葡萄酒生物稳定性机制研究进展
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摘要
葡萄酒稳定性影响到葡萄酒陈酿期间颜色、口感和香气的平衡。在葡萄酒发酵过程中,微生物和酶的相互作用引起了糖、酸、单宁、色素类物质、蛋白质、胶体和香气物质等相互渗透、结合、分解、转化,导致了葡萄酒不稳定。葡萄酒发酵结束后经过漫长的陈酿期才得以稳定。本文从微生物代谢、生化反应对发酵和陈酿期间生化和理化指标的变化对红葡萄酒稳定性的影响进行了综述,以期通过从红葡萄酒的动态变化对其稳定性的影响,来分析红葡萄酒不稳定的生化原因,揭示其不稳定性机理,为进一步研究奠定基础。
Balance among color, taste and aroma in wine was adjusted by the stability of the wine during the aging. In the process of fermentation, the interaction of the microbes and enzymes promoted the mutual penetration, combination, decomposition and transformation between the basic indicators, such as sugar, acid, tannin, pigment, protein, colloidal and aroma substances, which led to the instability of the wine. Wine stabilized needed usually pass a long period of aging after fermentation. Based on the microbial metabolism and biochemical reaction, the mutative impact of basic biochemical and physical-chemical indexes on the stability of red wine during the fermentation and aging were reviewed in this paper, in order to analyze the biochemical reason of the instability on red wine, reveal mechanism of instability, and also lay the foundation for further study.
Balance among color, taste and aroma in wine was adjusted by the stability of the wine during the aging. In the process of fermentation, the interaction of the microbes and enzymes promoted the mutual penetration, combination, decomposition and transformation between the basic indicators, such as sugar, acid, tannin, pigment, protein, colloidal and aroma substances, which led to the instability of the wine. Wine stabilized needed usually pass a long period of aging after fermentation. Based on the microbial metabolism and biochemical reaction, the mutative impact of basic biochemical and physical-chemical indexes on the stability of red wine during the fermentation and aging were reviewed in this paper, in order to analyze the biochemical reason of the instability on red wine, reveal mechanism of instability, and also lay the foundation for further study.
引文
[1]邓广岩,陈国品,汪妮娜,等.液相色谱法测定葡萄中有机酸的条件优化及其变化规律[J].中外葡萄与葡萄酒,2014(5):10-13.
[2]王家梅,张军翔,薛洁,等.威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J].酿酒科技,2016(4):25-29.
[3]CANBAY H S.Effectiveness of liquid-liquid extraction,solid phase extraction,and headspace technique for determination of some volatile water-soluble compounds of rose aromatic water[J].International Journal of Analytical Chemistry,2017:1-7.
[4]张娟,王晓宇,田呈瑞,等.基于酚类物质的酿酒红葡萄品种特性分析[J].中国农业科学,2015,48(7):1370-1382.
[5]张星星,郭安鹊,韩富亮.UPLC快速测定葡萄酒中酚类物质的方法[J].食品科学,2016,37(10):128-133.
[6]袁春龙,周亚丽,韩富亮,等.糖对葡萄酒中聚合色素与单宁A-H法测定的影响[J].农业机械学报,2016,47(2):280-287.
[7]刘丽媛,苑伟,刘延琳.红葡萄酒中花色苷辅助成色作用的研究进展[J].中国农业科学,2010,43(12):2518-2526.
[8]FLAMINI R.Recent applications of mass spectrometry in the study of grape and wine polyphenols[J].ISRN Spectroscopy,2013:1-45.
[9]BENITOá,CALDERóN F,PALOMERO F,et al.Quality and composition of airén wines fermented by sequential inoculation of lachancea thermotolerans and saccharomyces cerevisiae[J].Food Technology and Biotechnology,2016,54(2):135-144.
[10]XING R,LIU D,LI Z,et al.Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from chardonnay grape variety[J].Journal of Food Science and Technology,2016,53(11):4043-4055.
[11]何英霞,李霁昕,胡妍芸,等.酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响[J].食品工业科技,2016,37(9):190-194.
[12]苗丽平,赵新节,韩爱芹,等.红葡萄酒中花色苷的影响因素[J].酿酒科技,2016(2):40-46.
[13]KáNTOR A,KACáNIOVáM,POCHOP J,et al.Lactic acid and acetic acid bacteria isolated from red wine[J].The Journal of Microbiology,Biotechnology and Food Sciences,2013:1704-1715.
[14]葛有辉,王德良,曹健.富含β-葡萄糖苷酶的酒香酵母在酿酒领域中的应用[J].酿酒科技,2011(2):96-99.
