酿酒葡萄品质评价及其对气象条件的响应

本试验以酿酒葡萄品种‘小味儿多’（Vitis vinifera L. cv. Petit Verdot）为试验材料，选用蔗糖、葡萄糖、果糖和鼠李糖四种糖，设置质量分数分别为2%、5%和8%三个浓度，对葡萄果粒进行外源糖喷施处理，放置于人工气候培养箱中离体培养12 d后采样。统计离体培养过程中果实转色率，对葡萄果实可滴定酸、还原糖、花色苷、非花色苷酚类等主要品质指标进行测定与分析，并采用主成分分析方法对其进行综合评价。结果表明，在离体培养条件下，果糖、蔗糖和鼠李糖对酿酒葡萄果实品质均有较明显的改善作用，葡萄糖对提高葡萄果实品质作用不明显。在提高果实综合品质方面，处理效果最好为果糖，8% Fru综合得分排名第1，5% Fru综合排名第2，2% Fru第9；蔗糖的最适浓度为2%，综合排名为第3，8% Suc综合排名第5，5% Suc第8；鼠李糖的最适浓度为5%，综合排名在第4位，2% Rha排名第6，8% Rha排名在对照组后面，为第12名；葡萄糖对提高葡萄果实品质作用不明显，2% Glu排名在第7位，高于对照组两名，而5%和8% Glu排名均低于对照，分别为13和11名。从主成分1和主成分2的得分情况来看，果糖对花色苷和酚类物质（主成分1）积累有较明显的促进作用，其中5% Fru得分最高，8% Fru第2，2% Fru第3；蔗糖使可溶性固形物、还原糖和可滴定酸（主成分2）的含量明显增加，其中2% Suc得分最高，5% Suc第2，8% Suc第6。综上所述，不同种类糖进入果皮细胞后可能有不同的代谢途径和代谢产物，需要进一步探究不同种类糖在果皮细胞中的代谢机制。

The quality evaluation of wine grape and its respond to weather condition

The test material in this experiment was the wine grape variety 'Petit Verdot' (Vitis vinifera L.cv. Petit Verdot). Sucrose, glucose, fructose, and rhamnose were selected for sugars, with mass fractions of 2%, 5% and 8%, respectively. The grape was sprayed with exogenous sugars and cultured in vitro for 12 days in a plant growth incubator. The rate of fruit color change was monitored and analyzed, and the primary quality indicators such as titratable acids, reducing sugars, anthocyanins and non-anthocyanin phenolics were examined extensively using principal component analysis. According to the results, under in vitro culture conditions, fructose, sucrose and rhamnose improved grape fruit quality significantly, while glucose had no obvious effect on grape fruit quality. In terms of improving the comprehensive quality of fruit, the best treatment effect was fructose, with 8% Fru ranking the first, 5%Fru ranking the second and 2% Fru ranking the ninth. The optimum concentration of 2% Suc ranked third overall, 8% Suc ranked fifth overall, and 5% Suc ranked eighth. Rhamnose optimal concentration of 5%, ranked in the fourth, 2% Rha ranked sixth, 8% Rha ranking behind in the control group, as the 12th. Glucose function was not obvious to improve the quality of the grapes, 2% Glu ranking in the seventh, higher than that of control group two, while both 5% and 8% Glu ranked lower than the control, at 13 and 11, respectively. According to the scores of principal component 1 and principal component 2, fructose significantly promoted the accumulation of anthocyanins and phenols (principal component 1), in which 5% Fru scored the highest, 8% Fru the second and 2% Fru the third. Sucrose significantly increased the content of soluble solids, reducing sugars and titratable acids (principal component 2), with 2% Suc scoring highest, 5% Suc second, and 8% Suc sixth. To sum up, different kinds of sugar into the skin cells may have different metabolic pathways and metabolites, the mechanisms of metabolism of different types of sugars in grape skin cells need to be further explored.