Li Chan, Chen Hao, Li Yiran, Du Tiantian, Jia Jia, Xi Zhumei
College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China.
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China.
Foods. 2022 Sep 9;11(18):2777. doi: 10.3390/foods11182777.
Rootstocks were bred and selected from several species in order to enhance the resistance against biotic or abiotic stresses. There are few studies on the effect of rootstocks on aroma and related gene expression. This study focused on the effects of three rootstocks, Kober 5BB (5BB), 1103 Paulsen (1103P), and Selection Oppenheim (SO4), on the aroma and volatile-related gene expression levels of Merlot and Marselan berries and wines. These three rootstocks reduced the total aroma content of Merlot wine. 5BB upregulated and showed increased C6 alcohols. 1103P enhanced the linalool from Merlot berry, with marked upregulation of . Conversely, rootstocks increased the total aroma content of Marselan berry, verified by the related expression levels of volatile-related genes. For Marselan berry, 5BB and 1103P upregulated five and nine genes from the LOX and MEP pathway. 1103P increased the contents of C6 alcohols, C6 aldehydes, and citronellol from Marselan berry. Compared to 5BB and SO4, rootstock 1103P provided berries of better quality and richer aroma volatiles to Merlot and Marselan, while all three of the rootstocks had a significant effect on scion-rootstocks.
砧木是从几个物种中培育和选择出来的，以增强对生物或非生物胁迫的抗性。关于砧木对香气及相关基因表达影响的研究较少。本研究聚焦于三种砧木，即考贝5BB（5BB）、保尔森1103（1103P）和奥本海姆选系（SO4），对梅洛和马瑟兰浆果及葡萄酒的香气和挥发性相关基因表达水平的影响。这三种砧木降低了梅洛葡萄酒的总香气含量。5BB上调并显示出C6醇类增加。1103P增强了梅洛浆果中的芳樟醇，且 显著上调。相反，砧木增加了马瑟兰浆果的总香气含量，这通过挥发性相关基因的相关表达水平得到证实。对于马瑟兰浆果，5BB和1103P上调了来自脂氧合酶（LOX）和2-C-甲基-D-赤藓糖醇-4-磷酸（MEP）途径的5个和9个基因。1103P增加了马瑟兰浆果中C6醇类、C6醛类和香茅醇的含量。与5BB和SO4相比，砧木1103P为梅洛和马瑟兰提供了品质更好、香气挥发物更丰富的浆果，而所有这三种砧木对接穗-砧木组合都有显著影响。
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