摘要
葡萄汁中酵母可同化氮的含量和组成,不仅影响酵母生长和酒精发酵,还对葡萄酒中高级醇、支链酸、酯类等发酵香气物质的积累起决定性影响。支链氨基酸、芳香族氨基酸等由酿酒酵母通过Ehrlich路径代谢生成相应的高级醇及酸,高级醇和酸与糖代谢及脂肪酸代谢产物结合生成酯类,构成发酵香气的主要成分。合理的葡萄汁氮源组成和外源添加氮源对葡萄酒发酵过程中优良香气物质的积累,减少不良香气物质,提高酒的感官品质有重要意义。本文总结了酵母可同化氮量与发酵香气积累相关的研究成果,综述酿酒酵母氮代谢产生香气物质的路径及其基因表达调控的研究进展。
Nitrogen compounds in grape must are essential to the growth of yeast during alcoholic fermentation. They can also regulate the formation of volatile metabolites of yeast in a decisive way, such as higher alcohols, ketonic acids,esters and volatile sulphur compounds, which make up the majority of wine fermentation aroma. Some amino acids（valine, leucine, isoleucine, phenylalanine and methionine） are directly transformed to α-keto acids and their corresponding higher alcohols and acids by yeast via the Ehrlich pathway. Optimal nitrogen source composition and nitrogen supplementation could increase the formation of desirable aroma compounds and decrease the accumulation of undesirable volatile compounds. In this paper, the current studies on the link between the formation of aroma compounds in wine and the composition of nitrogen compounds in must were reviewed. The metabolism of these volatile compounds precursor amino acids and the regulation of the related genes were discussed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第12期164-171,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家农业产业技术体系专项(CARS-29)
关键词
葡萄酒
酿酒酵母
氨基酸
发酵
香气物质
wine
Saccharomyces cerevisiae
amino acids
fermentation
aroma compounds
