葡萄汁有孢汉逊酵母糖苷酶增香酿造葡萄酒的潜力分析

被引：48

作者：

陶永胜 ^{[1
,2
]}

朱晓琳 ^{[1
]}

马得草 ^{[1
]}

胡凯 ^{[1
]}

彭传涛 ^{[1
]}

机构：

[1] 西北农林科技大学葡萄酒学院

[2] 陕西省葡萄与葡萄酒工程技术研究中心

来源：

农业机械学报 | 2016年 / 47卷 / 10期

关键词：

葡萄汁有孢汉逊酵母; 糖苷酶; 葡萄酒香气; 气相色谱-质谱联用仪; 感官分析;

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：

评价了优选葡萄汁有孢汉逊酵母分泌的糖苷酶用于干红葡萄酒的增香酿造效果。实验以陕西杨凌黑比诺葡萄为原料,采用优选菌株糖苷粗酶进行发酵前处理,酿造干红葡萄酒,并以AR2000酶处理为比照,实验中糖苷酶的酿造环境耐受性分析以β-葡萄糖苷酶的酶活表示。葡萄酒香气成分采用固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)检测,香气特征采用感官量化品评法分析。结果表明,优选菌株糖苷酶更多地水解葡萄中去甲类异戊二烯和一些萜烯类的糖苷,催化水解C6化合物前体较少,所酿酒表现出温带水果、小浆果和花香特征;而AR2000酶在大量水解萜烯类香气糖苷的同时,水解大量C6化合物前体,导致所酿酒生青味突出。因此,优选菌株糖苷酶有良好的增香酿造潜力。

引用

页码：280 / 286

页数：7

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