甘露糖蛋白在葡萄酒酿造过程中的应用研究进展  

Research progress of application of mannoprotein in wine brewing

作　　者：刘泽宇[1] 王军[1] 何劲莉[1] 刘俊 

机构地区：[1]内蒙古大学生命科学学院,内蒙古呼和浩特010021 [2]内蒙古自治区园艺研究院,内蒙古呼和浩特010010

出　　处：《食品工业科技》2017年第14期347-351,共5页Science and Technology of Food Industry

基　　金：2016年内蒙古自治区葡萄科技重大专项(内蒙古科技厅支持)

摘　　要：甘露糖蛋白是一种在酵母自溶时,从酵母细胞壁中释放的可溶性糖蛋白。本文介绍甘露糖蛋白的结构及特性,综述该蛋白对葡萄酒中花青素、单宁、乳酸菌、芳香类物质及蛋白质的作用及机理,如稳定花青素、单宁及蛋白质,促进乳酸菌生长,保护芳香化合物等。甘露糖蛋白对于葡萄酒工业生产有重要意义。Mannoprotein is a kind of soluble glycoprotein released from yeast cell wall when yeast autolysis. The structure and characteristic of mannoprotein were introduced in this paper. How the protein effects on anthocyanins,tannins,lactic acid bacteria,aromatic substances and protein function in wine and accordingly mechanism were detailed reviewed,such as stabilizing anthocyanins,tannins and protein,promoting the growth of lactic acid bacteria,and protecting aromatic compounds.Mannoprotein has important significance to wine industry production.

关 键 词：甘露糖蛋白 葡萄酒酒质 花青素 单宁 芳香类物质 蛋白质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]