β-葡萄糖苷酶对‘双优’干红葡萄酒理化性质和香气物质的影响  

Effect of β-glucosidase on physicochemical properties and aroma compounds of 'Shuangyou' dry red wines

作　　者：刘欢 李皓[1,2] 陈长武 何文兵[3] LIU Huan;LI Hao;CHEN Chang-wu;HE Wen-bing(College of Food Engineering,Jilin Engineering Normal University,Changchun 130052,China;Jilin Province Innovation Team for Vitis amurensis Resources Development,Changchun 130052,China;College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002,China)

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林省山葡萄资源开发创新团队,吉林长春130052 [3]通化师范学院食品科学与工程学院,吉林通化134002

出　　处：《食品与发酵工业》2018年第11期138-146,共9页Food and Fermentation Industries

基　　金：吉林省科技发展计划项目(20150101117JC);吉林省教育厅"十三五"科学技术研究(2016246;JJKH20180862KJ)

摘　　要：以‘双优’山葡萄为原料发酵葡萄酒,研究β-葡萄糖苷酶在酒发酵过程中活力变化以及对酒理化特性和香气的影响。研究表明,随着发酵时间延长,β-葡萄糖苷酶活力先增加后减小,对照和酶处理组活力最大值分别为12. 46和72. 42 U/L。对照组的总糖和酒精度显著低于酶处理组,对照组的总花色苷含量显著高于酶处理组。山葡萄汁、对照和酶处理组的香气成分总量分别为76. 18、124. 28和184. 99 mg/L,种类分别为24、50和54种,香气成分中有7种糖苷类香气物质,对照组含量显著低于酶处理组。检测出香气成分OAVs大于1的共19种,其中果香味对山葡萄酒风味贡献最大,并且酶处理组对葡萄酒贡献程度高于对照组。因此,β-葡萄糖苷酶对‘双优’山葡萄酒香气成分具有显著的影响。In this study,‘Shuangyou’(Vitis amurensis Rupr.)berries were fermented into wines.β-glucosidase was added to'Shuangyou'wines to investigate the changes of enzyme activities during fermentation and the physicochemical properties and aroma compounds in wines at the end of fermentation.With fermentation time prolonging,the enzyme activities was increased,and then decreased.The maximum enzyme activities of control and enzyme treatment samples were 12.46 and 72.42 U/L,respectively.Total sugar contents and alcohol contents of the controls were significantly lower than those of the enzyme treatment samples.Total anthocyanins contents of the controls were significantly higher than those of the enzyme treatment samples.The aroma compounds contents and numbers of wide grape musts in controls and enzyme treatment samples were 76.18,124.28,184.99 mg/L and 24,50,54 species,respectively.There were 7 kinds of glycosides aroma compounds in wines.The aroma compounds contents of the controls were significantly lower than those of the enzyme treatment samples.The OAV of 19 kinds of aroma compounds exceeded their threshold values(OAVs>1).Fruit aroma was obvious contribution to the flavor of wines.The enzyme treatments had significantly higher effect on the flavor of wines compared with the controls.Therefore,β-glucosidase had a significant effect on the aroma compounds of'Shuangyou'wines.

关 键 词：山葡萄酒 Β-葡萄糖苷酶 酶活力 香气成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]