葡萄酒生产中二氧化硫添加替代品及新型非热杀菌技术的研究进展  

Research progress of sulfur dioxide addition substitutes and new non-thermal sterilization technology in wine production

作　　者：段亚茹 杨晨露 田一秀 赵徐宇睿 张娣 张军翔[1,2,3] 马雯 DUAN Yaru;YANG Chenlu;TIAN Yixiu;ZHAO Xuyurui;ZHANG Di;ZHANG Junxiang;MA Wen(School of Wine and Horticulture,Ningxia University,Yinchuan 750021,China;Ningxia Grape and Wine Engineering Technology Research Center,Yinchuan 750021,China;Engineering Research Center,Ministry of Grape and Wine Education,Yinchuan 750021,China)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750021 [2]宁夏葡萄与葡萄酒工程技术研究中心,宁夏银川750021 [3]葡萄与葡萄酒教育部工程研究中心,宁夏银川750021

出　　处：《中国酿造》2025年第4期13-19,共7页China Brewing

基　　金：宁夏回族自治区重点研发计划项目(2023BCF01029);国家自然科学基金(32160577);“西部之光”青年学者(XAB2022YW12)。

摘　　要：二氧化硫因其良好的抑菌和抗氧化作用在葡萄酒生产中被广泛使用,但过量使用二氧化硫会影响葡萄酒的感官质量,同时不利于消费者的健康。当前,世界范围内市场对低二氧化硫含量葡萄酒产品的需求显著增加,“绿色”、“健康”成为世界葡萄酒行业的发展趋势。因此,许多葡萄酒发达国家已将二氧化硫替代产品及新型非热杀菌技术作为产业可持续发展的重点支持方向。目前已有溶菌酶、壳聚糖、二甲基二碳酸盐、谷胱甘肽和单宁等可替代二氧化硫在葡萄酒中作用的相关研究,新型非热杀菌技术如超声波、超高压、脉冲电场也可抑制葡萄酒中的微生物。基于此,该文介绍了二氧化硫的特性和作用,综述了二氧化硫替代品和新型非热杀菌技术,以期为在葡萄酒生产过程中减少二氧化硫的使用提供思路。Sulfur dioxide is widely used in wine production because of its good antibacterial and antioxidant effects,but excessive use of sulfur dioxide affects the sensory quality of wine and be detrimental to the health of consumers.At present,the market demand for wine products with low sulfur dioxide content has increased significantly,and"green"and"healthy"have become the development trend of the world wine industry.Therefore,many wine industries in the developed countries have taken sulfur dioxide substitutes and new non-thermal sterilization technology as the key support direction for the sustainable development of the industry.At present,there have been relevant studies on the substitution of sulfur dioxide by lysozyme,chitosan,dimethyl dicarbonate,glutathione and tannin can replace sulfur dioxide in wine.New non-thermal sterilization technologies such as ultra-sonic wave,ultra-high pressure,pulsed electric field in wine.Based on this,the characteristics and functions of sulfur dioxide were introduced and the sulfur dioxide substitutes and new non-thermal sterilization technologies were summarized,in order to provide ideas for reducing the use of sulfur dioxide in wine production.

关 键 词：二氧化硫 葡萄酒 抗氧化性 抑菌性 替代品 新型非热杀菌技术 

分 类 号：TS262.61[轻工技术与工程—发酵工程]