葡萄酒发酵香气物质调控研究进展  

Advances on Regulation of Aroma Substances in Wine Fermentation

作　　者：徐超 胡文效 陈明光 朱明宣 邱磊[1] 赵先炎 XU Chao;HU Wenxiao;CHEN Mingguang;ZHU Mingxuan;QIU Lei;ZHAO Xianyan(Qilu University of Technology(Shandong academy of sciences)/State Key Laboratory of Bio-based Materials and Green Paper Making,Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)/生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《中外葡萄与葡萄酒》2024年第1期81-93,共13页Sino-Overseas Grapevine & Wine

基　　金：山东省自然科学基金(ZR2021QC203);齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项(2022JBZ01-06)。

摘　　要：香气是葡萄酒风味中最受消费者关心的感官指标和最受生产者关注的品质指标之一。基于葡萄酒发酵与葡萄酒香气质量的关联性,通过发酵作用凸显品种香、合成发酵香和影响陈酿香,是葡萄酒酿造永恒的主题。解析葡萄酒中重要香气物质的来源与形成途径,探讨其发酵调控的原理与方法,对于促进葡萄酒发酵技术进步具有重要意义。本文论述了葡萄酒发酵过程中糖苷、类胡萝卜素等香气前体物质水解、裂解产生萜烯类、降异戊二烯类香气化合物的原理,以及生物催化资源(非酿酒酵母、乳酸菌等)的研究现状,探讨了葡萄酒酒精发酵前处理增加葡萄品种香香气物质和醇类、酯类香气化合物的发酵调控机理,以及葡萄酒发酵过程中降低香气物质损失的方法和原理,并对未来研究方向和趋势进行了展望,指出合成生物有望成为葡萄酒香气调控的有效工具。Aroma is one of the most important sensory indicators of wine flavor for consumers and one of the most important quality indicators for producers.Based on the correlation between wine fermentation and wine aroma quality,highlighting varietal aroma,synthesizing fermentation aroma and influencing aging aroma through fermentation is an eternal theme in wine-making.In order to promote the progress of wine fermentation technology,it is of great significance to analyze the sources and formation pathways of important aroma substances in wine,and to explore the principles and methods of their fermentation regulation.This paper discussed the principles and biocatalytic resources(non-Saccharomyces cerevisiae,lactic acid bacteria,etc.)for the hydrolysis and cleavage of grape aroma glycosides,carotenoids and other aroma precursors to produce terpenoids and hypromellose aroma compounds during wine fermentation.The fermentation regulation of varietal aroma substances,alcohol and ester aroma compounds highlighted by the pre-treatment of grape raw material for alcoholic fermentation,as well as the methods and principles of reducing the loss of aroma substances during wine fermentation were discussed.The future research directions and trends were outlooked and synthetic organisms were pointed out to be an effective tool for the regulation of aroma in wine.

关 键 词：葡萄酒发酵 香气物质 调控 萜烯类 降异戊二烯类 

分 类 号：TS262.61[轻工技术与工程—发酵工程]