炎热气候条件下抗蒸腾剂对酿酒葡萄光合特性与葡萄酒品质的影响

doi:10.3864/j.issn.0578-1752.2019.17.009

中国农业科学 ›› 2019, Vol. 52 ›› Issue (17): 3008-3019.doi: 10.3864/j.issn.0578-1752.2019.17.009

炎热气候条件下抗蒸腾剂对酿酒葡萄光合特性与葡萄酒品质的影响

李婉平¹,刘敏¹,王皆行¹,姚衡¹,成正龙²,窦俊霞²,周晓明³,房玉林¹(),孙翔宇¹()

1 西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌 712100
2 新疆瑞泰青林酒业有限公司,新疆和硕 841200
3 新疆农业科学院,乌鲁木齐 830091

收稿日期:2019-01-25 接受日期:2019-06-04 出版日期:2019-09-01 发布日期:2019-09-10
通讯作者: 房玉林,孙翔宇
作者简介:李婉平,E-mail：liwanping@nwsuaf.edu.cn。
基金资助:
国家“十三五”重点研发计划(2017YFC1502806);宁夏回族自治区科技重大专项(2016BZ0602);国家现代农业（葡萄）产业技术体系(CARS-29-zp-06);陕西省葡萄产业技术体系

Influence of Anti-transpirant on Photosynthesis Characteristic and Qualities of Wines in Hot Climate

LI WanPing¹,LIU Min¹,WANG JieXing¹,YAO Heng¹,CHENG ZhengLong²,DOU JunXia²,ZHOU XiaoMing³,FANG YuLin¹(),SUN XiangYu¹()

1 College of Enology, Northwest A&F University/Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi
2 Xinjiang Ruitai Qinglin Wine Co., Ltd, Heshuo 841200, Xinjiang
3 Xinjiang Academy of Agricultural Sciences, Urumqi 830091

Received:2019-01-25 Accepted:2019-06-04 Online:2019-09-01 Published:2019-09-10
Contact: YuLin FANG,XiangYu SUN

摘要/Abstract

摘要：

【目的】针对气候炎热葡萄产区夏季高温导致的高温胁迫、果实成熟过快、糖高酸低,进而影响葡萄酒品质等现状,探讨炎热气候条件下喷施抗蒸腾剂（Anti-transpirant）对酿酒葡萄光合特性、生理指标、果实与葡萄酒相关品质的综合影响,旨在为改善炎热气候产区酿酒葡萄与葡萄酒综合品质提供理论依据。【方法】试验于2017年在新疆和硕县开展,以酿酒葡萄‘赤霞珠’（Vitis vinifera L. cv. Cabernet Sauvignon,CS）和‘雷司令’（Vitis Vinifera L.cv. Riesling）为材料,于2017年7月26日、8月9日两次喷施抗蒸腾剂后,对叶片采样并测定光合指标、气孔特性、生理指标,在果实成熟过程中监测成熟度变化;并利用超高效液相色谱法（ultra performance liquid chromatography,UPLC）对成熟期果实中葡萄糖与果糖含量进行测定;采收后（‘雷司令’：8月16日;‘赤霞珠’：9月8日）采用小容器酿造法酿造赤霞珠干红与‘雷司令’干白葡萄酒,终止发酵后测定葡萄酒的基本理化指标。【结果】抗蒸腾剂显著降低了酿酒葡萄的净光合速率与气孔导度,但胞间CO₂浓度、蒸腾速率在两个品种中表现不一致;利用扫描电镜观察发现,抗蒸腾剂处理显著减小了‘赤霞珠’和‘雷司令’的未成熟叶片气孔宽度（41.02%、46.94%）、开张程度（59.59%、67.43%）及分布密度（13.84%、4.97%）,从而在炎热气候条件下降低水分散失;抗蒸腾剂处理显著降低了叶片中丙二醛、游离脯氨酸含量,并降低了‘雷司令’的可溶性蛋白含量,对叶绿素含量无显著影响,有利于植株减轻高温胁迫;抗蒸腾剂处理后,能够显著延缓果实还原糖含量积累和有机酸的降解,成熟期‘赤霞珠’与‘雷司令’果实中总还原糖含量分别降低6.6 g·L ^-1、11.7 g·L ^-1,总酸含量分别增加0.57 g·L ^-1、0.76 g·L ^-1,葡萄糖和果糖含量均显著降低,‘赤霞珠’和‘雷司令’葡萄酒的酒精度分别降低了0.71%、0.39%。【结论】抗蒸腾剂具有调节光合特性、减少水分蒸发、提高抗高温能力、降糖增酸、降低酒精度的作用,具有易操作、低成本、综合效果好等优势。

关键词: 抗蒸腾剂, 酿酒葡萄, 光合特性, 气孔特性, 生理指标, 酒精度

Abstract:

