河西走廊酿酒葡萄酒石酸代谢机理研究

酒石酸作为葡萄果实中的特征酸，是葡萄酒酸度的最主要贡献者。因河西走廊酿酒葡萄产区升温快、有效积温高且物候期短，使得葡萄中酸的积累不足或降解过快。有关葡萄果实酒石酸对生境热环境的响应机制尚缺乏深入的研究。本项目拟选用冰酒原料主栽品种‘贵人香’，分析河西走廊不同热环境（张掖和武威酿酒葡萄种植基地）温度、湿度、光照、太阳辐射，光合有效辐射等的变化，通过葡萄盛花后（酒石酸积累）不同程度遮阴和成熟期（酒石酸降解）不同地面覆盖处理，分析葡萄果实中酒石酸含量、相关酶和基因等的变化，采用转录组学、蛋白组学和靶向代谢组学技术，通过多元组学相结合的方法，阐明在葡萄果实生长发育时期，酒石酸对热环境的响应机理，揭示酒石酸的季节和昼夜变化规律和热环境对酒石酸积累与降解的作用机制，为产区改善近地面环境和酿酒葡萄栽培措施的优化提供理论依据。

Tartaric acid is the characteristic acid in grape fruit and the main contributor of wine acidity. Due to the rapid temperature rise, high effective cumulative temperature and short phenological period in Hexi Corridor, the accumulation of acid in grapes is insufficient or the degradation is too fast. The response mechanism of tartaric acid in grape fruit to the thermal environment in the habitat is still lack of in-depth study. In this study, the 'Italian Riesling', which was main varieties of ice wine materials, was used as experimental material. Firstly, the variation of temperature, humidity, light, solar radiation and photosynthetic effective radiation in different thermal environments (Zhangye and Wuwei wine grape base-land) in Hexi Corridor were analyzed, meanwhile, through the treatment of different degrees of shade after full blossom (tartaric acid accumulation) and different ground covers at the mature stage (tartaric acid degradation), the changes of tartaric acid content, related enzymes and genes in grape fruits were analyzed by means of transcriptome, proteomics and target metabonomics. By the method of multi-component analysis, the response mechanism of tartaric acid to the thermal environment during the growth and development of grape fruit was elucidated, and the mechanism of seasonal and diurnal changes of tartaric acid and thermal environment on the accumulation and degradation of tartaric acid were revealed, which provided theoretical basis for improving the near ground environment and optimizing the cultivation measures of wine grape.