Gutiérrez-Gamboa Gastón, Alañón-Sánchez Noelia, Mateluna-Cuadra Roberto, Verdugo-Vásquez Nicolás
Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain.
Food Res Int. 2020 Oct;136:109477. doi: 10.1016/j.foodres.2020.109477. Epub 2020 Jun 26.
Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.
氮是蛋白质、核酸、叶绿素、激素和氨基酸的结构成分。氨基酸和铵是葡萄中的重要初级代谢产物，也是酿酒中的关键化合物，因为它们是酵母发酵的主要来源。目前，由于全球变暖和人为活动的负面影响，葡萄品质受到了影响。某些研究报告称，在温暖气候条件和水分限制下种植的一些葡萄品种中，葡萄的游离氨基酸含量显著下降，浆果可溶性固形物增加，脯氨酸生物合成增加。脯氨酸不能被酵母代谢，当酵母可同化氮含量低时，可能会发生发酵停滞和迟缓的情况。葡萄的氮组成主要受品种、葡萄园的土壤气候条件以及对葡萄树实施的农业措施影响。本综述总结了为改变葡萄氮组成而进行的最新研究，并概述了该领域未来研究应考虑的技术和科学方面。
