酿酒葡萄细胞壁多糖组分研究进展  

Research Progress on Polysaccharide Components of Wine Grape Cell Wall

作　　者：姬欣欣 张军翔[2] 高宇 JI Xinxin;ZHANG Junxiang;GAO Yu(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Faculty of Wine and Horticulture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]宁夏大学葡萄酒与园艺学院,宁夏银川750021

出　　处：《食品安全导刊》2024年第15期155-161,共7页China Food Safety Magazine

基　　金：宁夏自然科学基金项目(2023AAC03134)。

摘　　要：酿酒葡萄细胞壁成熟涉及果胶、纤维素、半纤维素等一系列多糖大分子组分的结构调控,同时酿酒葡萄品种、栽培处理与气候等因素也会影响果实成熟过程中细胞壁多糖的结构演化。酿酒葡萄成熟过程及酿造过程中细胞壁多糖组分的结构变化会影响葡萄酒的品质。本文结合国内外研究进展,简要阐述了酿酒葡萄果实结构及其成熟过程中细胞壁多糖组分的微观修饰机制,同时讨论了葡萄品种、气候、栽培处理对酿酒葡萄果实细胞壁多糖的影响。此外,归纳了酿造过程中不同工艺处理下细胞壁多糖的降解机制,以期为酿酒葡萄细胞壁多糖的进一步研究提供理论参考。Wine grape cell wall ripening involves the structural regulation of a number of polysaccharide macromolecules,such as pectin,cellulose,hemicellulose,etc.Meanwhile,wine grape varieties,cultivation treatments and climatic factors also affect the structural evolution of cell wall polysaccharides during the fruit ripening process.The structural changes of cell wall polysaccharide components during wine grape ripening and vinification will affect the quality of wine.This paper summarizes the structural micro-modification mechanism of cell wall polysaccharide components during the ripening process of wine grape berries,discusses the effects of grape variety,climate,and cultivation treatments on wine grape berry cell wall polysaccharides,and summarizes the degradation mechanism of cell wall polysaccharides under different technological treatments in the vinification process in order to provide theoretical references for further study of wine grape berry cell wall polysaccharides.

关 键 词：酿酒葡萄 果实细胞壁 成熟 多糖 

分 类 号：TS261.23[轻工技术与工程—发酵工程]