Gao Yu, Fangel Jonatan U, Willats William G T, Vivier Melané A, Moore John P
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa.
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark.
J Agric Food Chem. 2016 May 18;64(19):3862-72. doi: 10.1021/acs.jafc.6b00917. Epub 2016 May 5.
Significant intravineyard variation in grape berry ripening occurs within vines and between vines. However, no cell wall data are available on such variation. Here we used a checkerboard panel design to investigate ripening variation in pooled grape bunches for enzyme-assisted winemaking. The vineyard was dissected into defined panels, which were selected for winemaking with or without enzyme addition. Cell wall material was prepared and subjected to high-throughput profiling combined with multivariate data analysis. The study showed that significant ripening-related variation was present at the berry cell wall polymer level and occurred within the experimental vineyard block. Furthemore, all enzyme treatments reduced cell wall variation via depectination. Interestingly, cell wall esterification levels were unaffected by enzyme treatments. This study provides clear evidence that enzymes can positively influence the consistency of winemaking and provides a foundation for further research into the relationship between grape berry cell wall architecture and enzyme formulations.
葡萄浆果成熟过程中，葡萄藤内部以及不同葡萄藤之间存在显著的葡萄园内部差异。然而，目前尚无关于此类差异的细胞壁数据。在此，我们采用棋盘格面板设计，研究用于酶促酿酒的混合葡萄串中的成熟差异。该葡萄园被划分为特定的面板，这些面板被选用于添加或不添加酶的酿酒过程。制备细胞壁材料，并对其进行高通量分析，同时结合多变量数据分析。研究表明，在浆果细胞壁聚合物水平上存在显著的与成熟相关的差异，且这种差异发生在实验葡萄园地块内。此外，所有酶处理均通过脱果胶作用降低了细胞壁的差异。有趣的是，酶处理并未影响细胞壁的酯化水平。本研究提供了明确证据，证明酶可以对酿酒的一致性产生积极影响，并为进一步研究葡萄浆果细胞壁结构与酶制剂之间的关系奠定了基础。
