功能微生物对葡萄酒风味的影响研究进展  

Research progresses on the effects of functional microorganisms on wine flavor

作　　者：程思琦 叶冬青 孙悦 CHENG Siqi;YE Dongqing;SUN Yue(School of Food and Wine,Ningxia University,Yinchuan 750021,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Guangxi Academy of Agricultural Sciences,Nan-ning 530007,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]广西农业科学院广西果蔬贮藏与加工新技术重点实验室,南宁530007

出　　处：《生态学杂志》2023年第11期2756-2766,共11页Chinese Journal of Ecology

基　　金：第六批自治区青年科技人才托举工程、宁夏回族自治区重点研发计划项目(2022BBF02015);国家自然科学基金项目(31960473);广西农业科学院基本科研业务专项(桂农科2021YM12)资助。

摘　　要：葡萄酒风味是衡量葡萄酒品质的关键因素之一。葡萄果实中的风味前体物质在真菌(酵母菌、霉菌)、细菌(乳酸菌、醋酸菌)等微生物的共同作用下,得以在葡萄酒发酵过程中释放,微生物在发酵中的相互作用也会影响葡萄酒最终风味的形成。尽管多组学技术使我们对微生物群落结构和葡萄酒风味有了较为清晰的认识,但微生物在葡萄酒风味特征中的作用机制仍有待进一步研究。本文对葡萄酒酿造过程中微生物种群演替、葡萄酒的风味变化特征进行了归纳,重点综述了发酵各阶段微生物对葡萄酒复杂风味形成的影响,旨在更好地挖掘真菌和细菌的潜力,促进葡萄酒酿造过程中风味物质的表达,为生产满足消费者需求的特色葡萄酒提供依据。Wine flavor is one of the key factors evaluating the quality of wine.Flavor and aroma precursors in grape berries are released by microorganisms including fungi(yeasts and mould)and bacteria(lactic acid bacteria and acetic acid bacteria).The final flavor of wine is affected by the interactions of microorganisms during wine fermenta⁃tion.Although microbial community structure and wine flavor components have been clearly revealed by multi⁃omics technologies,the role of these microorganisms in the formation of wine flavor is still unclear.We summarized wine microbial population succession and wine flavor change characteristics during winemaking,as well as the influences of microorganisms at different stages of fermentation on the formation of complex wine aroma and flavor.By explo⁃ring the potential of wine yeasts and bacteria in flavor formation and promoting the synthesis of flavor substances during winemaking,this review provides reference for the production of characteristic wine to meet consumers’de⁃mand.

关 键 词：微生物多样性 微生物群落 动态变化 风味 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]