非酿酒酵母在发酵过程中的代谢产物对葡萄酒质量的影响  

Effect of metabolites produced by non-Saccharomyces during fermentation on the quality of wine

作　　者：王凤梅[1] 马利兵[2] WANG Fengmei MA Libing(Baotou Light Industry Vocational Technical College, Baotou 014013, China School of Life Science and Technology, Inner Mongolia University of Science ＆ Technology, Baotou 014010, China)

机构地区：[1]包头轻工职业技术学院,内蒙古包头014013 [2]内蒙古科技大学生命科学与技术学院,内蒙古包头014010

出　　处：《中国酿造》2016年第12期12-17,共6页China Brewing

基　　金：内蒙古自治区科技创新引导奖励资金项目

摘　　要：非酿酒酵母广泛存在于葡萄园及酿酒环境中,虽然其在发酵过程中能产生各种异味物质影响酒的品质,但某些非酿酒酵母的代谢产物却能增强葡萄酒的香气、风味和复杂性。该文综述了非酿酒酵母在发酵过程中的代谢产物及其对葡萄酒质量的影响,以期对我国筛选非酿酒酵母用于生产具地区特色的葡萄酒提供参考。Non-Saccharomyces widely exists in the vineyard and winemaking environment. In the process of fermentation, non-Saccharomyces can produce a variety of odor substances which affect the wine quality. However, some metabolites produced by non-Saccharomyces can enhance the specific aroma, flavor and complexity of wine. The metabolites of non-Saccharomyces, as well as the effect of their metabolites on the quality of wine were summarized, in order to provide theoretical and technical reference for screening non-Saccharomyces for production of wine with regional characteristics.

关 键 词：非酿酒酵母 代谢产物 风味 香气 

分 类 号：TS261.1[轻工技术与工程—发酵工程]