低温对葡萄酒香气成分和酵母代谢的影响  

The effects of low temperature on wine aroma compounds and yeast metabolism

作　　者：原苗苗[1,2] 赵新节[1] 孙玉霞[2] 

机构地区：[1]齐鲁工业大学,山东省微生物工程重点实验室,山东济南250353 [2]山东省农业科学院农产品研究所,山东省农产品精深加工技术重点实验室,农业部新食品资源加工重点实验室,山东济南250100

出　　处：《食品与发酵工业》2017年第12期268-276,共9页Food and Fermentation Industries

基　　金：山东省重点研发计划项目(2015GNC113010);山东省现代农业产业技术体系专项基金(SDAIT-06-14)

摘　　要：适当的低温胁迫使酵母的代谢受到不同机制的调控而做出相应的反应,产生不同含量的代谢产物,进而影响葡萄酒的品质。低温发酵有利于提高葡萄酒的香气和感官特性,主要是乙酸酯和乙基酯类的增加,高级醇和挥发酸含量的降低。该文从葡萄酒香气成分、相关代谢及基因表达的角度,分析低温对葡萄酒品质的影响,并结合适合低温发酵的非酿酒酵母,为低温发酵葡萄酒提供理论依据。Proper low temperature stress can influence yeast metabolism through different mechanisms,and different amounts of metabolites will be produced due to corresponding reaction,thereby the quality of the wine will be changed. Low temperature fermentation can improve wine aromas and organoleptic properties,mainly increasing the contents of acetate and ethyl esters and decreasing the contents of higher alcohols and volatile acids. In order to provide some reference for low temperature fermentation,the studies focused on wine aroma components,relative yeast metabolism and gene expression were reviewed herein. The influence of low temperature on wine quality was analyzed and combined with non-Saccharomyces cerevisiae suitable for low temperature fermentation.

关 键 词：低温 葡萄酒 香气成分 酵母 代谢 基因表达 非酿酒酵母 

分 类 号：TS262.6[轻工技术与工程—发酵工程]