β-葡萄糖苷酶对‘双优’干红葡萄酒理化性质和香气物质的影响

被引：9

作者：

刘欢 ^{[1
,2
]}

李皓 ^{[1
,2
]}

陈长武 ^{[1
,2
]}

何文兵 ^{[3
]}

机构：

[1] 吉林工程技术师范学院食品工程学院

[2] 吉林省山葡萄资源开发创新团队

[3] 通化师范学院食品科学与工程学院

来源：

食品与发酵工业 | 2018年 / 44卷 / 11期

关键词：

山葡萄酒; β-葡萄糖苷酶; 酶活力; 香气成分;

D O I：

10.13995/j.cnki.11-1802/ts.017627

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：

以‘双优’山葡萄为原料发酵葡萄酒,研究β-葡萄糖苷酶在酒发酵过程中活力变化以及对酒理化特性和香气的影响。研究表明,随着发酵时间延长,β-葡萄糖苷酶活力先增加后减小,对照和酶处理组活力最大值分别为12. 46和72. 42 U/L。对照组的总糖和酒精度显著低于酶处理组,对照组的总花色苷含量显著高于酶处理组。山葡萄汁、对照和酶处理组的香气成分总量分别为76. 18、124. 28和184. 99 mg/L,种类分别为24、50和54种,香气成分中有7种糖苷类香气物质,对照组含量显著低于酶处理组。检测出香气成分OAVs大于1的共19种,其中果香味对山葡萄酒风味贡献最大,并且酶处理组对葡萄酒贡献程度高于对照组。因此,β-葡萄糖苷酶对‘双优’山葡萄酒香气成分具有显著的影响。

引用

页码：138 / 146

页数：9

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