葡萄酒酿造过程中谷胱甘肽的研究进展

Recent Advances in Understanding Glutathione during Wine-Making Process

谷胱甘肽(glutathione,GSH)作为一种葡萄内源性抗氧化物质,它能够防止葡萄酒尤其是白葡萄酒的氧化,并直接或间接引起葡萄酒品质的改变。近年来,这种存在于葡萄、葡萄汁和葡萄酒中重要的巯基物质逐渐引起科研工作者和葡萄酒厂商的关注。本文介绍了GSH的结构及特性,综述其在葡萄果实和葡萄汁中的存在形式和作用;GSH对葡萄酒中芳香类物质、酵母菌、乳酸菌、葡萄酒色泽的影响;葡萄酒中GSH含量的影响因素等。此外,还对今后在葡萄酒酿造过程中有关GSH的研究方向进行了展望。

Glutathione(GSH), an endogenous antioxidant in grapes, can prevent the oxidative spoilage of wine especially white wine. It affects the quality of wine directly or indirectly. In recent years, this important sulfhydryl compound in grapes, grape juice and wine has become a growing concern for researchers and wine producers. In this paper, the structure and properties of glutathione are described, and its existing forms and roles in grapes and grape juice are summarized as well as the effects of glutathione on aromatic substances, yeast and lactic acid bacteria and color in wine and the factors affecting the glutathione content in wine. Moreover, future research directions were also proposed.