中外葡萄与葡萄酒Issue(1)：81-93,13.DOI:10.13414/j.cnki.zwpp.2024.01.011
葡萄酒发酵香气物质调控研究进展
Advances on Regulation of Aroma Substances in Wine Fermentation
摘要
Abstract
Aroma is one of the most important sensory indicators of wine flavor for consumers and one of the most important quality indicators for producers.Based on the correlation between wine fermentation and wine aroma quality,highlighting varietal aroma,synthesizing fermentation aroma and influencing aging aroma through fermentation is an eternal theme in wine-making.In order to promote the progress of wine fermentation technology,it is of great significance to analyze the sources and formation pathways of important aroma substances in wine,and to explore the principles and methods of their fermentation regulation.This paper discussed the principles and biocatalytic resources(non-Saccharomyces cerevisiae,lactic acid bacteria,etc.)for the hydrolysis and cleavage of grape aroma glycosides,carotenoids and other aroma precursors to produce terpenoids and hypromellose aroma compounds during wine fermentation.The fermentation regulation of varietal aroma substances,alcohol and ester aroma compounds highlighted by the pre-treatment of grape raw material for alcoholic fermentation,as well as the methods and principles of reducing the loss of aroma substances during wine fermentation were discussed.The future research directions and trends were outlooked and synthetic organisms were pointed out to be an effective tool for the regulation of aroma in wine.关键词
葡萄酒发酵/香气物质/调控/萜烯类/降异戊二烯类Key words
wine fermentation/aroma substance/regulation/terpenes/norisoprenes分类
轻工纺织引用本文复制引用
徐超,胡文效,陈明光,朱明宣,邱磊,赵先炎..葡萄酒发酵香气物质调控研究进展[J].中外葡萄与葡萄酒,2024,(1):81-93,13.基金项目
山东省自然科学基金(ZR2021QC203)齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项(2022JBZ01-06) （ZR2021QC203）
