葡萄酒微生物污染形成的不良风味物质研究进展

Research advances of off-flavour compounds formed by microbial contamination in wine producing

葡萄酒中不良风味物质的存在严重影响葡萄酒的品质,给生产带来较大的经济损失。对葡萄酒生产过程中由于微生物污染而形成的不良风味物质及主要预防措施进行主要介绍,包括葡萄原料被霉菌污染产生的蘑菇味和泥土味等物质;葡萄酒被酒香酵母污染产生的马厩味、酚味和鼠味等物质,被乳酸菌污染产生的黄油味、饭馊味和老鹳草味等物质,被醋酸菌污染产生的胶水味、煮苹果味和醋酸味等物质;橡木桶和软木塞被真菌污染产生的霉味、木塞味等物质。通过对微生物污染产生的不良风味物质特征及其主要防治措施进行系统梳理,为葡萄酒酿造生产提供借鉴。

The existence of the off-flavor compounds in wine seriously affects the quality of wine,and brings great economic losses to wine production.The off-flavor compounds from microbial pollution in wine making processes and the main preventive measures were introduced,including mushrooms odor and earthy odor compounds from grape contaminated by mould;brettanomyces odor,phenol odor and mousy odor compounds from wine contaminated by brettanomyces;butter odor,sour rice odor,and geranium odor compounds from wine contaminated by lactic acid bacteria;glue odor,cooked apple odor,and vinegar odor compounds from wine contaminated by acetate bacteria;the musty or cork taste of oak barrels and corks caused by fungal contamination.In this paper,the characteristics of the off-flavor substances produced by microbial contamination and the main prevention and control measures were systematically sorted out,so as to provide reference for wine production.