酵母对葡萄酒香气影响的研究进展

被引：9

作者：

杨美景

陈向民

李艳

机构：

[1] 河北科技大学生物科学与工程学院

来源：

中外葡萄与葡萄酒 | 2009年 / 09期

关键词：

葡萄酒; 香气; 酿酒酵母; 非酿酒酵母;

D O I：

10.13414/j.cnki.zwpp.2009.09.006

中图分类号：

TS262.6 [葡萄酒、香槟酒];

学科分类号：

082203 ; 083203 ;

摘要：

香气是评判葡萄酒品质的一个重要的感官指标,根据葡萄酒呈香物质的来源,可将葡萄酒香气分为品种香、发酵香、陈酿香三类。从定性定量角度来看,发酵阶段形成的香气物质是最主要的香气成分。酵母对葡萄酒香气的形成起着至关重要的作用,不同的酵母可以代谢生成不同化合物,因此,对于酵母与香气成分关系的研究具有重要意义。本文详细阐述了近几年来关于酿酒酵母和非酿酒酵母与葡萄酒香气成分关系的研究现状及进展。

引用

页码：73 / 76

页数：4

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