摘要
非酿酒酵母在野生发酵的初始阶段起着至关重要的作用,它们在葡萄生长环境中的含量高于酿酒酵母。随着对非酿酒酵母研究的深入,发现非酿酒酵母的一些代谢物质,如酯、萜类、甘露糖蛋白等,在适当浓度下对葡萄酒的质量有积极的影响。采用非酿酒酵母酿造的葡萄酒香气更复杂,有着较明显的产区特色。文章综述了非酿酒酵母代谢物质对葡萄酒香气的影响,以期为葡萄酒酿造技术创新提供新思路。
Non-Saccharomyces cerevisiae play a crucial role in the initial stages of wild fermentation, and they are more abundant than enological yeasts in the grape growing environment. With the in-depth study of non-Saccharomyces cerevisiae, it was found that some metabolites of non-Saccharomyces cerevisiae, such as esters, terpenes, mannoproteins,etc., have a positive impact on the quality of wine at appropriate concentrations. Wines made with non-Saccharomyces cerevisiae have more complex aromas and more distinctive appellation characteristics. The article also reviews the effects of non-Saccharomyces cerevisiae metabolites on wine aromas, with the aim of providing new ideas for technological innovation in winemaking.
作者
吴依然
WU Yiran(Northwestern Agriculture and Forestry University,Yangling 712100,China)
出处
《现代食品》
2022年第23期39-42,共4页
Modern Food
关键词
非酿酒酵母
香气
葡萄酒
代谢产物
non-Saccharomyces cerevisiae
aroma
wine
metabolites
