油酸或α-亚麻酸对葡萄酒酵母发酵活力和香气的影响  

Effects of Adding Oleic Acid orα-Linolenic Acid on Yeast Fermentation Activity and Volatile Compounds of Wine

作　　者：刘沛通[1,2] 段长青 燕国梁[1,2] Liu Peitong;Duan Changqing;Yan Guoliang(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Key Laboratory of Viticulture and Enology,Ministry of Agriculture,Beijing 100083)

机构地区：[1]葡萄与葡萄酒研究中心,中国农业大学食品科学与营养工程学院,北京100083 [2]农业部葡萄酒加工重点实验室,北京100083

出　　处：《中国食品学报》2020年第8期154-161,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家农业产业技术体系专项基金项目(CARS-29);中央高校基本科研业务费专项资金资助项目(2017SP003)。

摘　　要：以“赤霞珠”葡萄汁为发酵基质,研究添加不同浓度的油酸或α-亚麻酸对葡萄酒酵母发酵活力和香气的影响。结果表明:添加油酸或α-亚麻酸的可以显著提高酵母的细胞量和发酵速率,同时增加葡萄酒的甘油含量。当添加12 mg/Lα-亚麻酸时,葡萄酒中高级醇含量适中(<400 mg/L),酸类、乙酸酯类和乙酯类物质与对照相比分别增产13.36%,49.27%和32.41%,显著增强葡萄酒的花香、果香特征,改善葡萄酒的感官品质。This study investigated the impact of oleic acid(OA)orα-linolenic acid(ALA)addition on yeast fermentation activity and aroma characteristics of Cabernet Sauvignon wine.The results showed that OA/ALA addition improved yeast growth and fermentation activity,increased the production of glycerol in wine.In wine with 12 mg/L ALA addition,the concentration of higher alcohols was moderate(<400 mg/L),and 13.36%,49.27%and 32.41%increment of acids,acetate esters and ethyl esters were observed compared to that of the Control,respectively.12 mg/L ALA intensified the pleasant floral and fruity attributes of wine and improved the aroma profile of final wine.

关 键 词：油酸 Α-亚麻酸 葡萄酒 香气 发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]