葡萄酒中乙醛及其来源的研究进展  

Research Progress on Acetaldehyde in Wine and Its Sources

作　　者：孙雨航 王嘉琦 崔晓倩 王清龙 常贺强 代玲敏 韩国民 SUN Yuhang;WANG Jiaqi;CUI Xiaoqian;WANG Qinglong;CHANG Heqiang;DAI Lingmin;HAN Guomin(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353

出　　处：《中外葡萄与葡萄酒》2023年第6期112-116,共5页Sino-Overseas Grapevine & Wine

基　　金：国家自然科学基金(31701666、31901982);齐鲁工业大学(山东省科学院)人才科研项目(2023RCKY226)。

摘　　要：乙醛是葡萄酒中含量最高的一种无色挥发性醛类化合物,占醛类总含量的90%以上,主要来源于微生物发酵和化学氧化,在葡萄酒中起到影响颜色和风味的重要作用。本文重点概述了乙醛在葡萄酒酒精发酵、苹果酸-乳酸发酵、微氧陈酿及瓶贮陈酿等生产阶段的形成途径,并探讨了SO_(2)添加量、发酵温度、pH和陈酿阶段O_(2)对葡萄酒中乙醛形成的影响,以期为降低葡萄酒产品中乙醛含量提供理论参考。Acetaldehyde is a colorless volatile aldehyde compound with the highest content in wine,accounting for more than 90%of the total aldehyde content,it comes from microbial fermentation and chemical oxidation,and plays an important role in wine color and flavor.In this work,the formation pathway of acetaldehyde in wine during alcohol fermentation,malic-lactic fermentation,micro-oxygen fermentation post-treatment and bottle aging was summarized,and the effects of SO_(2) addition,fermentation temperature,pH,and bottle aging stage on acetaldehyde formation in wine were discussed.In order to provide theoretical reference for reducing acetaldehyde content in wine products.

关 键 词：葡萄酒 乙醛 苹果酸-乳酸发酵 氧化 陈酿 

分 类 号：TS262.61[轻工技术与工程—发酵工程]