两种不同气候类型下酿酒葡萄果实有机酸代谢的比较分析

有机酸是葡萄果实中重要的风味化合物。在浆果发育过程中，环境温度会影响有机酸的积累。以酿酒葡萄‘赤霞珠’和‘马瑟兰’为试材，比较了新疆鄯善为代表的的炎热气候与山西乡宁地区为代表的冷凉气候两种栽培条件下葡萄果实中有机酸积累的差异。结果表明，山西乡宁葡萄果实更大，果粒百粒质量、横纵径均高于鄯善产区；鄯善地区葡萄可滴定酸含量显著低于乡宁，pH则高于乡宁。转色前有机酸持续积累，包括酒石酸、苹果酸及少量柠檬酸；转色后鄯善和乡宁葡萄果实可滴定酸分别降低84.8%和78.5%,其中以苹果酸的降解尤为显著。鄯善地区成熟葡萄果实酒石酸含量保持在7.23～8.96 mg/粒，乡宁葡萄果实酒石酸含量显著高于鄯善，达到9.06～10.75 mg/粒；在葡萄发育的整个周期，乡宁葡萄果实中酒石酸、苹果酸和抗坏血酸含量均高于鄯善，两个供试品种表现趋势一致。此外，相较于苹果酸合成与降解相关基因，液泡膜质子泵基因VvVHP在响应高温转运苹果酸并改变可滴定酸含量中可能发挥了更关键的作用。

Comparative Analysis of Organic Acid Metabolism in Wine Grape under Two Different Climatic Conditions

Organic acids,essential flavor compounds in grape berries,are influenced by ambient temperature during berry development.In this study,we compared the difference of organic acid accumulation under two distinct climate types:a hot climate represented by Shanshan in Xinjiang and a cold climate represented by Xiangning in Shanxi.‘Cabernet Sauvignon’ and ‘Marselan’ grape varieties were used as materials.The results showed that the grape fruit in Xiangning was larger than that in Shanshan,with significantly lower titratable acid content in grapes from Shanshan and higher pH levesl.Organic acids continued to accumulate before veraison,including tartaric and malic acid,as well as a small amount of citric acid.After veraison,the titratable acid content decreased by 84.8% in Shanshan grapes and 78.5% in Xiangning grapes,with significant degradation of malic acid.Tartaric acid content in ripening grape from Shanshan remained between 7.23-8.96 mg/berry,while that in Xiangning grape was significantly higher,ranging 9.06-10.75 mg/berry; during the grape development,Xiangning grapes exhibited higher levels of tartaric,malic,and ascorbic acids compared to Shanshan grapes,with both varieties showing similar trends.In addition,compared with genes related to malic acid synthesis and degradation,the vacuolar membrane proton pump gene VvVHP may play a more critical role in responding to high temperature to transport malic acid and change the content of titratable acid.