| 提高酿酒葡萄糖份含量的分子生物学机制 |
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| 引用本文： | 王秀芹,黄卫东,战吉成.提高酿酒葡萄糖份含量的分子生物学机制[J].中外葡萄与葡萄酒,2005(1):7-9. |
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| 作者姓名： | 王秀芹 黄卫东 战吉成 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心,北京,100083 |
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| 摘 要： | 果实品质在很大程度上取决于果实内所含糖的种类和数量,要提高果实的品质需深入了解果实内糖积累的机制,抓住关键的环节人为加以调控或在遗传特性上加以改良.本文综述了酿酒葡萄的糖代谢生理生化及分子生物学机制,并提出了国内外最新研究动态.
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| 关 键 词： | 酿酒葡萄 糖积累 分子生物学机制 |
Molecular biology mechanism of increasing the sugar content in wine grape |
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| WANG Xiu-qin,HUANG Wei-dong,ZHAN Ji-Cheng.Molecular biology mechanism of increasing the sugar content in wine grape[J].Sino-Overseas Grapevine & Wine,2005(1):7-9. |
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| Authors: | WANG Xiu-qin HUANG Wei-dong ZHAN Ji-Cheng |
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| Abstract: | The grape quality depends on the kind and quantity of sugar in berries of grape to a great extent. In order to improve fruit quality, sugar accumulation mechanism in grape berries need be known thoroughly, and then the key step must be found, regulated and improved at hereditary characters. The physiological, biochemical, and molecular biology mechanism of sugar metabolism in wine grape were summarized in this article, and the newest research trends were put forward. |
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| Keywords: | Wine grape Sugar accumulation Molecular biology mechanism |
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