【Objective】 The experiment was aimed at the high temperature stress in vineyard caused by extreme weather during summer, which leads excess rates of ripening, high sugar with low acidity of berries, and thus, affecting the quality of wine. This study explored the effects of spraying anti-transpirant treatment on photosynthetic characteristics, physiological indexes, quality of grape berries and wine, in order to provide a theoretical basis for improving quality of grape berries and wine in hot climate. 【Method】 Experiments were conducted in Heshuo (Xinjiang) in 2017, using Vitis vinifera L. cv. Cabernet Sauvignon (CS) and Vitis vinifera L. cv. Riesling as materials. The anti-transpirant was sprayed twice on July 26 and August 9, 2017. The grape leaves were sampled, while photosynthesis index, stomatal characteristics and physiological changes were measured; the relate index of ripening were monitored during pre-harvest period, while the glucose and fructose of berries were determined by Ultra Performance Liquid Chromatography (UPLC). Berries were harvested at the same time as winery (Riesling: August 16; CS: September 8), and CS dry red and Riesling dry white wine were made in small containers under standard verification process, then the basic physical and chemical indexes of the wine were determined after the fermentation was terminated. 【Result】 Anti-transpirant significantly reduced the net photosynthetic rate and stomatal conductance, but the intercellular CO₂ concentration and transpiration rate were inconsistent in the two varieties. Scanning electron microscopy showed that the stomata width (41.02%, 46.94%), degree of opening (59.59%, 67.43%) and distribution density (13.84%, 4.97%) of CS and Riesling immature leaves were significantly reduced. In order to reduce the large amount of water loss in hot climate conditions; anti-transpirant treatment significantly reduced the content of malondialdehyde and free proline, and the soluble protein content of Riesling, and had no significant effect on chlorophyll content. The result showed that it provided a way to alleviate high temperature stress, and anti-transpirant could significantly inhibit the excessive accumulation of reducing sugar content and rapid degradation of organic acid. Compared to control group, anti-transpirant treatment reduced total sugar content in the CS and Riesling fruits by 6.6 g?L ^-1 and 11.7 g?L ^-1with total acid content increased by 0.57 g?L ^-1 and 0.76 g?L ^-1, respectively, , and the glucose and fructose contents were significantly reduced. The alcohol levels of CS and Riesling wines were reduced by 0.71% and 0.39%, compared to control group. 【Conclusion】 The anti-transpirant had the functions of regulating photosynthetic characteristics, reducing water evaporation, improving high temperature resistance, reducing sugar and alcohol content, and increasing acidity, which provided easy operation with low cost and multiple effects. The research results had certain practical guiding significance for improving the comprehensive quality of wine grape berries and wine in hot climate producing areas.

Key words: anti-transpirant, wine grapes, photosynthetic characteristics, stomatal characteristics, physiological index, alcohol

李婉平,刘敏,王皆行,姚衡,成正龙,窦俊霞,周晓明,房玉林,孙翔宇. 炎热气候条件下抗蒸腾剂对酿酒葡萄光合特性与葡萄酒品质的影响[J]. 中国农业科学, 2019, 52(17): 3008-3019.

LI WanPing,LIU Min,WANG JieXing,YAO Heng,CHENG ZhengLong,DOU JunXia,ZHOU XiaoMing,FANG YuLin,SUN XiangYu. Influence of Anti-transpirant on Photosynthesis Characteristic and Qualities of Wines in Hot Climate[J]. Scientia Agricultura Sinica, 2019, 52(17): 3008-3019.

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处理 Treatment	气孔长度 Stomatal length (μm)	气孔宽度 Stomatal width (μm)	气孔开张程度 Stomatal opening degree (μm)	气孔密度 Stomatal density (no. /mm)
CS-CK	17.84±0.86b	7.57±0.33b	4.15±0.16a	190.76±4.94b
CS-AT	16.08±0.60bc	4.46±0.20c	1.68±0.19b	164.36±6.59c
Ri-CK	20.39±0.72a	8.54±0.42a	3.59±0.28a	223.73±5.82a
Ri-AT	15.25±0.26c	4.53±0.15c	1.17±0.0.07b	190.24±6.83b

处理 Treatments	果糖 Glucose (mg?g^-1)	葡萄糖 Fructose (mg?g^-1)
CS-CK	77.91±3.15a	93.35±3.32 a
CS-AT	69.65±2.85b	84.56±2.67c
Ri-CK	67.14±2.13c	88.41±3.95b
Ri-AT	61.18±1.86d	78.84±2.66d

处理 Treatments	残糖 Residual sugar (g?L^-1)	总酸 Titratable acid (g?L^-1)	pH	挥发酸 Volatile acid (g?L^-1)	酒精度 Alcohol content (%)	干浸出物 Dry extract (g?L^-1)
CS-CK	4.8±0.06b	6.61±0.01d	3.72±0.01b	0.54±0.01a	15.2±0.06a	27.5±0.06b
CS-AT	5.3±0.06a	7.27±0.01c	3.69±0.01a	0.51±0.01b	14.5±0.12b	27.8±0.06a
Ri-CK	1.8±0.06d	7.62±0.01b	3.25±0.01c	0.38±0.01c	13.6±0.12c	23.7±0.06d
Ri-AT	3.0±0.06c	8.19±0.01a	3.06±0.01d	0.35±0.01d	13.2±0.06d	24.4±0.06c

炎热气候条件下抗蒸腾剂对酿酒葡萄光合特性与葡萄酒品质的影响

Influence of Anti-transpirant on Photosynthesis Characteristic and Qualities of Wines in Hot Climate

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