Zhu Xia, Yang Xueshan, Yang Liu, Fang Yan, Jiang Yaping, Li Yongcai
College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China.
Plant Physiol Biochem. 2023 Nov;204:108103. doi: 10.1016/j.plaphy.2023.108103. Epub 2023 Oct 14.
Nitrogen is an important component that affects grapevine growth and the formation of flavor-associated volatile chemicals in grape berries. Dynamic changes in amino acids and aroma compounds in Chardonnay grape berry preharvest treated with different doses of salicylic acid (SA) at onset and one week later of veraison stage were evaluated. Exogenous 1- or 3-mM SA application significantly increased the content of total soluble solid and titratable acid in grapes, while 5 mM SA tended to decrease their levels. Compared with the control, the concentration of yeast assimilable nitrogen were 9.3% and 14.6% higher in 3 mM SA-treated grapes in 2021 and 2022, respectively. Preharvest 3 mM SA treatment efficiently enhanced the accumulation of nine amino acids, including tryptophan, phenylalanine, tyrosine, aspartic acid, lysine, asparagine, valine, isoleucine and histidine, as well as the concentration of total amino acid with and without proline in the two grape vintages. Higher concentrations of primary phenylalanine-derivatives and terpenoids and lower levels of C compounds in grapes treated with 3 mM SA were observed during the 2021-2022 season. Overall, SA improved the quality of wine grape in a dose dependent manner, while the response of berries to SA treatment also showed effects of the vintage.
氮是影响葡萄生长以及葡萄果实中风味相关挥发性化学物质形成的重要成分。对霞多丽葡萄果实在转色期开始时和转色期一周后用不同剂量水杨酸（SA）进行采前处理，评估其氨基酸和香气化合物的动态变化。外源施用1或3 mM SA显著提高了葡萄中总可溶性固形物和可滴定酸的含量，而5 mM SA则有降低其含量的趋势。与对照相比，2021年和2022年3 mM SA处理的葡萄中酵母可同化氮的浓度分别高出9.3%和14.6%。采前3 mM SA处理有效地促进了包括色氨酸、苯丙氨酸、酪氨酸、天冬氨酸、赖氨酸、天冬酰胺、缬氨酸、异亮氨酸和组氨酸在内的9种氨基酸的积累，以及两个葡萄年份中含脯氨酸和不含脯氨酸的总氨基酸浓度。在2021 - 2022季观察到，3 mM SA处理的葡萄中初级苯丙氨酸衍生物和萜类化合物浓度较高，C化合物水平较低。总体而言，SA以剂量依赖的方式提高了酿酒葡萄的品质，而果实对SA处理的反应也表现出年份效应。
