O.oeni糖苷酶活性对干白葡萄酒萜烯类香气的影响  

Effect of Glycosidase Activity of Oenococcus oeni on Terpene Aroma Compounds of Dry White Wine

作　　者：祝霞[1,2] 赵丹丹 李俊娥 毛亚玲 韩舜愈 杨学山[1,2] ZHU Xia;ZHAO Dandan;LI June;MAO Yaling;HAN Shunyu;YANG Xueshan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《农业机械学报》2021年第8期363-373,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金地区基金项目(31760454、32060581);甘肃省重点研发计划项目(17YF1NA060);甘肃省自然科学基金项目(20JR10RA527);甘肃省葡萄酒产业发展基金项目(20180820-07、20180820-08)。

摘　　要：由酒酒球菌(O.oeni)引发的苹果酸乳酸发酵(MLF)在降低葡萄酒酸度的同时,还伴随着多种糖苷酶的合成释放,该过程对源自葡萄中的键合态香气前体物质转化产生积极影响。以分离、鉴定的2株本土O.oeni菌株ZX-1、GF2为研究对象,以商业菌株VP41为对照,分析探讨单一发酵条件(初始pH值、乙醇体积分数、SO2添加量和发酵温度)及复合酿酒条件对供试菌株的β-D-葡萄糖苷酶及双糖苷酶活力累积量的影响,通过微酿试验分析供试菌株接种发酵后的霞多丽干白葡萄酒中萜烯类香气物质的变化。结果表明:随着乙醇体积分数及SO2添加量的增加,菌株的糖苷酶活力累积量均呈先上升、后下降的变化趋势;较高pH值条件更有利于O.oeni菌株糖苷酶的合成;β-D-葡萄糖苷酶和双糖苷酶活力累积量对发酵温度的响应存在差异。在复合酿酒条件下,本土O.oeni菌株的双糖苷酶活力累积量显著高于商业菌株VP41(P<0.05),而β-D-葡萄糖苷酶活力累积量则略低于VP41。SO2添加量对所有供试菌株的糖苷酶活性均有极显著影响(P<0.01),pH值、乙醇体积分数对菌株ZX-1、GF2和VP41的糖苷酶活性有显著影响(P<0.05),发酵温度仅对菌株ZX-1、VP41的β-D-葡萄糖苷酶和VP41的双糖苷酶活性有显著影响(P<0.05)。菌株的最佳产酶条件为:乙醇体积分数12%、SO2添加量30 mg/L、pH值3.6、发酵温度22℃,在此条件下,菌株GF2的双糖苷酶活力累积量最高(46.137 mU/mL),其次是ZX-1(45.932 mU/mL)和VP41(37.011 mU/mL)。微酿试验萜烯类化合物分析结果显示,本土O.oeni ZX-1发酵后的酒样中虽然萜烯类物质种类仅次于VP41处理后的酒样,但酒样中的总含量却较高,α-松油醇、香茅醇、大马士酮、芳樟醇等萜烯类物质的质量浓度高于阈值,有效提升了品种香气特征。Malolactic fermentation(MLF)carried out by Oenococcus oeni(O.oeni)is the main method to reduce the acidity of the wine.Meanwhile,the synthesis and release of a variety of glycosidase will have a positive effect on the conversion of glycosylated precursor compounds originated from grapes.In this experiment,two O.oeni autochthonous strains ZX-1 and GF2 isolated and identified from Hexi Corridor Region and the commercial strain VP41 were used as test and control strains,respectively.To analyze and discuss the effects of single fermentation conditions(initial pH value,ethanol concentration,SO2 addition and fermentation temperature)and the compound fermenting condition on the cumulativeβ-D-glucosidase and diglycosidase activities of the tested O.oeni strains.The changes of terpene aroma substances in the Chardonnay dry white wine fermented by the tested strains were analyzed by the microvinification experiment.The results showed that the cumulative glycosidase activity of the all tested strains was increased first and then decreased with the increase of ethanol concentration and SO2 addition.Higher pH value was more conducive to the synthesis of glycosidase produced by O.oeni strains,and there were differences in the response regulation ofβ-D-glucosidase and diglycosidase activity to fermentation temperature.Under the compound fermenting condition,diglycosidase activity of the O.oeni autochthonous strains were significantly higher than that of the commercial strain VP41(P<0.05),butβ-D-glucosidase activity were slightly lower than that of strain VP41.The SO2 addition had a very significant impact on the glycosidase activity of the all tested strains(P<0.01),and the pH value and ethanol concentration had a significant impact on the glycosidase activity of strains ZX-1,GF2 and VP41(P<0.05).The fermentation temperature only had a significant effect on theβ-D-glucosidase activity of strain ZX-1 and VP41 as well as the diglycosidase activity of VP41(P<0.05).The optimum conditions for glycosidase production of the tested

关 键 词：葡萄酒 酒酒球菌 β-D-葡萄糖苷酶 α-L-鼠李糖苷酶 α-L-阿拉伯糖苷酶 萜烯类 

分 类 号：TS262.6[轻工技术与工程—发酵工程]