葡萄酒风味修饰研究进展

被引：22

作者：

康文怀 ^{[1
,2
]}

徐岩 ^{[1
,2
]}

赵光鳌 ^{[1
,2
]}

机构：

[1] 江南大学生物工程学院

[2] 江南大学工业生物技术教育部重点实验室

来源：

食品与生物技术学报 | 2009年 / 28卷 / 04期

关键词：

葡萄; 葡萄酒; 风味前体物; -βD-葡萄糖苷酶;

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：

葡萄与葡萄酒中香气成分以游离态和结合态存在。作者阐述了大量存在的结合态香气,即风味前体物的结构、含量及其研究方法,并论述了葡萄酒中风味修饰机制;介绍了关键酶,即β-D-葡萄糖苷酶的相关特性及其来源,并对风味前体物的研究前景做了展望。

引用

页码：438 / 443

页数：6

共 9 条

[1]

Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review [J].

Maicas, S ;

Mateo, JJ .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2005, 67 (03) :322-335

[2]

Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications [J].

Barbagallo, RN ;

Spagna, G ;

Palmeri, R ;

Restuccia, C ;

Giudici, P .

ENZYME AND MICROBIAL TECHNOLOGY, 2004, 35 (01) :58-66

[3]

Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry [J].

López, R ;

Ezpeleta, E ;

Sánchez, I ;

Cacho, J ;

Ferreira, V .

FOOD CHEMISTRY, 2004, 88 (01) :95-103

[4]

Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger.[J].A Martino;C Schiraldi;A Di Lazzaro;I Fiume;G Spagna;P.G Pifferi;M De Rosa.Process Biochemistry.2000, 1

[5]

A simple method for purifying glycosidases:: α-L-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine [J].

Spagna, G ;

Barbagallo, RN ;

Martino, A ;

Pifferi, PG .

ENZYME AND MICROBIAL TECHNOLOGY, 2000, 27 (07) :522-530

[6]

Purification and characterization of two β-D-glucosidases from an Aspergillus niger enzyme preparation:: affinity and specificity toward glucosylated compounds characteristic of the processing of fruits [J].

Le Traon-Masson, MP ;

Pellerin, P .

ENZYME AND MICROBIAL TECHNOLOGY, 1998, 22 (05) :374-382

[7]

A simple method for purifying glycosidases:: α-L-arabinofuranosidase and β-D-glucopyranosidase from Aspergillus niger to increase the aroma of wine.: Part I [J].

Spagna, G ;

Romagnoli, D ;

Angela, M ;

Bianchi, G ;

Pifferi, PG .

ENZYME AND MICROBIAL TECHNOLOGY, 1998, 22 (05) :298-304

[8]

Immobilization of β-glucosidase from a commercial preparation. Part 2. Optimization of the immobilization process on chitosan.[J].A. Martino;P.G. Pifferi;G. Spagna.Process Biochemistry.1996, 3

[9]

Isolation and characterization of two forms of β- d -glucosidase from Aspergillus niger.[J].Michael E. Himmel;William S. Adney;Jay W. Fox;David J. Mitchell;John O. Baker.Applied Biochemistry and Biotechnology.1993, 1

← 1 →