葡萄酒酿造过程中酿酒酵母乙醛代谢特征的研究

doi:10.7506/spkx1002-6630-201307037

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 175-179.doi: 10.7506/spkx1002-6630-201307037

葡萄酒酿造过程中酿酒酵母乙醛代谢特征的研究

郝瑞颖1，赵洁1，刘延琳1,2,*

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100

收稿日期:2012-01-21 修回日期:2013-02-22 出版日期:2013-04-15 发布日期:2013-03-20
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)

Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation

HAO Rui-ying1，ZHAO Jie1，LIU Yan-lin1,2,*

1. College of Enology, Northwest A&F University, Yangling 712100, China； 2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

Received:2012-01-21 Revised:2013-02-22 Online:2013-04-15 Published:2013-03-20
Contact: Yanlin Liu E-mail:yanlinliu@nwsuaf.edu.cn

摘要/Abstract

摘要： 选用4株本土酵母(G3-3、NX8423、D3-4、NX349)与2株商业酵母(X16、F15)分别在干白与干红葡萄汁中进行发酵，研究各菌株在酒精发酵过程中的乙醛动态变化，并对各菌株产生乙醛的特征进行分析。结果显示：本土酿酒酵母与商业酿酒酵母具有相似的乙醛动态变化，但各菌株的乙醛特征参数差异显著(P＜0.05)。在干白葡萄酒的发酵过程中，D3-4表现出最低的乙醛峰值及末值含量(发酵终止时发酵液中的乙醛含量)，分别为58.60mg/L和39.96mg/L，较X16显著降低了25.62%及25.92%。乙醛产生速率最快的为X16菌株。乙醛降解速率最快的则为NX8423，达到5.90mg/(L·d)，较X16提高了2.09倍。在干红葡萄酒发酵中，乙醛峰值含量最低的为F15，乙醛产生速率最快的为G3-3，达到65.04mg/L，较F15显著提高了45.63%。NX349的乙醛降解速率最高且末值含量最低，分别为25.62mg/(L·d)及29.65mg/L。本土酿酒酵母菌株具有较商业菌株优良的乙醛代谢特征，通过开发本土优良酵母菌株能够优化葡萄酒酿造过程中的乙醛含量。

关键词: 酿酒酵母, 葡萄酒, 乙醛, 代谢

Abstract: This study examined dynamic changes in acetaldehyde production during the fermentation of dry white wine and dry red wine by one of 4 indigenous (G3-3, NX8423, D3-4 and NX349) and 2 commercial (X16 and F15) S. cerevisiae strains. Besides, each strain was analyzed for characteristics of acetaldehyde production. The indigenous strains showed similar dynamic changes in acetaldehyde production to the commercial strains despite significant differences in characteristic parameters of acetaldehyde production (P ＜ 0.05). The indigenous strain D3-4 exhibited the lowest acetaldehyde peak of 58.60 mg/L and the lowest final acetaldehyde concentration of 39.96 mg/L during the fermentation of dry white wine, which were decreased by 25.62% and 25.92% compared with those of the commercial strain X16, respectively. X16 presented the fastest acetaldehyde production rate, while NX8423 showed the fastest acetaldehyde degradation rate of 5.90 mg/ (L?d), 2.09-fold higher than that of X16. The commercial strain F15 presented the lowest peak value of 89.33 mg/L, while the indigenous strain G3-3 showed the fastest acetaldehyde production rate of 65.04 mg/L, 45.63% higher than that of F15. In addition, NX349 exhibited the fastest acetaldehyde degradation rate of 25.62 mg/(L?d) and the lowest final concentration of 29.65 mg/L. In conclusion, the indigenous strains have better characteristics of acetaldehyde metabolism than the commercial strains, thus allowing optimization of acetaldehyde production during wine fermentation.

Key words: Saccharomyces cerevisiae, wine, acetaldehyde, metabolism

中图分类号:

TS261.1

郝瑞颖1，赵洁1，刘延琳1,2,*. 葡萄酒酿造过程中酿酒酵母乙醛代谢特征的研究[J]. 食品科学, 2013, 34(7): 175-179.

HAO Rui-ying1，ZHAO Jie1，LIU Yan-lin1,2,*. Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation[J]. FOOD SCIENCE, 2013, 34(7): 175-179.

参考文献

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葡萄酒酿造过程中酿酒酵母乙醛代谢特征的研究

Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation

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