caused by MH. Nevertheless, MH coupled with long-distance transport which caused a delay in pressing the mechanically damaged fruit, resulted in juice with a higher concentration of PR proteins compared to juice obtained from pressing HH fruit. Soluble PR proteins were detected in the berry skin of both varieties. Increases in protein content of juice from MH fruit are predominantly caused by extraction of protein from skins and solids of broken grapes during transport to the winery.     

贺兰山东麓产区不同地块对酿酒葡萄果实香气物质的影响

为明确宁夏贺兰山东麓产区小产区划分的意义,以该产区4 个葡萄园的2 个酿酒葡萄品种成熟期果实为材料,采用气相色谱-质谱联用技术对果实游离态和结合态香气物质进行测定,就地块差异对果实香气物质组成的影响进行分析。结果表明,4 个地块的土壤都属于砂壤土类型,高家闸地块的土壤质地含有更多的黏土,志辉地块的土壤更靠近砂土,华西地块和金山地块的土壤质地介于两者之间;在‘霞多丽’葡萄果实中,志辉地块的果实百粒质量、百粒体积和可滴定酸含量显著高于高家闸地块,在‘赤霞珠’葡萄果实中,不同地块果实百粒质量和百粒体积不存在显著差异,而金山地块的‘赤霞珠’葡萄果实中有更低含量的可溶性固形物和更高的可滴定酸;‘霞多丽’和‘赤霞珠’浆果中的香气物质种类和含量在不同地块中有显著差异,主要体现在C6/C9、酯类、降异戊二烯类和萜烯类化合物。志辉地块的‘霞多丽’果实香气差异化合物中的游离态(E)-2-己烯醛、β-大马士酮以及结合态辛酸乙酯的含量更高,结合相应的香气活性值（odor activity value,OAV）,志辉地块的‘霞多丽’葡萄果实中有更加浓郁的生青味、花香和果香;金山地块的‘赤霞珠’葡萄果实香气差异化合物中有更高含量的游离态(E)-2-己烯醛和(Z)-3-己烯-1-醇,结合相应的OAV,其果实香气中有更多的生青味。总之,基于不同地块葡萄果实香气的差异分析,具有明确不同地块葡萄果实品质和葡萄酒风格的潜在价值,为小产区的划分提供一定理论基础。     

避雨栽培对酿酒葡萄果实氨基酸含量的影响

本研究利用高效液相色谱技术,分析避雨栽培和露地栽培条件下赤霞珠和霞多丽果实发育过程中21种氨基酸含量的变化.结果表明:避雨栽培除了显著降低这两个品种的果实中赖氨酸和脯氨酸含量外,对其它氨基酸含量的影响不尽相同.在霞多丽果实中,避雨栽培促进了大多数氨基酸含量的增加,而在赤霞珠果实中这些氨基酸的积累受到抑制.该研究对避雨栽培技术在酿酒葡萄生产中的应用具有重要的参考价值.     

Evaluation of pathogenesis-related protein content and protein instability of seven white grape (<Emphasis Type="Italic">Vitis vinifera</Emphasis> L.) clones from Casablanca Valley,Chile

Thaumatin-like proteins and chitinases are the main pathogenesis-related (PR) proteins found in grapes, grape juice and wine and are responsible for protein haze formation in bottled white wine during storage and transport. We have studied the effect of the content of both thaumatin-like proteins and chitinases on protein instability of Sauvignon blanc (clones 1, 107 and 242) and Chardonnay (clones 4, 5, 75 and Mendoza) grape juices from both a warm and a cold production zone in the Casablanca Valley, Chile. The PR proteins were identified and quantified by reversed-phase liquid chromatography (RP-HPLC). Protein instability was determined using a heat test and was expressed in nephelometric turbidity units (NTUs). Thaumatin-like (TL) proteins were identified as the major PR proteins present in all grape juices studied. Three TL proteins were identified and named Vitis vinifera thaumatin-like proteins 1, 2 and 3 (VVTL1, VVTL2 and VVTL3). Chitinase A (ChitA) was identified in the Sauvignon blanc and Chardonnay grape juices, and chitinase B (ChitB) was found only in Chardonnay grape juices. Significant differences in the protein content and in the type of protein were observed between grapes from different production zones and between grapes of different varieties, respectively.     

