摘要
葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF)中碳源物质的利用及其产物、副产物的形成对葡萄酒感官品质有很大影响。其中,酒酒球菌参与的葡萄糖代谢、有机酸代谢及相关产物的形成和流向对葡萄酒MLF影响重大,决定着葡萄酒的最终品质。环境条件也是影响酒酒球菌生长的重要因素。苹果酸、柠檬酸和pH值三者在一定范围内相互作用,影响酒酒球菌生长。SO2会抑制酒酒球菌细胞ATP酶活性,高含量乙醇能增加细胞膜流动性,这些都会阻碍酒酒球菌生长,而溶解氧不仅不利于酒酒球菌生长,还会使醋酸菌等有害微生物大量繁殖,乙酸、双乙酰等不良产物含量上升,使葡萄酒败坏。本文就葡萄酒MLF过程中酒酒球菌的苹果酸代谢、柠檬酸代谢、糖代谢和乳酸、乙酸、双乙酰、乙偶姻等的产生途径及影响因素进行总结。
The metabolism of carbon sources and the generation of products and by-products during malolactic fermentation （MLF） in wine by Oenococcus oeni have a great impact on sensory quality of wine. O. oeni participates in the metabolism of glucose, malic acid, and citric acid and the formation of products during MLF, which finally affects the overall sensory quality of wine. Environmental conditions are also important factors influencing the growth of O. oeni in MLF. Malic acid, citric acid and pH influence on the growth of O. oeni. SO2 can inhibit the activity of ATPase and high content of ethanol may increase the fluidity of cell membrane, thus impeding the growth of O. oeni during MLF. Moreover, dissolved oxygen is unfavorable to bacterial growth, but favorable to the multiplication of other harmful microorganisms such as acetic acid bacteria and the increase in concentration of by-products such as diacetyl and acetic acids, thus leading to low quality of wine. In this paper, the metabolisms of malic acid, citric acid and glucose as well as the generation mechanisms and affecting factors of lactic acid, acetic acid, diacetyl and acetoin are reviewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期326-330,共5页
Food Science
基金
国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-ch-03)
关键词
苹果酸
乳酸发酵
酒酒球菌
碳源
代谢
malolacticfermentation（MLF）
Oenococcusoeni
carbon source
metabolism
