摘要
果酒发酵过程中微生物及其代谢酶引发的一系列生化反应对其风味形成具有重要作用,但目前仍存在生物调控手段不完善,香气形成机理不清晰等问题,制约着我国果酒产品的开发和品质提升。本文对不同果酒中香气化合物种类及其生成途径进行阐述,分析香气前体物质代谢和微生物发酵对果酒香气的贡献;从生物调控角度重点论述不同果酒发酵过程香气成分的变化规律及微生物和酶对果酒香气化合物的影响机制,分析发酵菌种、发酵方式、微生物产酶能力及其酶活力大小等因素对果酒香气形成的作用,深入介绍微生物、酶同果酒香气的关系;最后,对未来果酒的研究热点进行展望,为建立以风味导向为基础的果酒定向调控手段提供理论依据和技术支持。
A series of biochemical reactions triggered by microorganisms and their metabolic enzymes during fruit wine fermentation play an important role in flavor formation. However, there are still some problems restricting the development and quality improvement of fruit wine such as imperfect biological regulation methods and unclear understanding of the flavor formation mechanism. In this paper, the types and synthetic pathways of aroma compounds in various fruit wines are described, and the contribution of flavor precursors and microbial fermentation to the aroma compounds of fruit wines are clarified. This review is focused on the changes of aroma compounds during fermentation and the mechanism of the effect of microorganisms and enzymes on fruit wine flavor from the perspective of biological regulation. In addition, the effects of starter cultures, fermentation methods, microbial enzyme production and activities on the formation of the aroma of fruit wine are analyzed and the relationship of wine flavor with microorganisms and enzymes are dissected. In addition, future research hotspots are discussed. We hope that this review will provide a theoretical basis and technical support for flavor regulation of fruit wine.
作者
田怀香
熊娟涓
于海燕
陈臣
娄新曼
TIAN Huaixiang;XIONG Juanjuan;YU Haiyan;CHEN Chen;LOU Xinman(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第19期36-47,共12页
Food Science
基金
上海市“科技创新行动计划”启明星项目(扬帆专项)(22YF1448200)。
关键词
果酒
香气化合物
代谢途径
生物转化
调控
fruit wine
aroma compounds
synthetic pathways
biotransformation
regulation
