葡萄酒中挥发性酚及其预防措施的研究进展  

Research Progress of Volatile Phenols in Wine and Their Control Measures

作　　者：陈宁宁 许程 CHEN Ningning;XU Cheng(Yantai Standard Measurement Inspection and Testing Center,Yantai 264003,China)

机构地区：[1]烟台市标准计量检验检测中心,山东烟台264003

出　　处：《中外葡萄与葡萄酒》2024年第3期94-101,共8页Sino-Overseas Grapevine & Wine

基　　金：烟台市市场监督管理局葡萄酒行业质量提升项目(SDGPPS37060000033700120230001)。

摘　　要：葡萄酒中挥发性酚会对其香气产生负面影响,使其具有马腥味、谷仓味、烟熏味和药味。挥发性酚主要来源于酒香酵母属(Brettanomyces)酵母菌的感染。Brettanomyces酵母菌广泛存在于酿酒设备或储存环境中,因此保持酿酒过程的卫生状况非常重要。本文综述了葡萄酒挥发性酚的形成、酿酒过程中的预防措施和成品酒的补救措施,并对以后的研究重点进行了展望。Volatile phenols in wine can negatively affect its aroma,giving it horny,barnyard,smoky,and medicinal flavors.Volatile phenols are mainly derived from yeast infections in Brettanomyces.Brettanomyces is widely found in winemaking equipment or storage environments,so it is important to maintain the hygienic condition of the winemaking process.In this paper,the formation of volatile phenols in wine,the preventive measures in winemaking and the remedial measures in finished wine were reviewed,and th e future research focus was prospected.

关 键 词：葡萄酒 挥发性酚 酒香酵母 

分 类 号：TS262.61[轻工技术与工程—发酵工程]