葡萄酒中重要挥发性硫化物的代谢及基因调控

Metabolism and gene regulation of important volatile sulfur compounds in wine-A review

葡萄酒中的挥发性硫化物是由酿酒微生物在葡萄酒发酵过程中代谢所产生的,主要包括硫化氢、硫醇、硫醚、硫醇酯、含硫杂醇油及杂环化合物等,它们对葡萄酒的风味会产生重要影响。本综述介绍了葡萄酒中重要的挥发性硫化物的主要代谢途径及相关基因的调控机制,并提出酿酒微生物的相关研究是提高优良风味物质含量,同时抑制不良风味产生的有效途径。

Wine microbes can produce volatile sulfur compounds during wine fermentation.The main volatile sulfur compounds found in wine are hydrogen sulfide,sulfides,thiol,thiolesters,sulful-containing fusel alcohols,sulful-containing heterocycles and ＂fruity volatile thiols＂.They can affect the wine flavor dramatically.Metabolism pathways and related gene regulations of these compounds are discussed in this review.This review also proposes that research on wine microbes is an effective way to increase concentrations of flavor compounds in wine and inhibit undesirable off-flavor compounds at the same time.