葡萄汁有孢汉逊酵母糖苷酶增香酿造葡萄酒的潜力分析

Application of Glycosidase from Hanseniaspora uvarum on Wine Aroma Enhancement

评价了优选葡萄汁有孢汉逊酵母分泌的糖苷酶用于干红葡萄酒的增香酿造效果。实验以陕西杨凌黑比诺葡萄为原料,采用优选菌株糖苷粗酶进行发酵前处理,酿造干红葡萄酒,并以AR2000酶处理为比照,实验中糖苷酶的酿造环境耐受性分析以β-葡萄糖苷酶的酶活表示。葡萄酒香气成分采用固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)检测,香气特征采用感官量化品评法分析。结果表明,优选菌株糖苷酶更多地水解葡萄中去甲类异戊二烯和一些萜烯类的糖苷,催化水解C6化合物前体较少,所酿酒表现出温带水果、小浆果和花香特征;而AR2000酶在大量水解萜烯类香气糖苷的同时,水解大量C6化合物前体,导致所酿酒生青味突出。因此,优选菌株糖苷酶有良好的增香酿造潜力。

The potential of glycosidase from one selected Hanseniaspora uvarum strain to enhance aroma of Pinot Noir dry red wine was evaluated. The tolerance of glycosidase extract obtained from this isolate was assayed in winemaking-like conditions, and the activity of glycosidase was expressed by β-glucosidase. Normal harvested Pinot Noir grapes in Yangling of Shaanxi Province,China,were destemmed and crushed,and then the crude H. uvarum glycosidase was added to the must prior to alcohol fermentation to make dry red wine. The treatment with commercial enzyme preparation AR2000 and that without adding enzyme were set as comparisons. In April of the following year,aromatic components of wines were detected by SPME-GC-MS,and the aroma characteristics were quantified by a trained tasting panel. The results indicated that glycosidase from H. uvarum showed a relative stability at acidic p H as well as tolerance to ethanol and glucose. The enzyme treatment gave wine more complexity and greater amounts of aromatic components. The AR2000 treatment strongly encouraged the release of varietal compounds in wine,such as terpenols that presented as fruity and floral,and C6 compounds that were responsible for green trait. Additionally,the AR2000 treatment also improved alcohol and ester contents.In contrast, the treatment with H. uvarum glycosidase yielded wine with the highest level of C13-norisoprenoids and some terpenols,but lower contents of C6 and higher alcohol compounds. Finally,wine sensory analysis revealed that the treatment with H. uvarum glycosidase gave wine more complex and elegant aroma, with much temperate fruit, berry, and floral characteristics, whereas the AR2000 treatment yielded wine with prominent green characteristics. Therefore,the glycosidase of H. uvarum has the potential to improve quality of wine aroma.