Study On Variation Law And Investigation Of Mature Quality Of Wine Grapes In Different Areas Of East Helan Mountain Growing Regions

In order to monitor the quality of maturity and determination of changes in the laws of each substance,making Cabernet Sauvignon and Chardonnay colonized in 1998 as test materials of Yuma Winery plantations, Luhuatai gardens and Huangyangtan farm. Using Real-time Fluorescent Quantitative PCR technique to study the Cabernet Sauvignon and Chardonnay grape skins resveratrol and anthocyanin biosynthesis-related gene expression. The results are as follows:1.Yuma Winery plantation soil is gravel, fruit ripening early and fully, evenly colored, harvest soluble total sugar content is 268.7 g/L (CS),269.5 g/L (Cha), titratable acid content is 7.9 g/L (CS),3.4 g/L (Cha);garden soil to farm irrigation silt soil, fruit uneven coloring, not fully mature, change the content of polyphenols turn initial color peaked significant difference, harvest sugar content is 225.2 g/L (CS),234.4 g/L (Cha), acid content is 8.9 g/L (CS),9.4 g/L (Cha); Huangyangtan soil is sandy loam, harvest sugar content is 263.4 g/L (CS),259.2 g/L (Cha), acid content is 8.57 g/L (CS),6.55 g/L (Cha);Yuma berry quality is better in three areas, garden field berries are worst.2. Cabernet Sauvignon and Chardonnay of mature berries, first rapid accumulation of soluble solids content change slow accumulation trends of the late; Titratable acid content change after the first rapid decline in slow decline; The change of total phenolic and tannin content are rising early turn color quickly after reaching peak down, have a modest rise in early September and maintained basic stability, harvest when the total phenol content highest antelope beach cabernet sauvignon is 9.7 mg/g, Chardonnay royal up to 12.2 mg/g, tannin content of cabernet sauvignon remain at around 4.5 mg/g, huangyangtan chardonnay lowest is 3.56 mg/g.3. The mature of Cabernet Sauvignon anthocyanins content showed a trend of steady rise and content in the middle of August have fallen slightly, then slowly rising, anthocyanins content in average to hold around 6.5 mg/g; Do not contain anthocyanins in Chardonnay berries.4. Cabernet sauvignon shows bimodal type, resveratrol content change in the early turn color in a short period of time to peak and quickly reduced to minimal value, the Yuma 0.89 μg/g respectively, Garden 0.63 μg/g,Huangyangtan farm 1.23 μg/g, before the harvest, resveratrol content increased, the content is less; Chardonnay fruit resveratrol content in harvest appear a peak respectively before the Yuma 6.6 μg/g, Garden 19.7 μg/g, Huangyangtan farm 20.7 μg/g.5. The resveratrol content and negatively correlated to the content of anthocyanins, shows that anthocyanins compete with resveratrol relations; Relative expression of DFR gene were very significant negative correlation with the content of anthocyanins (R2=0.89), CHI genes associated with the synthesis of anthocyanins, but because of the different varieties, synthesis mechanism is different. Turn in cabernet sauvignon skin color, PAL gene expression quantity increased, the late fall, and expressed in chardonnay fruit peel is relatively weak.6. Cabernet sauvignon grape peel MYBA1 genes can regulate the expression of CHS2, CHS3, CHI and UFGT and reached extremely significant level, UFGT in every period of chardonnay maturity are not express; MYB5a can promote CHI gene expression, but can’t promote UFGT gene expression.