葡萄酒中酿酒酵母产生的重要香气化合物及其代谢调控  

The Metabolism Regulation of Important Aromatic Compounds Produced by Saccharomyces Cerevisiae in Wine

作　　者：郝瑞颖[1] 王肇悦[2] 张博润[2] 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 [2]中国科学院微生物研究所,北京100101

出　　处：《中国食品学报》2012年第11期121-127,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家葡萄产业技术体系建设专项经费资助(CARS-30)

摘　　要：在葡萄酒的发酵过程中,酿酒酵母(Saccharomy cescerevisiae)可以代谢产生多种香气活性化合物来影响葡萄酒的风味,其中醇类、酯类和挥发性硫化物是较为重要的3类。本文在分别介绍3类化合物对葡萄酒风味影响的基础上,综述它们在葡萄酒酿制过程中的合成代谢及其基因调控,指出这些理论研究在优良酵母菌株的筛选和基因工程菌株改造方面所具有的指导意义。During wine fermentation, Saccharomyces cerevisiae can produce multiple aromatic compounds to influence wine flavour. Higher alcohols, esters, volatile sulfur compounds are three classes of these compounds which are always found at levels above their detection thresholds. In this review, the specific flavour characteristics of these compounds was summarized, then the metabolism pathways and the regulation of related genes were highlighted, at last, the poten- tial for improving wine flavour by construction of genetic modified yeast with improved flavour properties or screening the indigenous yeast with good flavour characteristics were briefly discussed.

关 键 词：酿酒酵母 香气活性化合物 葡萄酒风味 代谢途径 基因调控 

分 类 号：TS262.6[轻工技术与工程—发酵工程]