野生胶红酵母糖苷酶水解媚丽新酒中香气糖苷研究被引量：14

Catalytic Hydrolysis of Aroma Glycosides in Meili Young Wine Using Glycosidase from Wild Rhodotorula mucilaginosa

下载PDF

导出

摘要实验分离提取杨凌媚丽葡萄新酒中的香气糖苷,添加优选野生胶红酵母的糖苷酶液,进行催化水解实验,萃取水解生成的品种香气成分,进行GC-MS检测分析。以杏仁β-糖苷酶、黑曲霉果胶酶、La Fort商业果胶酶作催化比较实验。结果表明,杏仁β-糖苷酶标准品催化水解生成的游离香气成分种类和含量最多,其次是野生胶红酵母酶液和黑曲霉果胶酶。酶促水解生成的游离成分中,萜烯类和去甲类异戊二烯化合物能够赋予葡萄酒果香和花香,微量的酚酸酯可增加香气的复杂性,而含量很高的脂肪族类化合物和挥发性酚类会带给葡萄酒不良气味。因此,具有中等催化水解香气糖苷能力的野生胶红酵母的糖苷酶具有良好的增香酿造应用潜力。 In experiment,glycosides in Meili young wine from Yangling were extracted,and then wild yeast glycosidase was added. Varietal aroma compounds were collected and enriched after the catalytic hydrolysis,and detected by GC-MS. The catalytic effects of the almond β-glycosidase reference,Aspergillus niger pectinase,and La Fort Pectinase were compared with the wild yeast glycosidase in the experiment. The results showed that free volatiles released by almond β-glycosidase were the most abundant with high concentrations,while the followings were those released by A. niger pectinase and wild yeast, Rhodotorula mucilaginosa glycosidase. In the released compounds, terpenols and norisoprenoids showed lower concentrations,but they gave the wine with fruity and floral fragrance. Three kinds of trace esters of phenolic acids brought more complex aroma to the wine. However,aliphatic compounds and volatile phenols displayed higher concentrations, which led wine on to off flavor.Therefore,the glycosidase of wild yeast R. mucilaginosa with medium catalytic ability has the potentiality to the application for wine aroma enhancement.

作者陶永胜牟含李国马银

机构地区西北农林科技大学葡萄酒学院宁夏葡萄花卉产业发展局

出处《农业机械学报》 EI CAS CSCD 北大核心 2014年第12期249-254,共6页 Transactions of the Chinese Society for Agricultural Machinery

基金国家自然科学基金资助项目(31371724)

关键词葡萄酒胶红酵母糖苷酶香气糖苷水解 Wine Rhodotorula mucilaginosa Glycosidase Aroma glycoside Hydrolysis

分类号 TS262.6 [轻工技术与工程—发酵工程] TS261.4 [轻工技术与工程—发酵工程]

引文网络
相关文献

参考文献17

1Sarry J E, Gtinata Y Z. Plant and microbial glycoside hydrolases: volatiles release from glycosidic aroma precursors [ J]. Food Chemistry, 2004, 87(4): 509-521.
2Loseos N, Hernandez P, Cacho J, et al. Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions[ J]. Journal of Agricultural and Food Chemistry, 2007, 55 (16) : 6674 -6684.
3Palomo E S, Hidalgo M C, Gonztlez M .&, et al. Aroma enhaneemant in wines from different grape varieties using exogenous glycosidases[ J]. Food Chemistry, 2005, 92(4) : 627 - 635.
4Jolly N, Augustyn O, Pretorius S. The role and use of non-saccharomyees yeasts in wine production[ J]. South African Journal for Enology and Viticulture, 2006, 27 (1) : 15 -39.
5Gonzalez P, Farifia L, Carrau F, et al. A novel extracellular β-glucosidase from Issatchenkia terricola: isolation, immobilization and application for aroma enhancement of white Muscat wine[ J]. Process Biochemistry, 2011, 46( 1 ) : 385 -389.
6薛军侠,徐艳文,杨莹,刘延琳.WL培养基在酿酒酵母筛选中的应用[J].中国酿造,2007,26(9):36-39. 被引量：55
7Mateo J J, Peris L, Ibafiez C, et al. Characterization of glycolytic activities from non-saccharomyces yeasts isolated from Bobal musts [ J ]. Journal of Industrial Microbiology & Biotechnology, 2011, 38 (2) : 347 - 354.
8Song J Q, Li H, Liang Y Y, et al. Characterisation of volatile components of red and sparkling wines from a new wine grape cuhivar ' Meili' ( Vitis vinifera L. ) [J]. Vitis, 2013, 52( 1 ) : 41 -48.
9Cullere L, Escudero A, Cacho J, et al. Gas chromatograpgy-olfactory and chemical qualitative study of the aroma of six premium quality Spanish aged red wines[ J]. Journal of Agricultural and Food Chemistry, 2004, 52 (6) : 1653 - 1660.
10Chatonnet P, Dubourdieu D, Boidron J N, et al. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines[ J]. Jounal of the Science of Food and Agriculture, 1993, 62 (2) : 191 - 202.

二级参考文献39

1周春艳,张秀玲,王冠蕾.酵母菌的5种鉴定方法[J].中国酿造,2006,25(8):51-54. 被引量：36
2Escudero A,Gogorza B,Melusa M A,et al.Characterization of the aroma of a wine from maccabeo.Key role played bycompounds with low odor activity values[J].Journal of Agricultural and Food Chemistry,2004,52(11):3 516-3 524.
3Diaz C,Conde J E,Mendez J J,et al.Volatile compounds of bottled wines with denomination of origin from the CanaryIslands(Spain)[J].Food Chemistry,2003,81(3):447-452.
4Perestrelo R,Fernandes A,Albuquerque F,et al.Analytical characterization of the aroma of Tinta Negra Mole red wine:identification of the main odorants compounds[J].Analytical Chemica Acta,2006,563:154-164.
5Falque E,Darriet P,Fernandez E,et al.Volatile profile and differentiation between Albarino wines from different origins[J].Journal of Food Science and Technology-Mysore,2008,43(3):464-475.
6Schlosser J,Reynolds A G,King M,et al.Canadian terroir:sensory characterization of Chardonnay in the Niagara peninsula[J].Food Research International,2005,38(1):11-18.
7Bult J H F,Schifferstein H N J,Roozen J P,et al.Sensory evaluation of character impact components in an apple modelmixture[J].Chemistry Senses,2002,27(6):485-494.
8Lee S J,Noble A C.Characterization of odor-active compounds in Californian Chardonnay wines using GC-Olfactometry andGC-Mass spectrometry[J].Journal of Agricultural and Food Chemistry,2003,51(27):8 036-8 044.
9Moio L,Schlich P,Etievant P.Acquisition et analyse d’aromagrammes de vins de Bourgogne issus du cepage Chardonnay[J].Science Des Aliments,1994,14:601-608.
10Lorrain B,Ballester J,Thomas D T,et al.Selection of potential impact odorants and sensory validation of their importance intypical Chardonnay wines[J].Journal of Agricultural and Food Chemistry,2006,54(11):3 973-3 981.