摘要
酒类酒球菌是触发葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF)的主要乳酸菌,其代谢产物如乳酸、乙酸、双乙酰、乙偶姻、生物胺等对葡萄酒的感官品质有重要作用。本文对酒类酒球菌在葡萄酒MLF过程的代谢情况进行总结,阐述糖、有机酸、含氮物质和酚类化合物的代谢情况,以及在不同影响因素下酒类酒球菌生长和代谢途径的改变状况,已经证明pH值、SO2、乙醇体积分数、葡萄糖/果糖比等都是影响代谢的因素。随着研究的不断深入,酚类化合物在代谢中的作用也受到越来越多的关注。酚类化合物一方面通过刺激或者抑制酒类酒球菌的生长而间接影响MLF的进行;另一方面,不同的酚类物质也会影响细菌对其他酚类的代谢,从而影响葡萄酒的口感和质量。通过全面综合了解酒类酒球菌在葡萄酒中的代谢情况有助于更好地调控MLF过程。
Oenococcus oeni is the major lactic acid bacteria that induce malolactic fermentation（MLF） in wine.Its metabolites including lactic acid,acetic acid,diacetyl,acetoin and biogenic amines play an essential role in wine,especially in terms of sensory quality.This article reviews the metabolism of Oenococcus oeni during MLF in wine,and describes the metabolism of sugars,organic acids,nitrogenous substances and phenolic compounds.Changes in the growth and metabolic pathway of Oenococcus oeni with various factors are discussed in this paper.It has been proven that pH,SO2,ethanol concentration and glucose/fructose ratio are critical factors affecting the metabolism of Oenococcus oeni.The role of phenolic compounds in metabolism has gained more and more attention.On the one hand,phenolic compounds can influence MLF indirectly through stimulating or inhibiting the growth of Oenococcus oeni.On the other hand,different phenolic compounds also can influence the metabolism of other phenolic compounds,thus affecting the taste and quality of wine.Fully comprehensive understanding of Oenococcus oeni metabolism in wine will contribute to better regulation of the whole MLF process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第21期323-327,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD31B07)
中央高校基本科研业务费专项(2109021104)
国家现代农业产业技术体系建设专项(nycytx-30-ch-03)
