葡萄酒酿造过程中酶的作用（英文）  

Application of enzymes in wine making

作　　者：谈思维 童军茂[1] 史学伟[1] 徐亚男[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2015年第2期18-25,共8页China Brewing

基　　金：新疆兵团科技攻关项目(P20136500002-1146)

摘　　要：酶在葡萄酒酿造过程中发挥着重要的作用,从科学技术角度讲,酒是葡萄汁的酶生物转化的终产物。酶作为高效生物催化剂广泛应用于葡萄酒酿造的各个工艺环节。酶不仅由自身产生,而且可以通过酵母菌或其他微生物产生。本文简要介绍在葡萄酒酿造过程中酶的作用。商业酶不仅可以提高葡萄酒的澄清效果,而且有利于释放芳香前体物质,并降低的氨基甲酸乙酯和低级醇的含量。这些功能性的酶包括β-葡萄糖苷酶、β-葡聚糖酶、脲酶、蛋白酶、溶菌酶、葡萄糖氧化酶、漆酶、鞣酸酶和过氧化物酶。该文旨在讨论这些酶的性质、结构以及作用机制,研究酶的作用可以发挥其潜能,更好的应用于葡萄酒酿造中。Enzymes play a vital role in the complicated process of wine making. From a scientific and technical point of view, wine can be seen as a final product of enzymatic biotransformation of grape juice. Through the whole period of fermentation, various enzymes drive all the bio-reactions from pre-fermentation to post-fermentation and aging. The aim of this paper is to summarize some important enzymes applied to wine making. These biocatalysts are not only derived from the grape itself, but also produced by yeasts and other microbes related to surrounding microbial communities. Winemakers are using prepared commercial enzymes to improve the clarification and process of wine, release varietal aromas from precursor compounds, and reduce ethyl carbamate formation and lower alcohol levels. These functional enzymes are including beta-glycosidases, betaglucanases, ureases, proteinases, lysozymes, glucose-oxidases, laccases, tannases, and peroxidases. This article aims to explain the nature, structure and mechanisms of above enzymes, it＇s necessary to have a good understanding of these enzymes in wine making, as it can provide an essential tool to accomplish many specific tasks for wine makers.

关 键 词：酶 酿酒 澄清 过滤 香气 稳定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]