食品科学技术学报2019，Vol.37Issue(4)：42-48,65,8.DOI:10.3969/j.issn.2095-6002.2019.04.006
酵母胞外酶处理对模拟葡萄汁发酵过程中辛酸乙酯和乙酸苯乙酯生成的影响
Influence of Yeast Extracellular Enzymes on Formation of Ethyl Octanoate and Phenylethyl Acetate During Model Grape Juice Fermentation
摘要
Abstract
To reveal the application potential of two yeast extracellular enzymes in winemaking for aroma enhancement, the influence of the formation of ethyl octanoate and phenylethyl acetate in model winemak-ing by enzyme treatment was evaluated. Extracellular extracts of Hanseniaspora uvarum and Pichia fer-mentans were prepared. The model grape juice with respective glycosides of target compounds was used as the fermentation medium, and then various enzyme preparations ( yeast extracellular enzyme, commercial glycosidase, and pectinase) were added with equivalent β-D-glucosidase activity 5 U/L. Moreover, com-mercial Saccharomyces cerevisiae was inoculated to conduct the alcoholic fermentation. And fermentative juice sampled during fermentation were analyzed by GC-MS every 24 h to obtain aroma compounds. The results showed that both yeast extracellular extracts gave high activities of flavor enzymes. The activities of α-L-arabinosidase, α-L-rhamnosidase, and β-D-galactosidase in Hanseniaspora uvarum extracellular en-zyme were higher, while those of β-D-glucosidase, esterase, and protease were higher in Pichia fermen-tans extracellular enzyme. The highest producing range of octanoic acid and ethyl octanoate was located from the 4th to 8th day during fermentation, and then the content declined. While the highest producing range of phenyl ethanol and phenylethyl acetate sited from 6th to 14th day during fermentation, and then stabilized. Comparing with AR2000 and pectinase, the enhancement of target esters by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was better. The enhancement of ethyl octanoate was nearly 3 times of the possible level of the respective glycoside hydrolysis. The improved content of phenyl ethanol by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was greater than the possible level of the respective glycoside hydrolysis, and the content of phenylethyl acetate in the end of fermentation by Hanseniaspora uvarum and Pichia fermentans extracellular enzyme was nearly 2 times of the level in control. During grape juice fermentation treated by Hanseniaspora uvarum and Pichia fermen-tans extracellular enzyme, the enhancement of ethyl octanoate and phenylethyl acetate was mainly at the promotion of yeast ester metabolism, and the promotion effect was much stronger than the hydrolysis of the respective glycosides, so yeast extracellular enzymes are helpful to produce relative wine esters.关键词
葡萄酒/模拟发酵/酵母胞外酶/辛酸乙酯/乙酸苯乙酯Key words
wine/simulated fermentation/yeast extracellular enzyme/ethyl octanoate/phenylethyl ace-tate分类
轻工纺织引用本文复制引用
李爱华,汪兴杰,刘浩,陶永胜..酵母胞外酶处理对模拟葡萄汁发酵过程中辛酸乙酯和乙酸苯乙酯生成的影响[J].食品科学技术学报,2019,37(4):42-48,65,8.基金项目
国家自然科学基金资助项目(31771966) （31771966）
中央高校科研业务费专项(2452017151). （2452017151）
