葡萄酒生物降酸机制及发酵策略研究进展  

Advances on mechanism and fermentation strategy of biological deacidification in wine

作　　者：于潇淳 徐晶 李明 陈雪 李淑英 徐永平[3] YU Xiaochun;XU Jing;LI Ming;CHEN Xue;LI Shuying;XU Yongping(Changbai Mountain Indigenous Ice Wine Brewing and Quality Control Jilin College-Enterprise Cooperation Technology Innovation Laboratory,College of Food Science and Engineering,Tonghua Normal University,Tonghua 134001,China;SEM Bio-Engineering Technology Co.,Ltd.,Dalian 116023,China;School of Bioengineering,Dalian University of Technology,Dalian 116024,China)

机构地区：[1]通化师范学院食品科学与工程学院,长白山本土冰葡萄酒酿造与质量控制吉林省校企联合技术创新实验室,吉林通化134001 [2]大连赛姆生物工程技术有限公司,辽宁大连116023 [3]大连理工大学生物工程学院,辽宁大连116024

出　　处：《中国酿造》2023年第8期28-32,共5页China Brewing

基　　金：吉林省教育厅“十三五”科学技术项目(JJKH20200486KJ);通化师范学院校级科研项目(201841)。

摘　　要：有机酸的种类与含量是影响葡萄酒风味和品质的重要因素,是评价葡萄酒的重要指标。该文针对酿酒葡萄原料高酸度的问题,综述了生物降酸途径及其在葡萄酒酿造中的应用。葡萄酒生物降酸主要依赖苹果酸-乳酸发酵途径及苹果酸-酒精发酵途径。酒酒球菌(Oenococcus oeni)可以依靠苹果酸-乳酸途径发挥降酸作用,但易受到pH、乙醇、SO_(2)等环境因素影响。非酿酒酵母主要通过苹果酸-酒精途径进行降酸发酵,但在此过程中会对酿酒酵母及葡萄酒风味造成不利影响。通过分析不同降酸途径的机制及影响因素,可采用增强酒酒球菌抗逆活性、优化非酿酒酵母混菌发酵工艺等方法提升葡萄酒降酸发酵效果。The types and contents of organic acids are important factors affecting the flavor and quality of wine,and is also important indexes for wine evaluation.Aiming at the issue of high acidity of grape raw materials,the biological deacidification pathways and their applications in wine-making were reviewed.The biological deacidification of wine mainly relies on the malolactic fermentation pathway and maloalcoholic fermentation pathway.Oenococcus oeni can rely on the malolactic fermentation pathway to exert its acid reduction effect,but is susceptible to environmental factors such as pH,ethanol,and SO_(2).Non-Saccharomyces cerevisiae mainly performs deacidification fermentation through the maloalcoholic fermentation pathway,but the process could have adverse effects on Saccharomyces cerevisiae and wine flavor.By analyzing the mechanisms and influencing factors of different deacidification pathways,it is suggested that enhancing the stress resistance activity of O.oeni and optimizing the fermentation process of non-S.cerevisiae could be used to enhance the deacidification fermentation effect of wine.

关 键 词：生物降酸 葡萄酒 苹果酸-乳酸发酵 苹果酸-酒精发酵 发酵策略 混菌发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]