中国酿造2026，Vol.45Issue(7)：80-87,8.DOI:10.11882/j.issn.0254-5071.2026.07.010
外源单糖喷施对'赤霞珠'葡萄果实品质及酚类化合物的影响
Effect of Exogenous Monosaccharide Spraying on Fruit Quality and Phenolic Compounds in'Cabernet Sauvignon'Grapes
摘要
Abstract
To clarify the effects of exogenous monosaccharides on quality-related indices of'Cabernet Sauvignon'grapes,grape clusters were sprayed with 150 mmol/L fructose,glucose,and rhamnose at the early veraison stage,with sterile water spraying set as the control.Berry samples were collected at E-L35 to E-L39 according to the Eichhorn-Lorenz(E-L)phenological staging system,and quality indicators,including anthocyanin fractions,were determined,followed by principal component analysis(PCA)for comprehensive evaluation of the fruit quality and winemaking potential of the grape berries.The results showed that,compared with the control,all three exogenous monosaccharides increased 100-berry weight at the E-L38 stage and sugar content at the E-L36 stage,while reducing titratable acid and malic acid contents at the E-L38 stage.Among them,fructose treatment showed the most pronounced sugar-increasing effect,increasing by 15.66%relative to the control,whereas glucose treatment showed the most pronounced acid-reducing effect,reducing malic acid by 47.96%.Exogenous monosaccharides treatments also facilitated the accumulation of skin phenolics and anthocyanins at the E-L39 stage.Glucose treatment induced prominent increases in skin total phenols,total anthocyanins,and nine monomeric anthocyanins,including delphinidin-3-O-glucoside,petunidin-3-O-glucoside,and peonidin-3-O-glucoside,with increases of 10.8%,7.2%,and 26.69%-99.28%,respectively.Fructose treatment significantly elevated flavanol and flavonoid contents,whereas rhamnose treatment significantly raised the proportion of flavonoids and acylated anthocyanins.PCA revealed that the glucose treatment possessed the optimal comprehensive performance.Spraying exogenous monosaccharides at early veraison helps modulate sugar-acid composition and promote the accumulation of skin phenolics and anthocyanins in'Cabernet Sauvignon'grape,among which glucose showed the optimal effect and was beneficial to acid balance and color formation in wine.关键词
外源单糖/'赤霞珠'葡萄/糖酸组成/酚类物质/花色苷Key words
exogenous monosaccharide/'Cabernet Sauvignon'grape/sugar-acid composition/phenolic substance/anthocyanin分类
轻工纺织引用本文复制引用
孙延雨,苏韩梅,高邦牢,缪成鹏,王群力,李玉强,惠竹梅,王雪飞..外源单糖喷施对'赤霞珠'葡萄果实品质及酚类化合物的影响[J].中国酿造,2026,45(7):80-87,8.基金项目
云南省院士专家工作站项目(202405AF140048) （202405AF140048）
陕西省自然科学基础研究计划项目(2025JC-QYXQ-011) （2025JC-QYXQ-011）
