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首页> 外文期刊>Food Science & Nutrition >Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
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Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

机译：阿根廷酿酒葡萄中tenuazonic acid的自然发生和生产

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摘要

A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties ( n ?=?37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77?μg·kg ?1 ) and 42% (5/12) in rotten samples (10–778?μg·kg ?1 ). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24?days of incubation. Nutritional composition of grapes results appropriate for A.?alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.
机译：进行了一项调查，以确定在2016年葡萄酒产区DOC San Rafael（阿根廷）采集的不同品种（n == 37）健康和腐烂的酿酒葡萄样品中，藤黄酸（TA）的自然存在。此外，还对三种酿酒葡萄链格孢菌株进行了接种实验，以阐明TA的产生及其主要影响因素。总计16.2％（6/37）的酿酒葡萄样品显示TA污染，健康样品（77？μg·kg？1）中有4％（1/25）发生，腐烂样品中有42％（5/12）（6/37） 10–778？μg·kg？1）。 Malbec，Cabernet Sauvignon和Syrah品种显示出TA污染，而Bonarda，Ancelota，Torrantés，Semillón和Chenin则没有。在酿酒葡萄中的接种实验中，三个菌株中的两个能够在评估的条件下产生TA，在培养24天后，在15°C和25°C观察到最高的TA产生。葡萄的营养成分适合于另类拟南芥感染和TA生产，再加上适当的田间条件，有利于酿酒葡萄中TA的天然存在。

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