中外葡萄与葡萄酒Issue(3)：21-33,13.DOI:10.13414/j.cnki.zwpp.2025.03.003
砧木嫁接对'赤霞珠'葡萄果实风味物质积累的影响
Effect of Rootstock Grafting on Accumulation of Flavor Compounds in'Cabernet Sauvignon'Grapes
摘要
Abstract
Grafting is an essential technique in viticulture that influences grapevine development as well as the quality of berries and wine.This study compared self-grafted(CS/CS)and hetero-grafted(CS/Beta)with ungrafted'Cabernet Sauvignon'vines(CS)as control.High-performance liquid chromatography-mass spectrometry(HPLC-MS)and gas chromatography-mass spectrometry(GC-MS)were employed to quantify flavor compounds in grapes at four different key phenological stages(E-L33,E-L35,E-L35.5,E-L36).The results demonstrated that grafting treatments significantly affected the concentration of grape flavor compounds.During the green berry stage,grafting inhibited the accumulation of aroma compounds.At veraison,the accumulations of quercetin-3-O-glucoside and kaempferol-3-O-glucoside were promoted,resulting in an increased total flavonols content.At the completion of veraison,grafting enhanced anthocyanin concentrations,as well as increased contents of C6/C9 compounds and free aldehyde-ketone aroma compounds,while suppressing the accumulation of benzene and C13-norisoprenoids.Differences between hetero-grafting and self-grafting were also observed;CS/Beta significantly increased the content of various flavanols during the green berry stage,and notably promoted the accumulation of bound form alcohols,aldehyde,and ester aroma compounds at veraison.This study reveals the response mechanisms of different metabolites to rootstock grafting during grape development,providing crucial theoretical insights for the advancement of grafting techniques and the effective utilization of rootstock resources in the grapevine nursery industry.关键词
砧木/酿酒葡萄/嫁接/类黄酮/香气物质Key words
rootstock/wine grape/grafting/flavonoid/aroma substances分类
园艺学与植物营养学引用本文复制引用
王林,颜海蓓,王军,段长青,何非..砧木嫁接对'赤霞珠'葡萄果实风味物质积累的影响[J].中外葡萄与葡萄酒,2025,(3):21-33,13.基金项目
财政部和农业农村部:国家现代农业产业技术体系(CARS-29) （CARS-29）
