摘要
葡萄酒是大众喜爱的酒种之一,已在人们的日常消费中占有越来越高的比重。但许多葡萄酒在生产,窖藏及贮运环节,可能会遭受微生物的污染。有些微生物在酒体中会产生不良风味。酒香酵母属酵母菌就是这样一种微生物。它在酒体中所产生的马厩味不良风味物质4-乙基酚或4-乙基愈创木酚对红酒会造成风味上的巨大影响。本文综述了马厩味风味物质产生的机理,以及国外马厩味不良风味物质的检测及抑制方法等,以期对国内红葡萄酒产业相关不良风味物质的检测及其抑制方法的开发有所借鉴。
Grape wine is one of the favorite wine of people,which has occupied more and more high proportion in peoples＇ daily consumption. But many grape wine might be subjected to microbial pollution during its production, storage and transportation. Some microorganism could produce malic flavor. Brettanomyces yeast is such a kind of microorganism. The Brett flavors such as 4-ethylphenol and 4-ethylguaiacol produced in wine has been able to cause the great influence of the flavor. This paper reviews the generation mechanism of Brett flavor,the detection and inhibition methods of malic flavors, which could be refered by domestic red wine industry to detect such a related malic flavor and its inhibition method.
出处
《生物技术进展》
2011年第5期347-351,共5页
Current Biotechnology
基金
2011年上海市教委重点项目(12ZZ187)资助
关键词
葡萄酒
不良风味
酒香酵母属
马厩味
检测
抑制方法
grape wine
malic flavor
Brettanomyces
Brett flavor
detection
inhibition method