Anthocyanin composition and anthocyanin pathway gene expression in grapevine sports differing in berry skin colour

The synthesis of anthocyanins was investigated in six grapevine sports with altered skin colour. Cabernet Sauvignon and Shiraz grapes contained anthocyanin monoglucosides as well as acetylated and coumarylated derivatives, predominantly of malvidin, whereas Pinot Noir grapes contained only anthocyanin monoglucosides. Fruit of some sports arising from varieties with black berries either lacked anthocyanins or had much lower levels than their progenitors. A bud sport of Cabernet Sauvignon (Bronze Cabernet) exhibited a 90% reduction in anthocyanin levels, but an anthocyanin composition similar to that of the normal Cabernet Sauvignon fruit. The fruit of a white-coloured bud sport of Bronze Cabernet did not contain anthocyanins. Coloured berries of sports originating on varieties with white-skinned berries also had lower levels of anthocyanins than black grapes, but like Pinot Noir contained very low levels of acylated anthocyanins. The berries of these sports also varied in the proportions of the different types of 3-monoglucosides they contained. The results suggest that control of 3-monoglucoside synthesis and modification vary in the sports. The expression of six genes from the flavonoid biosynthetic pathway was determined. Some genes were expressed in all grapes, even where little or no anthocyanins accumulated, but expression of the gene encoding a UDP glucose-flavonoid 3-o-glucosyl transferase (UFGT) was only detected in coloured grapes that synthesised anthocyanins. Southern and northern analysis of the white grapes indicated that the UFGT gene was present but was not expressed. Thus the lack of anthocyanins in white-skinned varieties or sports correlates with a lack of expression of the UFGT gene, although the expression of some other flavonoid pathway genes was also decreased.     

Effects of the rootstock Ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics

The influence of Ramsey, used as rootstock of the scion cvs Muscat Gordo Blanco (syn. Muscat of Alexandria), Shiraz (syn. Syrah), Riesling, Cabernet Sauvignon and Chardonnay, on the characteristics of the grape berries and of wine made from them was investigated, comparing ‘own-rooted’ and ‘grafted’, and comparing wine fermented as juice (without skins) and must (juice and skins). The study involved the partitioning of K+ within berries, changes in juice K+, malic and tartaric acid through fermentation, wine inorganic ion and organic acid composition, and wine spectral characteristics. K+ concentration was higher in berries from grafted than from own-rooted for all varieties except Chardonnay, and highest for grafted Shiraz. It was higher in skin than in pulp and seeds. In the pulp, it was highest for grafted Shiraz. K+ concentrations in all ferments using must (i.e. juice plus skins) increased during the initial two days after crushing, with the increase reflecting extraction from skins, being greatest for Shiraz and Muscat Gordo Blanco. Tartaric acid concentration in must also increased during the initial two days after crushing and then decreased. Malic acid concentration was higher in juice of Ramsey-grafted than own-rooted vines, especially for Shiraz; concentrations did not change markedly during the initial 12 days of fermentation, except where malo-lactic fermentation occurred. Wine made from grapes of grafted contained significantly less tartaric and more malic acid than that made from own-rooted for all varieties and for both fermentation types, with the exception of tartaric acid in wine of Muscat Gordo Blanco fermented as must. Wine made from juice had significantly higher tartaric acid and lower malic acid than that made from must for all varieties except for tartaric acid in wine from grafted Shiraz and malic acid in own-rooted Chardonnay. Wine had a smaller tartaric acid/malic acid ratio when made from must. Wine pH was positively correlated with K+ but negatively with tartaric acid and with the tartaric acid to malic acid ratio. Overall, Shiraz wine contained highest Cl?, Na+ and K+ concentrations. Red wines obtained from grafted had higher colour hue, especially those from Shiraz. Wines made from fruit borne on own-rooted Cabernet Sauvignon had the highest concentration of total anthocyanins, ionised anthocyanins and total phenolics.     