[15]BELDA I,NAVASCUéS E,MARQUINA D,et al.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality[J].Applied Microbiology and Biotechnology,2015,99(4):1911-1922.
[16]ALBERGARIA H,ARNEBORG N.Dominance of saccharomyces cerevisiae in alcoholic fermentation processes:role of physiological fitness and microbial interactions[J].Applied Microbiology and Biotechnology,2016,100(5):2035-2046.
[17]徐亚男,张彦位,刘研,等.优良酵母菌连续混合发酵赤霞珠葡萄酒的研究[J].中国酿造,2014,33(5):85-89.
[18]TAILLANDIER P,LAI QP,JULIEN-ORTIZ A,et al.Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation:influence of inoculation and nitrogen content[J].World Journal of Microbiology and Biotechnology,2014,30(7):1959-1967.
[19]RODRIGUEZ-NOGALES J M,FERNáNDEZ-FERNáNDEZ E,VILA-CRESPO J.Effect of the addition ofβ-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine[J].European Food Research and Technology,2012,235(4):729-744.
[20]LIU D,XING R R,LI Z,et al.Evolution of volatile compounds,aroma attributes,and sensory perception in bottle-aged red wines and their correlation[J].European Food Research and Technology,2016,242(11):1937-1948.
[21]ARAQUE I,GIL J,CARRETéR,et al.Arginine deiminase pathway genes and arginine degradation variability in oenococcus oeni strains[J].Folia Microbiologica,2016,61(2):109-118.
[22]李应宇,吕永坤,周景文,等.酿酒酵母SPS途径调控因子Stp1的泛素化过程[J].食品与生物技术学报,2016,35(9):907-912.
[23]赵东东,钟其顶,李国辉,等.低丰度13C标记的酿酒酵母代谢通量分析探讨研究[J].酿酒科技,2014(3):13-15,20.
[24]成冰,张京芳,王月晖,等.酿酒白葡萄氨基酸组成特征分析[J].食品科学,2013,34(20):174-177.
[25]于惠春,高菁,李飞飞,等.烟台产区6种酿酒白葡萄中氨基酸的测定[J].江西科学,2016,34(2):173-177.
[26]沈志毅,李记明,于英,等.酿酒微生物和果胶酶对葡萄酒甲醇和杂醇油生成的影响[J].鲁东大学学报(自然科学版),2013,29(2):155-158.
[27]徐君飞,张居作.微生物果胶酶新进展[J].怀化学院学报,2013(11):34-36.
[28]赵景龙,张秀红,张雪姣,等.汾酒发酵过程中色谱骨架成分变化及原因分析[J].食品研究与开发,2013,34(19):27-31.
[29]SáENZ D A,CHIANELLI M S,STELLA C A.L-Phenylalanine Transport in Saccharomyces cerevisiae:participation of GAP1,BAP2,and AGP1[J].Journal of Amino Acids,2014:1-10.
[30]JIRI S,GABRIELE R,ROBERTO P T,et al.Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development[J].Microbial Cell Factories,2016,15(1):1-12.
[31]ZHUANG S,FU J,POWELL C,et al.Production of mediumchain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-Co A:ethanol O-acyltransferase Eht1 or Eeb1[J].Springer Plus,2015,4(1):1-9.
[32]王国正,吴群,徐岩.低产高级醇酿酒酵母突变菌株的差异蛋白组分析及高级醇合成相关蛋白的差异表达[J].微生物学通报,2015,42(12):2407-2416.
[33]杨东升,罗先群,王新广.CO2对啤酒发酵过程中酵母生长代谢及酯的形成影响[J].中国酿造,2013,32(4):70-73.
[34]赵文英,李华,王华.酒酒球菌(Oenococcus oeni)胁迫适应性反应机制[J].微生物学报,2008,48(4):556-561.
[35]李华,游玲,刘晓晴,等.酿酒酵母Saccharomyces cerevisiae及酒酒球菌Oenos.oeni跨界融合子研究初报[J].中国科技论文在线,2006:1-5.
[36]李华,王华,袁春龙,等.葡萄酒化学[M].北京:科学出版社,2005:100-l03.
[37]屈慧鸽.葡萄酒生产过程中醋酸菌的危害及影响因素分析[J].酿酒科技,2009(2):43-46.
[38]SUMBY K M,GRBIN P R,JIRANEK V.Implications of new research and technologies for malolactic fermentation in wine[J].Applied Microbiology and Biotechnology,2014,98(19):8111-8132.
[39]WEN Y,CUI J,ZHANG Y,et al.Comparison of organic acid levels and L-Idn DH expression in Chinese-type and Europeantype grapes[J].Euphytica,2014,196(1):63-76.
