Debaryomyces vanriji和Saccharomyces cerevisiae的混合培养及其对葡萄酒风味的影响  

A Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae and the Influence of It on the Flavor of Wine

作　　者：朱一松[1] 赵光鳌[1] 帅桂兰[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214036

出　　处：《酿酒科技》2003年第4期70-72,共3页Liquor-Making Science & Technology

摘　　要：葡萄酒的风味是衡量葡萄酒品质的一个重要指标。研究了Debaryomycesvanriji和Saccharomycescerevisiae(酿酒酵母)混合培养的生长情况及其对葡萄酒风味的影响。结果表明,混合培养得到的β-葡萄糖苷酶的活性更高,发酵后的葡萄酒中脂肪酸、酯、萜烯醇等的含量更丰富,从而增强或改善了葡萄酒的风味。The fl av or of wines is an important factor to measure the quality of wines.In this art icle,the development of Debaryomyces vanriji in present of native of added Sa ccharomyces cerevisiae and its effect on the flavor of wine were studied.The re sults showed:in the musts inoculated with D.vanriji,the levels of猓璯lucosid ase activity were higher.And the concentrations of fatty acid,esters,and terp inols in wine were increased.This resulted in the enhancement or improvement of wine aromas.

关 键 词：D.vanriji 酿酒酵母 葡萄酒 混合培养 风味 Β-葡萄糖苷酶 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]