耐受酒精β-葡糖苷酶的添加对葡萄酒品质影响的研究  

Effect of adding ethanol tolerant β-glucosidase on Quality of Grape Wine

作　　者：蔡林洋 薛栋升[1] 

机构地区：[1]湖北工业大学湖北省工业微生物重点实验室发酵工程教育部重点实验室,湖北武汉430068

出　　处：《酿酒》2018年第1期70-72,共3页Liquor Making

摘　　要：研究β-葡糖苷酶粗酶液在不同温度和不同乙醇浓度的缓冲溶液的酶活,β-葡糖苷酶对萜类物质的含量的影响,通过观察酒体澄清度和分析酒体口感确定β-葡糖苷酶对酒体品质影响。结果表明,在葡萄酒的发酵过程中添加β-葡糖苷酶能够增加萜类物质的含量,能提升葡萄酒的保健价值。在葡萄酒的酿造过程中,添加β-葡糖苷酶对葡萄酒口感没有明显的影响,添加β-葡糖苷酶对酒体的澄清度没有很大影响。在低温下,β-葡糖苷酶在较高的酒精浓度下保持较高的催化活性,从而增加了葡萄酒中萜类物质的含量。Research on the enzyme activity of β - glucosidase crude enzyme solute in different temperature and different ethanol concentration buffer.And research on the enzyme has a impact on content of producing terpenoids in wine. The effect of wine quality is determined by clarity and taste of the wine. The results showed that the addition of β -glucosidase during the fermentation of wine could increase the content of terpenoids and enhance the health value. In the brewing process of wine, the addition of β -glucosidase has no significant effect on the taste of wine, and the addition of β -glucosidase has no obvious effect on the clarity of wine. At low temperatures, β -glucosidase maintains a high catalytic activity in higher alcohol concentrations, thereby increasing the content of terpenoids in wine.

关 键 词：Β-葡糖苷酶 萜类物质 酒体口感 酒体澄清度 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]