Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines

The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to analyze the amino acids profiles of grape berries and wines.The basal leaves were removed at three time points(40,56 and 72 days after flowering,named LR40,LR56 and LR72,respectively)at two severity levels(one at which the first,third,and fifth basal leaves of each shoot were removed(50%level);and another at which the first six basal leaves were removed(100%level)).The results showed that leaf removal had little impact on total soluble solids(°Brix),titratable acidity,pH or berry weight.The LR72-50%treated grapes had higher berry weight,titratable acidity and°Brix than those of the other treatments.The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50%treated grapes(2 952.58 and 2 764.36 mg L^-1,respectively);the lowest were detected in LR72-100%treated grapes(2 172.82 and 2 038.71 mg L^-1,respectively).LR72-50%treatment significantly promoted the synthesis of aspartic acid,serine,arginine,alanine,aminobutyric acid and proline at both severity levels for grapes,the concentrations of all of these amino acids were increased relative to the control concentrations.The LR72-50%,LR40-100%and LR72-100%treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids,such as arginine,alanine and serine,than did the control wines.Of all the amino acids studied,glycine,tyrosine,cysteine,methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines.The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.

“赛美蓉”与“长相思”葡萄汁挥发性风味物质的分析

通过顶空固相微萃取结合气相色谱-质谱联用技术分析"赛美蓉"和"长相思"澄清葡萄汁挥发性风味物质组成,初步定性77种挥发性风味物质,二者共有组分46种。其中醇类物质的种类最多,所占比例最高,分别达到了72.76%和77.69%;酯类物质的种类数量居第二,但所占比例较低,分别为3.67%和2.12%;醛类物质虽然只有8种,但其比例却分别达21.99%和18.82%。主要挥发性组分感官特征分析显示:表现为果香的物质种类最多,表现为清香的物质总离子流量和比例最高。

项目式教学法在长相思干白葡萄酒产区课堂教学设计的应用

本文以酿酒工程专业本科生课程《酒历史与文化》为研究对象。针对目前课堂教学存在的问题,结合作者多年课堂教学经验,采用项目式教学法,以课堂教学需要解决的重、难点知识为切入点,提出一系列与课程教学密切相关问题引导学生完成相关专业知识学习。通过项目式教学方法可以将学生的课前预习、上课听讲和课后复习有机结合起来,极大地调动了学生学习的积极性和自主性,有效地提高了学生学习《酒历史与文化》的学习效率和学习质量。

‘长相思’葡萄组培苗生根培养基的筛选

探究不同培养基和激素对酿酒葡萄‘长相思’组培苗生根的影响,旨在为高效培育组培苗奠定基础。采用L_(9)(3^(3))正交试验设计,研究培养基类型和生长激素IBA、NAA不同浓度处理组合对‘长相思’组培苗生根的影响。结果表明,9个处理中1/2MS+0.4 mg·L^(-1) IBA+0.4 mg·L^(-1) NAA组合更利于‘长相思’组培苗的生根与生长,其生根率为93.33%,根系数量为15.83条,生根效果指数为5.99,生根综合质量为6.34,均优于其他处理。相关性分析表明,生根率与生根数量、生根效果指数和生根综合质量之间具有相互促进的作用;根系长度、根数量与生根效果指数和生根综合质量间存在显著或极显著正相关,说明根系越长和数量越大,表现越好,组培苗的综合质量越高。

长相思葡萄生长发育过程中理化指标及氨基酸含量分析

该试验以宁夏银川的张裕摩塞尔酒庄的长相思葡萄(Sauvignon Blanc)为试材,主要测定葡萄浆果生长发育7个时期葡萄的糖、酸和氨基酸含量等主要品质指标,并对果实品质进行主成分分析(PCA)。结果表明,可溶性固形物含量和百粒质量、pH值随着长相思葡萄果实的发育呈上升趋势;可滴定酸、总酚和单宁含量呈下降趋势。从葡萄浆果共检测出16种氨基酸组分,其中胱氨酸从花后40 d到花后90 d呈缓慢下降趋势,在成熟时(花后105 d)增长至130.52 mg/L;甲硫氨酸、苏氨酸、酪氨酸、异亮氨酸和赖氨酸含量在发育过程中保持相对稳定,亮氨酸则从花后40 d的67.77 mg/L持续增长至成熟时的336.75 mg/L,其他9种氨基酸的含量从花后40 d到花后90 d呈增长趋势,在成熟前略有下降。精氨酸与脯氨酸含量的比值从花后50 d快速增加,成熟时达到最大值(5.67)。PCA结果表明长相思葡萄在不同发育时期的氨基酸含量差异较大。