饮料酒低产高级醇的研究进展  

Research Progress on Low Production of Higher Alcohols in Fermented Liquor

作　　者：刘荟 张维 毛志海 方尚玲 LIU Hui;ZHANG Wei;MAO Zhihai;FANG Shangling(Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,28 Nanli Road,Wuhan,430068,HuBei,China;Hubei Huaxin Pharmaceutical Co.,Ltd.,Xianning 437000,HuBei,China)

机构地区：[1]工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北华信制药有限公司,湖北咸宁437000

出　　处：《酿酒》2024年第4期36-42,共7页Liquor Making

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400500);湖北工业大学研究生教学改革研究项目资助(校2021057)。

摘　　要：饮料酒品质的好坏取决于酒体中的风味物质,高级醇是一类广泛存在于饮料酒的风味物质。适量的高级醇增加酒体层次感,使酒体香气更为丰富柔和;而饮用酒中高级醇含量过高,会造成饮后宿醉感,甚至危害饮用者的中枢神经系统。因此,减控饮料酒中高级醇的生成量对改善饮料酒品质有重要意义。通过系统阐述高级醇合成的途径,详细介绍了低产高级醇酿酒酵母的选育和发酵工艺优化,旨在为饮料酒实际生产过程中提出高效的减控高级醇的参考方法。The quality of the drinking wine depends on the flavor substances,and the high alcohol is a kind of flavor substances widely existing in the drinking wine.The right amount of high alcohols can increase the layer and make the aroma of the wine more rich and soft;The over content of high alcohol in drinking wine will cause hangover after drinking,and even harm the central nervous system of the drinkers.Therefore,reducing the production of higher alcohols in beverage wine is of great significance to improve the quality of beverage wine.The way of synthesis of higher alcohols has described systematically,and the breeding and fermentation process optimization of saccharomyces cerevisiae with low yield of higher alcohols were introduced in detail.

关 键 词：高级醇 酿酒酵母 代谢途径 

分 类 号：TS262[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]