葡萄酒苹果酸-乳酸发酵代谢机理

Metabolic Mechanism of Malolactic Fermentation in Wine

苹果酸 -乳酸发酵 (MLF)是葡萄酒中乳酸菌 (LAB)进行的细菌降酸过程。伴随着MLF,还生成了双乙酰 ,乙偶姻等物质 ,从而影响着 MLF后酒的风味。通过对 MLF生化机理的研究 ,提出了 MLF是 LAB利用胞内苹果酸 -乳酸酶 (MLE)直接催化苹果酸转变成乳酸的过程。本文还对双乙酰及其衍生物的产生机理、MLF能量代谢和 MLE基因工程等方面进行了评述。

Malolactic fermentation (MLF) was a kind of deacidification method induced by lactic acid bacteria (LAB) in wine. During MLF, diacetyl, acetoin and butylene glycol, as end products, were also produced, which affected the sensory characteristics of wine. Through the studies on biochemical mechanism, the malolactic conversion mechanism was proposed that MLF was catalysed by LAB intracellular malolactic enzyme (MLE). In this paper, the pathways of diacetyl and it′s derivatives formation, metabolic energy of MLF and MLE gene engineering technology was also reviewed.