Han Xiao, Lu Haocheng, Wang Xia, Wang Yu, Chen Weikai, Pei Xuanxuan, He Fei, Duan Changqing, Wang Jun
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Foods. 2025 Jul 31;14(15):2695. doi: 10.3390/foods14152695.
Rootstocks are widely used in viticulture as an agronomic measure to cope with biotic and abiotic stresses. In winegrapes, the aroma is one of the major factors defining the quality of grape berries and wines. In the present work, the grape aroma and wine aroma of Cabernet Sauvignon (CS) grafted on three rootstocks were investigated to inform the selection of rootstocks to utilize. 1103P, 5A, and SO altered the composition of aromatic volatiles in CS grapes and wines. Among them, 5A and SO had less effect on green leaf volatiles in the berries and wines, while 1103P increased green leaf volatile concentrations, up-regulating expression in both vintages. , , , , , and were co-regulated by vintage and rootstock. Orthogonal partial least squares regression analysis (OPLS-DA) showed that the differential compounds in CS/1103P and CS berries were dominated by green leaf volatiles. Furthermore, the concentrations of 1-hexanol in the CS/1103P wines were significantly higher than in the other treatments in the two vintages. 1103P altered the expression of genes in the LOX-HPL pathway and increased the concentration of grape green leaf volatiles such as 1-hexanol and 1-hexanal, while vine vigor also affected green leaf volatile concentrations, the combination of which altered the aromatic composition of the wine and gave it more green flavors.
砧木在葡萄栽培中被广泛用作应对生物和非生物胁迫的农艺措施。在酿酒葡萄中，香气是决定葡萄浆果和葡萄酒品质的主要因素之一。在本研究中，对嫁接在三种砧木上的赤霞珠（CS）的葡萄香气和葡萄酒香气进行了研究，以指导砧木的选择。1103P、5A和SO改变了CS葡萄和葡萄酒中芳香挥发性成分的组成。其中，5A和SO对浆果和葡萄酒中的绿叶挥发性成分影响较小，而1103P提高了绿叶挥发性成分的浓度，在两个年份中均上调了相关表达。[此处原文缺失部分内容，无法准确翻译]、[此处原文缺失部分内容，无法准确翻译]、[此处原文缺失部分内容，无法准确翻译]、[此处原文缺失部分内容，无法准确翻译]、[此处原文缺失部分内容，无法准确翻译]和[此处原文缺失部分内容，无法准确翻译]受年份和砧木的共同调控。正交偏最小二乘回归分析（OPLS-DA）表明，CS/1103P和CS浆果中的差异化合物以绿叶挥发性成分为主。此外，在两个年份中，CS/1103P葡萄酒中1-己醇的浓度均显著高于其他处理。1103P改变了LOX-HPL途径中基因的表达，增加了葡萄绿叶挥发性成分如1-己醇和1-己醛的浓度，而葡萄树活力也影响绿叶挥发性成分的浓度，两者共同作用改变了葡萄酒的芳香成分，使其具有更多的绿色风味。
