Organic acids in grapes: recent research outcomes

摘要

Acidity plays vital roles in the physiology and biochemistry of berry ripening, the control of juice and must composition, the organoleptic properties of wine, and in determining a wine's propensity to age gracefully. Studies into the mechanisms by which grapes make the tartaric and malic acids that accumulate during ripening, and how the vine's metabolism leads to these outcomes, are described. We have gained insights into berry metabolism by combining detailed analytical approaches to composition,enzyme activity and gene expression, with trials conducted in vineyards, glasshouses and experimental growth chambers. The knowledge gained from these experiments will allow us to test models of acid accumulation and metabolism, and to predict plant responses to changes in seasonal growing conditions.