[40]BENITO S,PALOMERO F,GáLVEZ L,et al.Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast,and in mixed and sequential fermentations with Saccharomyces cerevisiae[J].Food Technology and Biotechnology,2014,52(3):376-382.
[41]LAHT T M,KASK S,ELIAS P,et al.Role of arginine in the development of secondary microflora in Swiss-type cheese[J].International Dairy Journal,2002,12(10):831-840.
[42]JIANG S,MA C,QI D,et al.Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves[J].BMC Plant Biology,2015,15(1):1-20.
[43]CARLOMAGNO A,SCHUBERT A,FERRANDINO A.Screening and evolution of volatile compounds during ripening of'Nebbiolo''Dolcetto'and'Barbera'(Vitis vinifera L.)neutral grapes by SBSE-GC/MS[J].European Food Research and Technology,2016,242(8):1221-1233.
[44]LEE J,LEE HJ,SEO J,et al.Artificial oxidative stress-tolerant corynebacterium glutamicum[J].AMB Express,2014,4(1):1-7.
[45]PéREZ-MARTíN F,IZQUIERDO-CA?AS PM,SESE?A S,et al.Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation[J].European Food Research and Technology,2015,240(3):609-618.
[2]王家梅,张军翔,薛洁,等.威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J].酿酒科技,2016(4):25-29.
[3]CANBAY H S.Effectiveness of liquid-liquid extraction,solid phase extraction,and headspace technique for determination of some volatile water-soluble compounds of rose aromatic water[J].International Journal of Analytical Chemistry,2017:1-7.
[4]张娟,王晓宇,田呈瑞,等.基于酚类物质的酿酒红葡萄品种特性分析[J].中国农业科学,2015,48(7):1370-1382.
[5]张星星,郭安鹊,韩富亮.UPLC快速测定葡萄酒中酚类物质的方法[J].食品科学,2016,37(10):128-133.
[6]袁春龙,周亚丽,韩富亮,等.糖对葡萄酒中聚合色素与单宁A-H法测定的影响[J].农业机械学报,2016,47(2):280-287.
[7]刘丽媛,苑伟,刘延琳.红葡萄酒中花色苷辅助成色作用的研究进展[J].中国农业科学,2010,43(12):2518-2526.
[8]FLAMINI R.Recent applications of mass spectrometry in the study of grape and wine polyphenols[J].ISRN Spectroscopy,2013:1-45.
[9]BENITOá,CALDERóN F,PALOMERO F,et al.Quality and composition of airén wines fermented by sequential inoculation of lachancea thermotolerans and saccharomyces cerevisiae[J].Food Technology and Biotechnology,2016,54(2):135-144.
[10]XING R,LIU D,LI Z,et al.Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from chardonnay grape variety[J].Journal of Food Science and Technology,2016,53(11):4043-4055.
[11]何英霞,李霁昕,胡妍芸,等.酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响[J].食品工业科技,2016,37(9):190-194.
[12]苗丽平,赵新节,韩爱芹,等.红葡萄酒中花色苷的影响因素[J].酿酒科技,2016(2):40-46.
[13]KáNTOR A,KACáNIOVáM,POCHOP J,et al.Lactic acid and acetic acid bacteria isolated from red wine[J].The Journal of Microbiology,Biotechnology and Food Sciences,2013:1704-1715.
[14]葛有辉,王德良,曹健.富含β-葡萄糖苷酶的酒香酵母在酿酒领域中的应用[J].酿酒科技,2011(2):96-99.
[15]BELDA I,NAVASCUéS E,MARQUINA D,et al.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality[J].Applied Microbiology and Biotechnology,2015,99(4):1911-1922.
[16]ALBERGARIA H,ARNEBORG N.Dominance of saccharomyces cerevisiae in alcoholic fermentation processes:role of physiological fitness and microbial interactions[J].Applied Microbiology and Biotechnology,2016,100(5):2035-2046.
[17]徐亚男,张彦位,刘研,等.优良酵母菌连续混合发酵赤霞珠葡萄酒的研究[J].中国酿造,2014,33(5):85-89.
[18]TAILLANDIER P,LAI QP,JULIEN-ORTIZ A,et al.Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation:influence of inoculation and nitrogen content[J].World Journal of Microbiology and Biotechnology,2014,30(7):1959-1967.
[19]RODRIGUEZ-NOGALES J M,FERNáNDEZ-FERNáNDEZ E,VILA-CRESPO J.Effect of the addition ofβ-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine[J].European Food Research and Technology,2012,235(4):729-744.
[20]LIU D,XING R R,LI Z,et al.Evolution of volatile compounds,aroma attributes,and sensory perception in bottle-aged red wines and their correlation[J].European Food Research and Technology,2016,242(11):1937-1948.
