葡萄酒相关酵母的香气形成及香气特征  

Formation and Characteristics of Wine Bouquet Produced by Wine Yeasts

作　　者：杨莹[1] 徐艳文[1] 薛军侠[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,杨凌712100

出　　处：《微生物学通报》2007年第4期757-760,共4页Microbiology China

基　　金：西北农林科技大学青年骨干支持计划

摘　　要：一系列相关微生物的代谢及相互作用贯穿在葡萄酒的酿造过程中,其中各种酵母菌的代谢产物是影响葡萄酒感官特征的关键,不同菌种代谢产生不同的挥发性物质,造成对葡萄酒香气的最直接影响。介绍了酿酒酵母以及非酿酒酵母的代谢特征与差别,由此所引起的葡萄酒气味的不同表现,以及发酵过程中不同菌种的相互作用,总结了近些年来对非酿酒酵母酿酒特性的研究与利用。目前已证实非酿酒酵母的一些代谢特征对葡萄酒香气和香气结构具有一些积极的作用,并且酿酒酵母和有些非酿酒酵母的结合使用对改善葡萄酒感官也具有良好的作用与发展前景。In the process of vinification, the metabolic products of various yeasts are key to the sensory characteristics. Different species produce different volatile composition, which results in direct influences on wine＇s bouquet mostly. Metabolic characteristics of Saccharomyces and non- Saccharomyces and the different influences on odour by them as well as interactions among various species were described in this paper. Research progress on non-Saccharomyces was summarized. Studies confirmed that some characteristics of non-Saccharomyces play a positive role in the structure of bouquet of wine. Combined use of Saccharomyces and some of non-Saccharomyces will be beneficial to sensory characteristics of wine.

关 键 词：酿酒酵母 非酿酒酵母 香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]