黑曲霉β-葡萄糖苷酶对葡萄酒酶解增香调控及香气物质的影响  

Effects of β-glucosidase from Aspergillus niger on flavoring regulation and aroma compounds of wine

作　　者：桑苇 唐柯[1] 徐岩 王栋[1] 李记明 

机构地区：[1]工业生物技术教育部重点实验室江南大学生物工程学院酿酒微生物与酶技术研究室,江苏无锡214122 [2]烟台张裕葡萄酿酒股份有限公司,山东烟台264000

出　　处：《食品与发酵工业》2015年第5期8-13,共6页Food and Fermentation Industries

基　　金：国家863计划项目(2013AA102108);山东省泰山学者计划

摘　　要：采用Kramer感官品评,并结合顶空固相微萃取气相色谱质谱(SPME-GC-MS)联用方法,研究黑曲霉β-葡萄糖苷酶对赤霞珠葡萄新酒酶解增香调控的最佳条件及香气物质影响。结果表明,酶解增香处理的最佳条件为酶解温度45℃、酶解时间4.0 h、加酶量4.0 U/m L。酶解样品经SPME-GC-MS检测分析,共定性出59种呈香物质,方差分析得知其中35种物质酶解前后具有显著性差异。香气物质相对含量总量增加24.59%,其中以萜烯及C13-降异戊二烯类物质增量最为明显,为118.54%。酶解处理对提高葡萄酒中典型性香气,进一步改善葡萄酒风味起到积极影响。The effect of β-glucosidase from Aspergillus niger on flavor regulation and aroma compounds of Cabernet Sauvignon was analyzed using Kramer sensory evaluation and SPME-GC-MS. The optimized hydrolysis conditions were incubation at 45℃ for 4. 0 h with enzyme dosage of 4. 0 U / m L. A total of 59 aroma compounds were detected and 35 components showed significant differences after treatment. The total relative content of compounds increased24. 59%. The most obvious changes appeared in C13-norisoprenoids and terpenes incremental,which increased118. 54%. Enzymatic treatment had positive effects on typical aroma improvement and flavor enhancement in wine.

关 键 词：Β-葡萄糖苷酶 气相色谱质谱联用 Kramer感官品评 增香调控 

分 类 号：TS262.6[轻工技术与工程—发酵工程]