食品与发酵工业2017，Vol.43Issue(8)：86-95,10.DOI:10.13995/j.cnki.11-1802/ts.014494
叶面喷施茉莉酸甲酯对美乐干红葡萄酒品质的影响
Effect of methyl jasmonate foliar application to grapevine on the quality of Merlot wine
摘要
Abstract
Merlot grape in the Hexi Corridor region was used as material and methyl jasmonate was sprayed at veraison to prepare wine after harvest.The effect of MeJ on the content of anthocyanins in wine was analyzed by liquid chromatography mass spectrometry (HPLC-MS),and the aroma components of wine was evaluated through headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).The results showed that there was no difference in alcohol content and total acid content after treatment,while the volatile acid was significantly reduced,and color related indicators,color,total anthocyanins,total phenol content increased significantly.A total of 23 species of anthocyanins were found in the wine both in control and treatment group.However,the content of anthocyanins was different.The total amount of anthocyanins was increased by 60.33％.There were some differences in the anthocyanin content with different combinations and different types of substitution.A total of 77 aroma components were detected,there were 47 common components and OAV in 16 species was greater than 1.The species and content of the compounds were changed after treatment.Comparing aroma intensity,the fruit aroma of the treatment increased by 12.83％,the floral flavor increased by 25.10％,of which rose flavor increased by 33.80％,plant flavor and fat taste also increased.In summary,MeJ treatment could improve the quality of Merlot red wine to a certain extent.关键词
茉莉酸甲酯(methyl jasmonate,MeJ)/香气物质/花色苷/叶面喷施/美乐葡萄酒/理化指标Key words
methyl jasmonate(MeJ)/aroma components/anthocyanin/foliar application/merlot wine/physicochemical index引用本文复制引用
赵婉珍,陈霞,祝霞,张波,马腾臻,韩舜愈..叶面喷施茉莉酸甲酯对美乐干红葡萄酒品质的影响[J].食品与发酵工业,2017,43(8):86-95,10.基金项目
甘肃省发改委项目(GSSKS-2015-153-3) （GSSKS-2015-153-3）
