摘要
萜烯是构成葡萄酒香气的重要成分之一,在酿酒葡萄果实中以游离态和结合态两种形式存在。在葡萄酒酿造过程中,来自果实的萜烯类物质会发生一系列变化:糖苷态萜烯在酸和酶的作用下发生水解,部分萜烯成分在酸催化下发生分子重排,最终导致酒中萜烯种类和含量的变化。葡萄酒的酿造工艺影响萜烯组分的转化和最终葡萄酒香气的形成。本文综述了葡萄酒酿造过程中萜烯类香气物质转化所涉及的反应、机制及调控因素等的研究现状,并对未来该领域的研究方向进行了展望。
Terpenoids are important aroma components in wine,and exist in both free and bound forms in wine grape berries.Grape-derived terpenoids undergo a series of changes during winemaking,mainly including the conversion of glycosidically bound terpenoids into free forms through acidic or enzymic hydrolysis,and molecular rearrangements of some terpenoids in the acidic environment of wine.The transformation and rearrangement of terpenoids and ultimately wine aroma are significantly affected by the winemaking process.The present paper summarizes the recent advances in research on the reactions involved in the transformation of terpenoids during winemaking,the mechanism underlying the phenomenon,and the factors regulating it.Meanwhile,future research directions are discussed.
作者
张慧敏
潘秋红
ZHANG Huimin;PAN Qiuhong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第13期249-258,共10页
Food Science
基金
国家自然科学基金面上项目(31772278)
现代农业产业技术体系建设专项(CARS-29)。
关键词
葡萄酒
萜烯
酿酒
转化
调控
wine
terpenoids
winemaking
transformation
regulation
