中国食品学报2017，Vol.17Issue(12)：164-171,8.DOI:10.16429/j.1009-7848.2017.12.021
可同化氮对葡萄酒发酵香气物质积累及代谢调控的影响
Effect of the Assimilable Nitrogen on the Aroma Compounds Production and the Regulation of Their Biosynthesis during Alcoholic Fermentation
摘要
Abstract
Nitrogen compounds in grape must are essential to the growth of yeast during alcoholic fermentation.They can also regulate the formation of volatile metabolites of yeast in a decisive way,such as higher alcohols,ketonic acids,esters and volatile sulphur compounds,which make up the majority of wine fermentation aroma.Some amino acids (va line,leucine,isoleucine,phenylalanine and methionine) are directly transformed to α-keto acids and their corresponding higher alcohols and acids by yeast via the Ehrlich pathway.Optimal nitrogen source composition and nitrogen supplementation could increase the formation of desirable aroma compounds and decrease the accumulation of undesirable volatile compounds.In this paper,the current studies on the link between the formation of aroma compounds in wine and the composition of nitrogen compounds in must were reviewed.The metabolism of these volatile compounds precursor amino acids and the regulation of the related genes were discussed.关键词
葡萄酒/酿酒酵母/氨基酸/发酵/香气物质Key words
wine/Saccharomyces cerevisiae/amino acids/fermentation/aroma compounds引用本文复制引用
王亚钦,刘沛通,吴广枫,段长青..可同化氮对葡萄酒发酵香气物质积累及代谢调控的影响[J].中国食品学报,2017,17(12):164-171,8.基金项目
国家农业产业技术体系专项(CARS-29) （CARS-29）
