葡萄酒中酯类物质的生物合成及其影响因素附视频

被引：32

作者：

刘峻溪 ^{[1
,2
]}

王俊芳 ^{[1
]}

韩爱芹 ^{[2
]}

孙玉霞 ^{[1
]}

机构：

[1] 山东省农产品精深加工技术重点实验室/山东省农业科学院农产品研究所

[2] 齐鲁工业大学山东省微生物工程重点实验室

来源：

酿酒科技 | 2016年 / 09期

关键词：

葡萄酒; 酯类物质; 生物合成; 影响因素;

D O I：

暂无

中图分类号：

TS262.6 [葡萄酒、香槟酒];

学科分类号：

100403 [营养与食品卫生学];

摘要：

葡萄酒中的酯类物质主要是酒精发酵过程中,在酵母细胞内由酰基辅酶A及脂肪酸和醇类在相关酶的催化作用下生成的,具有水果或者花的香味,对葡萄酒的香气起着十分重要的作用。酯类物质主要分为乙酸酯和乙基酯两类,乙酸酯是由乙醇/高级醇和乙酰辅酶A在醇乙酰基转移酶的催化作用下合成,乙基酯则是由乙醇和短链/中链脂肪酸在酰基转移酶的催化作用下合成。这些酯类物质是脂溶性的,可以直接穿过酵母的细胞膜释放到发酵液中。葡萄酒中酯类物质的含量受多种因素的影响,主要包括品种、栽培模式、发酵液成分、酵母、发酵温度、苹乳酸发酵和陈酿等。综述了葡萄酒中酯类物质的合成及其影响因素,以期为葡萄酒香气的改善及深入研究提供理论指导。

引用

页码：43 / 47

页数：5

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