[21]ARAQUE I,GIL J,CARRETéR,et al.Arginine deiminase pathway genes and arginine degradation variability in oenococcus oeni strains[J].Folia Microbiologica,2016,61(2):109-118.
[22]李应宇,吕永坤,周景文,等.酿酒酵母SPS途径调控因子Stp1的泛素化过程[J].食品与生物技术学报,2016,35(9):907-912.
[23]赵东东,钟其顶,李国辉,等.低丰度13C标记的酿酒酵母代谢通量分析探讨研究[J].酿酒科技,2014(3):13-15,20.
[24]成冰,张京芳,王月晖,等.酿酒白葡萄氨基酸组成特征分析[J].食品科学,2013,34(20):174-177.
[25]于惠春,高菁,李飞飞,等.烟台产区6种酿酒白葡萄中氨基酸的测定[J].江西科学,2016,34(2):173-177.
[26]沈志毅,李记明,于英,等.酿酒微生物和果胶酶对葡萄酒甲醇和杂醇油生成的影响[J].鲁东大学学报(自然科学版),2013,29(2):155-158.
[27]徐君飞,张居作.微生物果胶酶新进展[J].怀化学院学报,2013(11):34-36.
[28]赵景龙,张秀红,张雪姣,等.汾酒发酵过程中色谱骨架成分变化及原因分析[J].食品研究与开发,2013,34(19):27-31.
[29]SáENZ D A,CHIANELLI M S,STELLA C A.L-Phenylalanine Transport in Saccharomyces cerevisiae:participation of GAP1,BAP2,and AGP1[J].Journal of Amino Acids,2014:1-10.
[30]JIRI S,GABRIELE R,ROBERTO P T,et al.Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development[J].Microbial Cell Factories,2016,15(1):1-12.
[31]ZHUANG S,FU J,POWELL C,et al.Production of mediumchain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-Co A:ethanol O-acyltransferase Eht1 or Eeb1[J].Springer Plus,2015,4(1):1-9.
[32]王国正,吴群,徐岩.低产高级醇酿酒酵母突变菌株的差异蛋白组分析及高级醇合成相关蛋白的差异表达[J].微生物学通报,2015,42(12):2407-2416.
[33]杨东升,罗先群,王新广.CO2对啤酒发酵过程中酵母生长代谢及酯的形成影响[J].中国酿造,2013,32(4):70-73.
[34]赵文英,李华,王华.酒酒球菌(Oenococcus oeni)胁迫适应性反应机制[J].微生物学报,2008,48(4):556-561.
[35]李华,游玲,刘晓晴,等.酿酒酵母Saccharomyces cerevisiae及酒酒球菌Oenos.oeni跨界融合子研究初报[J].中国科技论文在线,2006:1-5.
[36]李华,王华,袁春龙,等.葡萄酒化学[M].北京:科学出版社,2005:100-l03.
[37]屈慧鸽.葡萄酒生产过程中醋酸菌的危害及影响因素分析[J].酿酒科技,2009(2):43-46.
[38]SUMBY K M,GRBIN P R,JIRANEK V.Implications of new research and technologies for malolactic fermentation in wine[J].Applied Microbiology and Biotechnology,2014,98(19):8111-8132.
[39]WEN Y,CUI J,ZHANG Y,et al.Comparison of organic acid levels and L-Idn DH expression in Chinese-type and Europeantype grapes[J].Euphytica,2014,196(1):63-76.
[40]BENITO S,PALOMERO F,GáLVEZ L,et al.Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast,and in mixed and sequential fermentations with Saccharomyces cerevisiae[J].Food Technology and Biotechnology,2014,52(3):376-382.
[41]LAHT T M,KASK S,ELIAS P,et al.Role of arginine in the development of secondary microflora in Swiss-type cheese[J].International Dairy Journal,2002,12(10):831-840.
[42]JIANG S,MA C,QI D,et al.Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves[J].BMC Plant Biology,2015,15(1):1-20.
[43]CARLOMAGNO A,SCHUBERT A,FERRANDINO A.Screening and evolution of volatile compounds during ripening of'Nebbiolo''Dolcetto'and'Barbera'(Vitis vinifera L.)neutral grapes by SBSE-GC/MS[J].European Food Research and Technology,2016,242(8):1221-1233.
[44]LEE J,LEE HJ,SEO J,et al.Artificial oxidative stress-tolerant corynebacterium glutamicum[J].AMB Express,2014,4(1):1-7.
[45]PéREZ-MARTíN F,IZQUIERDO-CA?AS PM,SESE?A S,et al.Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation[J].European Food Research and Technology,2015,240(3):609-618.