食品科学 ›› 2013, Vol. 34 ›› Issue (9): 392-398.doi: 10.7506/spkx1002-6630-201309075

• 专题论述 • 上一篇    下一篇

酶在葡萄酒生产中的应用

刘延琳,刘富兵   

  1. 西北农林科技大学葡萄酒学院,陕西省葡萄-葡萄酒工程中心,陕西 杨凌 712100
  • 收稿日期:2012-04-29 修回日期:2013-04-13 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 刘延琳 E-mail:yanlinliu@nwsuaf.edu.cn
  • 基金资助:

    国家现代农业(葡萄)产业技术体系建设专项(CARS-30-jg-3)

Application of Enzymes in Wine Production

LIU Fu-bing,LIU Yan-lin*   

  1. Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling 712100, China
  • Received:2012-04-29 Revised:2013-04-13 Online:2013-05-15 Published:2013-05-07
  • Contact: LIU Yan-lin E-mail:yanlinliu@nwsuaf.edu.cn

摘要:

酶作为高效生物催化剂广泛用于葡萄酒酿造的各个工艺环节中,包括果汁澄清、浸渍、葡萄酒过滤、尿素脱除等。酶的使用不仅增加了葡萄酒理化性质的稳定性,而且大大改善了葡萄酒的香气和色泽,提高了葡萄酒的质量。国际葡萄和葡萄酒组织(OIV)规定了在酿酒过程中可以使用以下4种不同来源的酶制剂:来自黑曲霉(Aspergillus niger)的果胶酶(pectinase);来自木霉菌(Trichoderma harzianum)的β-葡聚糖酶(β-glucanase);来自发酵乳杆菌(Laetobaeillus fermentum)的尿素酶(urease);来自鸡蛋清的溶菌酶(lysozyme)。本文简要介绍了果胶酶、葡萄糖苷酶、葡聚糖酶、溶菌酶和尿素酶等的基本特性,讨论了它们在葡萄酒生产中的运用及其对葡萄酒质量的影响。

关键词: 葡萄酒;果胶酶;&beta, -葡聚糖酶;&beta, -葡萄糖苷酶;溶菌酶;尿素酶

Abstract:

As efficient biocatalysts, enzymes are widely used in the winemaking process, including juice clarification,
extraction, filtration, urea removal and so on. The application of enzymes can not only increase the stability of wine
physicochemical properties, but also improve the aroma and color of wine. International Vine and Wine Organization (OIV)
provides four enzymes which can be used in the winemaking process from four kinds of sources: pectinase from Aspergillus
niger; β-glucanase from Trichoderma; urease from Lactobacillus fermentum and lysozyme from egg white. This article has
briefly described basic characteristics of pectinase, glucosidase, glucanase, lysozyme and urea enzymes, as well as their
application wine production and impact on wine quality.

Key words: wine;pectinase;&beta, -glucanase;&beta, -glucosidase;lysozyme;urea enzyme

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