葡萄有机酸的研究进展

Research Progress of Organic Acids in Grape

有机酸是衡量葡萄果实品质的重要参数,在葡萄酒的酿造过程中发挥着至关重要的作用,影响葡萄酒的感官质量、物理化学特性和微生物稳定性。有效调控果实中有机酸的含量与组成一直是葡萄栽培育种的重要目标。本文以近年来国内外科研报道为基础,综述了葡萄果实中3种主要有机酸(酒石酸、苹果酸和柠檬酸)的含量、作用以及生物合成途径,特别是对有机酸合成途径中的相关酶及结构基因做了重点分析。通过以上分析发现,目前葡萄有机酸的研究报道中,有关苹果酸和柠檬酸合成代谢途径的研究相对成熟,而关于酒石酸合成途径中的关键酶、结构基因以及转录调控的研究尚不明确。因此,未来的研究方向应聚焦于酒石酸领域,实现葡萄有机酸含量和组成的精准调控。

Organic acid is an important parameter to measure grape quality,and it play a crucial role in winemaking process,including organoleptic quality,physical and biochemical characteristics,microbial stability of wine.The content and composition of organic acids have significant effects on sensory qualities of grape berry and wine.Effective regulation of organic acid content has always been an important goal of cultivation and breeding.Based on the scientific reports in recent years,authors summarized the content,function and synthesis pathway of the main organic acids(tartaric acid,malic acid and citrate acid)in grape.In particular,the related enzymes and structural genes in synthesis pathway were analyzed.Through the above analysis,it was found that the studies on anabolic pathway of malate and citrate on grape organic acid were relatively mature,while the studies on key enzymes,structural genes and transcriptional regulation of tartaric acid synthesis pathway were still unclear.Therefore,the future research direction should focus on tartaric acid field to achieve accurate regulation of grape organic acid content and composition.