葡萄酒中酵母菌高产甘油的研究进展  

High-Yield Glycerol from Wine Yeast Saccharomyces

作　　者：薛军侠[1] 徐艳文[1] 裴颖芳[1] 杨莹[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《微生物学杂志》2008年第5期77-82,共6页Journal of Microbiology

基　　金：西北农林科技大学青年骨干基金

摘　　要：甘油是酵母菌酒精发酵过程中的副产物,甘油作为非挥发性物质,对葡萄酒的香气没有贡献,但是其黏性和甜味,可使葡萄酒具有圆润、柔滑、甘甜、肥硕、更易入口的特性,也可用于平衡酒中的酸感,增加口感复杂性,是高品质果酒的重要成分。近年来,国内外对高产甘油酵母的研究日益增多,着重于提高葡萄酒中酵母发酵生产甘油的能力。Glycerol is a by-product of alcoholic fermentation process by yeast. As a non-volatile matter, its viscosity and sweet taste make wines smooth, mellow, soft, sweet, fleshy, delicious and other characters. It could also balance sour taste in wine and increase the complexity of the texture; therefore it is an important ingredient of high-grade fruit wine. Recently, the study on high-yield glycerol yeast is increasing year by year, mainly focused on production mechanism of glycerol, technology and method to increase the production capability of yeast fermentation in winemaking.

关 键 词：甘油 酵母 

分 类 号：TQ923[轻工技术与工程—发酵工程]