不饱和脂肪酸对酿酒酵母生长及产香特性影响的研究进展  

A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation

作　　者：刘沛通 郑晓卫 段长青[2] 陈博 燕国梁[2] LIU Peitong;ZHEGN Xiaowei;DUAN Changqing;CHEN Bo;YAN Guoliang(Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Center for Viticulture and Enology,Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中粮营养健康研究院有限公司,老年营养食品研究北京市工程实验室,北京102209 [2]中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,农业农村部葡萄酒加工重点实验室,北京100083

出　　处：《食品科学》2020年第15期314-322,共9页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-29);中央高校基本科研业务费专项资金项目(2017SP003)。

摘　　要：在葡萄酒发酵过程中,不饱和脂肪酸是酿酒酵母生长繁殖的必需营养物质。酿酒酵母主要从葡萄汁中获得不饱和脂肪酸,不饱和脂肪酸的浓度和种类因葡萄原料、种植管理和酿造工艺的不同而变化。不同浓度及不同种类的不饱和脂肪酸会从生理水平和基因水平多方面调控酿酒酵母的生长和产香特性,直接影响酵母合成高级醇、中链脂肪酸和酯类等挥发性组分。合理的葡萄汁不饱和脂肪酸组成对葡萄酒发酵过程中优良香气物质的积累及葡萄酒感官品质的改善有重要意义。本文总结了不饱和脂肪酸浓度及种类调控酿酒酵母生长及产香特性的机制,以期为实际生产中葡萄栽培方式及酿造工艺的选择、有目的性地酿造不同香气特性的葡萄酒提供理论指导。Unsaturated fatty acids(UFAs)are essential nutrients for the growth of Saccharomyces cerevisiae during wine fermentation.Grape must is the main source for S.cerevisiae to obtain UFAs.The concentrations and types of UFAs vary with the rape cultivars,viticultural management and fermentation technologies,which directly influence the cell growth and the production of higher alcohols,medium-chain fatty acids and esters in S.cerevisiae.Optimal UFA composition can increase the formation of desirable aroma compounds and modify the quality of wine.In this paper,the effect of unsaturated fatty acids on the cell growth and aroma production of S.cerevisiae is reviewed,in order to provide theoretical guidance for the wine industry.

关 键 词：不饱和脂肪酸 酿酒酵母 葡萄酒 香气 发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]