橡木提取液对霞多丽和赤霞珠葡萄果实品质的影响

主要研究橡木提取液对葡萄果实品质的影响。以欧亚种（Vitis vinifera L.）酿酒葡萄品种赤霞珠和霞多 丽为实验材料,外源喷施橡木提取液后测定果实单宁、多酚、花色苷、单糖和有机酸单体含量及香气成分的质量 浓度。结果表明：橡木提取液对葡萄果实基本理化性质影响不显著,橡木提取液可提高霞多丽果实总酚和单宁含 量,其中体积分数25%美国橡木提取液处理组单宁含量比对照组（喷蒸馏水,下同）增加了33.2%;橡木提取液可 提高赤霞珠果实单宁和总花色苷含量,与对照组相比,体积分数25%美国橡木提取液处理后赤霞珠单宁含量增加 了40.7%,纯美国橡木提取液处理后花色苷含量增加了10.7%;纯橡木提取液可以提高霞多丽和赤霞珠果实果糖含 量;橡木提取液可以提高霞多丽和赤霞珠果实葡萄糖含量。橡木提取液对霞多丽和赤霞珠果实香气成分有很大影 响,都增加了果实香气成分的种类,尤其是酯类、醛类和醇类（如橡木内酯、四氢薰衣草醇）,同时可增加果实香 气质量浓度,如体积分数25%美国橡木提取液可使6-甲氧基丁子香酚的质量浓度增加近8 倍。外源喷施橡木提取液 可改善葡萄果实品质,结果可为葡萄产业废弃物开发利用提供理论依据。     

An ethanol spray at veraison enhances colour in red wines

Aqueous ethanol (5% v/v) was sprayed onto bunches of Vitis vinifera L. cv. Cabernet Sauvignon 8–9 weeks following full flowering (controls were sprayed with water). Internal ethylene concentration in treated berries increased to a maximum within 6 hours, and berry colour subsequently increased substantially (maximum attained 2–3 weeks after spraying). Berry fresh weight at harvest was unaffected by ethanol treatment, but wine made from treated grapes showed greater colour intensity compared with control grapes.     

葡萄籽油中植物甾醇的提取与鉴定

以4种酿酒葡萄(美乐、赤霞珠、龙眼、霞多丽)的种籽为原料,提取葡萄籽油,经皂化、萃取制得植物甾醇。采用GC-MS方法首次分析了葡萄籽油中植物甾醇的组成及含量,结果从葡萄籽油中检测到6种植物甾醇(菜油甾醇、豆甾醇、β-谷甾醇、岩藻甾醇、豆甾烷醇、环木菠萝烯醇),其中白葡萄品种(龙眼、霞多丽)籽油中总甾醇含量高于红葡萄品种(龙眼、霞多丽)。在鉴定出的6种植物甾醇中,β-谷甾醇含量最高,其次是豆甾醇和菜油甾醇,岩藻甾醇含量最低。     

黄土高原地区酿酒葡萄果实香气成分的GC-MS分析

利用固相微萃取和气相色谱-质谱联用技术,对位于黄土高原地区的山西省乡宁县葡萄产区酿酒葡萄:坡地赤霞珠、平地赤霞珠、蛇龙珠和霞多丽果实的香气成分进行GC-MS检测分析,并结合计算机检索技术对分离化合物进行了鉴定,应用内标法测定了各成分的含量。结果发现,坡地赤霞珠、平地赤霞珠、蛇龙珠和霞多丽果实中分别含有24、20、23和27种香气物质,它们主要分属5类,含量由高到低依次是:醇类、醛类、羧酸类、环状烯烃和酯类;就单个物质而言,丁醇、己醛、乙酸和己酸含量较高。另外,葡萄园地形确实能影响葡萄果实的香气组成和含量,但其香气骨架基本一致。     

Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Using HPLC analysis, free amino acid profiles were obtained for ripe berries of six grapevine cultivars (Cabernet Sauvignon, Grenache, Muscat Gordo, Pinot Noir, Riesling and Sangiovese) grown under comparable conditions and harvested at similar maturities. Compositional differences were observed between cultivars, however proline and arginine were always the major amino acids. Mature berries of Cabernet Sauvignon contained a very high concentration of proline, but a much lower concentration of arginine. Those of other cultivars contained moderate levels of both arginine and proline.
Changes in free amino acid profiles during grape berry development were further investigated in four cultivars (Cabernet Sauvignon, Chardonnay, Gewurztraminer and Muscat Gordo). In all cases, most of the proline accumulation occurred late in ripening, around four weeks post-veraison. In contrast, arginine accumulation began before veraison and continued to full maturity, except for those cultivars in which a high concentration of proline accumulated, in which case the concentration of arginine reached a plateau relatively early in development. Accumulation of both proline and arginine appears to be develop-mentally regulated. These observations are discussed with reference to proline and arginine metabolism and possible links between them.
The distribution of free proline, arginine and other amino acids amongst pulp, skin and seed was examined using mature fruit of Cabernet Sauvignon and Riesling. Amino acid profiles were found to vary considerably between the berry components. The skin contained a greater ratio of arginine:proline compared with the pulp. This suggests that the yeast-assimilable nitrogen content of juices, and therefore their fermentability, could be enhanced in the presence of skins.     

