| 优选非酿酒酵母胞外酶增香酿造干白葡萄酒效果 |
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| 引用本文： | 尹荐,陶永胜,孙玮璇,陈思雨.优选非酿酒酵母胞外酶增香酿造干白葡萄酒效果[J].农业工程学报,2020,36(4):278-286. |
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| 作者姓名： | 尹荐 陶永胜 孙玮璇 陈思雨 |
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| 作者单位： | 西北农林科技大学葡萄酒学院,杨凌,712100;西北农林科技大学葡萄酒学院,杨凌 712100;陕西省葡萄与葡萄酒工程技术研究中心,杨凌 712100 |
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| 基金项目： | 国家自然科学基金面上项目（31771966），科技部发展改革专项（106001000000150012） |
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| 摘 要： | 为了研究非酿酒酵母胞外酶促进葡萄酒发酵产香的效果,该文在爱格丽葡萄汁酒精发酵12 h后,分别添加优选胶红酵母(Rhodotorula mucilaginosa,RM)胞外酶液,优选发酵毕赤酵母(Pichia fermentans,PF)胞外酶液和商业糖苷酶制剂(almondβ-glucosidase,AG)(10 mU/mL),以不添加酶制剂的酿酒酵母纯发酵为对照,发酵过程中每24 h取样,采用HS-SPME-GC/MS(headspace solid-phase microextraction-gas chromatography/mass spectrometry)监测挥发性成分的生成变化。葡萄酒含糖量低于2 g/L时终止发酵,低温满罐密封储存,次年4月,进行葡萄酒香气仪器和感官量化分析。胞外酶液共测得6种风味酶活性,其中RM酶液中的β-D-葡萄糖苷酶、α-L-鼠李糖苷酶、β-D-木糖苷酶活性均显著(P<0.05)高于PF中的,而α-L-阿拉伯糖苷酶和酯酶在PF酶液中活性更高(P<0.05)。发酵过程中,胞外酶处理显著促进了(P<0.05)品种香气和发酵香气物质的生成,其中RM酶液显著提高了萜烯类物质和苯乙基类化合物含量,其作用效果分别比商业酶处理高41.7%和31.8%,PF酶液显著促进了发酵香气化合物的生成,尤其是脂肪酸乙酯含量约为对照的2倍。酒样感官分析结果显示,两株酵母的胞外酶处理表现出各自增香酿造的优势,其中RM酶液促进温带酸果类香气的效果突出,PF酶液显著提升了柑橘类香气。研究结果为酵母风味酶应用于葡萄酒的增香酿造提供了理论和实践指导。
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| 关 键 词： | 酶 发酵 葡萄酒 非酿酒酵母 胞外酶 增香 香气成分 |
| 收稿时间： | 2019/10/28 0:00:00 |
| 修稿时间： | 2019/12/13 0:00:00 |
Effect of aroma enhancement for dry white wine by selected non-Saccharomyces extracellular enzymes |
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| Yin Jian,Tao Yongsheng,Sun Weixuan and Chen Siyu.Effect of aroma enhancement for dry white wine by selected non-Saccharomyces extracellular enzymes[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(4):278-286. |
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| Authors: | Yin Jian Tao Yongsheng Sun Weixuan and Chen Siyu |
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| Institution: | 1. College of Enology, Northwest A&F University, Yangling 712100, China;,1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China,1. College of Enology, Northwest A&F University, Yangling 712100, China; and 1. College of Enology, Northwest A&F University, Yangling 712100, China; |
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| Abstract: | Aroma compounds are mainly produced during brewing,which is involved various yeast flavor enzymes.The potential application of yeast flavoring enzyme in brewing was evaluated through the study on the aroma enhancement of dry white wine treated by extracellular enzymes from two non-saccharomyces strains.Ecolly grape is a kind of white variety with weak flavor.It was used as wine making material in experiment,and the grape juice was fermented by commercial Saccharomyces cerevisiae strain.After 12 hours,the extracellular enzymes from selected Pichia fermentans(PF)and Rhodotorula mucilaginosa(RM)strains were added(10 mU/mL),as well as the commercial almondβ-glucosidase(AG).The pure fermentation of Saccharomyces cerevisiae without enzyme treatment was used as the control.During the fermentation,the juice was sampled every 24 h to detect sugar content and aroma compounds.Volatile compounds were extracted by headspace solid-phase microextraction(HS-SPME),and then were desorbed and detected by gas chromatography coupled with mass spectrometry(GC-MS).Grape juice alcohol fermentation was completed when the residue sugar was less than 2 g/L,and the clear wine was racked to a clean bottle and stored at low temperature.In April of the next year,wine aroma compounds of wine were identified and quantified by HS-SPME-GC-MS,and aroma characteristics were analyzed and quantified by well-trained panelists.Results showed that six flavor enzyme activities were detected in both PF and RM extracellular enzymes.The activities ofβ-D-glucosidase,α-L-rhamosidase,andβ-D-xylosidase in RM enzymes were significantly higher than those in PF enzymes(P<0.05),while the activities ofα-L-arabinosidase and esterases in PF enzymes were significantly higher than those in RM enzymes(P<0.05).In general,both the treatments of PF and RM extracellular enzymes improved the contents of varietal and fermentative volatiles during fermentation significantly(P<0.05).Compared with AG treatment,the concentration of terpenes and phenylethyls increased by 41.7%and 31.8%,respectively.Furthermore,the production of most fermentative volatiles was promoted by PF enzymes,particularly fatty acid ethyl esters.The content of fatty acids ethyl esters in PF treatment was almost twice as much as that in the control.It is worth to be noted that the effect of aroma enhancement for dry white wine was different between PF and RM enzymes treatments according to sensory analysis results.Two kinds of extracellular enzymes of non-Saccharomyces showed their respective advantages in aroma improvement.RM enzymes enhanced temperate sour fruits aroma type,while citrus attribute was strengthened by PF enzymes.In summary,the treatment of two sample non-Sacchromyces extracellular enzymes had the clear aroma enhancement effect for dry white wine.The selected PF and RM extracellular enzymes had different flavor enzymes profiles,then their enzymes treatments during wine alcohol fermentation would bring out different improvements of varietal and fermentative aroma compounds.This results led to the different effects of aroma enhancement for dry white wine.This work would give the theoretical and practical guidance to the wine making for aroma enhancement by yeast flavor enzymes. |
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| Keywords: | enzymes fermentation wine non-Saccharomyces extracellular enzyme aroma enhancement aroma compound |
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