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在葡萄越冬前的抗寒锻炼期间，对抗寒性不同的四个葡萄品种的枝条、叶片内氨基酸的种类、含量的变化规律进行研究分析，结果表明：总氨基酸含量随着温度的下降呈递增趋势，以抗寒性强的品种变化得缓慢，抗寒性差的品种变化较强烈。其中，丝氨酸含量较高，随着温度下降而降低，精氨酸、甘氨酸、脯氨酸含量随着温度下降而增加。枝条内总氨基酸含量与电解质渗出率呈显著性相关。
The results showed that the total amino acid content increased with the decrease of temperature during the cold-resistance training of grape before winter, and the changes of the types and contents of amino acids in four grape varieties with different cold resistance. , Cold hard to change the varieties of slow, poor varieties of hard-cold changes are more intense. Among them, the content of serine is higher, decreases with the decrease of temperature, and the contents of arginine, glycine and proline increase with the decrease of temperature. The total amino acid content in the shoots was significantly correlated with the electrolyte exudation rate.