果实粒径对‘美乐’和‘蛇龙珠’葡萄果实品质的影响

果实粒径普遍被认为是影响果实品质的一项重要指标。本实验以宁夏玉泉营地区的‘美乐’和‘蛇龙珠’葡萄为实验材料,将‘美乐’果粒分为大于14 mm（大果粒）、12～14 mm（中等果粒）、小于12 mm（小果粒）3 个粒径等级;将‘蛇龙珠’果粒分为大于15 mm（大果粒）、14～15 mm（中等果粒）、小于14 mm（小果粒）3 个粒径等级,连续两年测定不同粒径葡萄的可溶性固形物质量分数、可滴定酸质量浓度、花色苷单体含量以及单体酚含量。结果表明：连续两年两个葡萄品种均表现为中等果粒所占比例较高;2014年‘美乐’和‘蛇龙珠’葡萄果实的可溶性固形物质量分数随粒径的增大而降低,而2015年均表现为中等果粒较高;连续两年葡萄的种/果质量比和单果粒种子数均随粒径的减小而降低;2014、2015年酚类物质含量在‘美乐’中表现为小果粒和中等果粒较高,‘蛇龙珠’则为大果粒和中等果粒较高;‘美乐’中等果粒葡萄的花色苷单体总量最高,‘蛇龙珠’果实的花色苷单体含量受年份影响较大;单体酚总量以及黄酮醇类物质总量在‘美乐’葡萄中表现为在中等果粒中较高,‘蛇龙珠’葡萄则表现为在大果粒中较高。结论：中等果粒的‘美乐’葡萄和大果粒的‘蛇龙珠’葡萄酚类物质含量较高。     

Effects of Pre- and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table Grapes

ABSTRACT: The effectiveness of pre- and postharvest treatments with chitosan (0.1, 0.5, and 1.0%) to control Botrytis cinerea on table grapes was investigated. In postharvest treatments, small bunches dipped in chitosan solutions and inoculated with the pathogen showed a reduction of incidence, severity, and nesting of grey mold, in comparison with the control. Single berries artificially wounded, treated with the polymer, and inoculated with B. cinerea showed a reduced percentage of infected berries and lesion dia. Higher chitosan concentrations demonstrated greater decay reduction. All preharvest treatments significantly reduced the incidence of grey mold, as compared to the control. Table grapes treated with 1.0% chitosan showed a significant increase of phenylalanine ammonia-lyase (PAL) activity. Consequently, besides a direct activity against B. cinerea , chitosan produces other effects contributing to reduce decay.     

Comparison of enzymes involved in sugar metabolism from Shang-24 (Vinifera quinguangularis) and Cabernet Sauvignon (Vinifera vinifera) at veraison

Background and Aims:  Sugar is a main contributor to the quality of grape berries, but little is known about the characteristics of sugar metabolism in Chinese wild grapes. Here, enzymes related to sugar metabolism were investigated in berries of both Shang-24 ( Vitis quinguangularis Rehd), a wild grape native to China, and Cabernet Sauvignon ( V. vinifera L.).
Methods and Results:  Analyses using high performance liquid chromatography and spectrophotometer showed that Shang-24 contained lower levels of glucose and fructose, compared with Cabernet Sauvignon, but had higher activities of enzymes related to sugar hydrolysis, particularly soluble acid invertase (SAI) and β-amylase. Analyses of enzyme kinetics, enzyme-linked immunosorbent assay and Western blot revealed that SAI and β-amylase in Shang-24 had low K_m values and that high levels of both enzymes were present. Furthermore, a novel peptide of SAI of 105 kDa was detected in Shang-24 along with a peptide of 60 kDa that also was present in Cabernet Sauvignon.
Conclusions:  It is thus suggested that biochemical characteristics of SAI and β-amylase in Shang-24 differ from those in Cabernet Sauvignon, and the novel peptide may be related to high activity of SAI in Shang-24.
Significance of the Study:  These data provide an essential basis for further study of the genetic regulation of sugar and its metabolism in grape berries.     

Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards

BACKGROUND: Berry shrivel (BS), a berry development disorder, appears soon after veraison. It occurs worldwide and affects the quality of grape berries and wine. However, it had not been reported in China until recently. This study aimed to investigate the changes in berry composition and antioxidant activity of Cabernet Sauvignon grapes from Xiangning Valley, Shanxi Province, China, during BS. RESULTS: Shrinkage contributed to an increase in the concentration of basic grape ingredients such as sugar and acid. An appropriate degree of shrinkage was apparently helpful in improving the phenolic content and increasing the antioxidant activity, but the berries that continued to shrivel showed a low antioxidant activity. Further, the results indicated distinct differences between the berries harvested from the southern side of the canopy and those harvested from the northern side, presumably due to variations in sunlight exposure. CONCLUSION: Moderate BS was beneficial since it increased berry quality and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. Copyright © 2011 Society of Chemical Industry     

避雨栽培对酿酒葡萄果实品质和香气物质的影响

以欧亚种酿酒葡萄“赤霞珠”为试材,研究避雨栽培对葡萄果实基本品质和香气物质的影响。结果表明,与常规栽培模式相比,避雨栽培可以增加葡萄果实还原糖、总酚和单宁的含量,但降低了果实总花色素含量。常规栽培和避雨栽培的葡萄果实中分别检测出26 种和31 种香气物质,包括高级醇、酯类、脂肪酸、萜烯和降异戊二烯类等。与常规栽培相比,避雨栽培的葡萄果实香气物质总量提高了59.22%,提高的香气物质种类包括高级醇、酯类、醛类、酸类及挥发性酚类物质,其中,乙酸乙酯、2-己烯醛、己醇、(E)-2-己烯-1-醇含量显著升高,而己酸乙酯、乙酸己酯、壬醛、1-辛烯-3-醇、辛酸、癸酸是避雨栽培果实中检测到的独有特征香气成分。因此,避雨栽培种植模式有助于葡萄果实品质的提高和香气物质的合成。     

葡萄和葡萄酒中聚合色素的测定

采用蛋白质沉淀和传统二氧化硫脱色分析方法测定聚合色素中单分子花色素。葡萄和葡萄酒中两种聚合色素：小分子色素(SPP)与蛋白质不产生沉淀，而大分子色素(LPP)则产生沉淀。分析成熟期和采摘期赤霞珠、西拉葡萄浆果内的聚合物色素成分，其果粒中含有的聚合色素比相应的葡萄酒少。在葡萄酒中找到的多数大分子聚合色素是在葡萄酒酿造过程中产生的。通过对照，葡萄酒和其果粒中小分子色素含量相比较是不稳定的、变化的，西拉中SPP降低，赤霞珠SPP增加，黑比诺SPP变化很小。蛋白质沉淀和二氧化硫漂白分析研究得出，葡萄汁和葡萄酒中的单宁酸和聚合色素有相同的结论。     

基于HS-SPME/GC-MS分析新疆不同品种葡萄蒸馏酒挥发性香气成分

为了解新疆不同品种酿酒葡萄制得的蒸馏酒挥发性香气成分之间的差异,采用顶空固相微萃取技术(HS-SPME),结合气相色谱-质谱联用技术(GC-MS)分别对赤霞珠、霞多丽、贵人香、赤霞珠和霞多丽混酿以及贵人香和霞多丽混酿制得的葡萄蒸馏酒中挥发性香气成分进行检测,并对其差异进行分析比较。结果表明:以不同葡萄品种制得的蒸馏酒挥发性香气成分的种类和含量都存在一定的差别;在5种蒸馏酒样品中共检测出78种挥发性香气成分,包括酯类44种、醇类10种、酸类4种、醛类3种、酮类2种、其他物质15种;在以两种葡萄品种为原料的葡萄蒸馏酒中,除保留了各自原有的香气成分之外还产生了新的挥发性香气成分。