摘要
美极梅奇酵母是一种在成熟葡萄浆果表面和葡萄酒发酵初级阶段普遍存在的非酵母属酵母。该文从该酵母与葡萄酒相关环境的适应性、产酶特性、抗菌特性,及其对酒精发酵、葡萄酒成分、风味品质与色泽稳定性等方面的影响进行了论述,以期为美极梅奇酵母在葡萄酒生产中的合理应用提供参考。美极梅奇酵母在降低葡萄酒酒精含量、增加甘油含量、增强品种香气、提高感官品质、促进红葡萄酒色泽稳定等方面具有良好的潜质,但这些特性也存在着较大的菌株差异性。
Metschnikowia pulcherrima is a kind of non-Saccharomyces yeast commonly found on the surface of ripe grape berries and in the initial stage of fermentation.In this paper,the enzymatic properties,antimicrobial properties of M.pulcherrima,and its adaptability related to wine production environment,as well as the effects of the yeast on alcohol fermentation,wine composition,flavor quality and color stability were discussed,to provide references for its rational application in wine production.M.pulcherrima has good potential for reducing alcohol content,increasing glycerol content,enhancing varietal aroma,improving sensory quality,and promoting color stability of red wines,but there is also a significant difference of strains in these properties.
作者
孙玉霞
赵新节
SUN Yuxia;ZHAO Xinjie(Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministryof Agriculture/Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第4期305-311,共7页
Food and Fermentation Industries
基金
山东省现代农业产业技术体系果品加工创新团队(SDAIT-06-14)
山东省泰山学者工程专项。
关键词
美极梅奇酵母
酶活性
嗜杀性
葡萄酒
酒精
甘油
风味
色泽
Metschnikowia pulcherrima
enzymatic properties
antimicrobial properties
wine
alcohol
glycerol
flavor
color
