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当前位置: 首页 > 文章 > 野生胶红酵母糖苷酶水解媚丽新酒中香气糖苷研究 农业机械学报 2014,45 (12) 249-254
Position: Home > Articles > Catalytic Hydrolysis of Aroma Glycosides in Meili Young Wine Using Glycosidase from Wild Rhodotorula mucilaginosa Transactions of the Chinese Society for Agricultural Machinery 2014,45 (12) 249-254

野生胶红酵母糖苷酶水解媚丽新酒中香气糖苷研究

作  者：
陶永胜;牟含;李国;马银
单  位：
西北农林科技大学葡萄酒学院;宁夏葡萄花卉产业发展局
关键词：
葡萄酒;胶红酵母;糖苷酶;香气糖苷;水解
摘  要：
实验分离提取杨凌媚丽葡萄新酒中的香气糖苷,添加优选野生胶红酵母的糖苷酶液,进行催化水解实验,萃取水解生成的品种香气成分,进行GC-MS检测分析。以杏仁β-糖苷酶、黑曲霉果胶酶、La Fort商业果胶酶作催化比较实验。结果表明,杏仁β-糖苷酶标准品催化水解生成的游离香气成分种类和含量最多,其次是野生胶红酵母酶液和黑曲霉果胶酶。酶促水解生成的游离成分中,萜烯类和去甲类异戊二烯化合物能够赋予葡萄酒果香和花香,微量的酚酸酯可增加香气的复杂性,而含量很高的脂肪族类化合物和挥发性酚类会带给葡萄酒不良气味。因此,具有中等催化水解香气糖苷能力的野生胶红酵母的糖苷酶具有良好的增香酿造应用潜力。
译  名：
Catalytic Hydrolysis of Aroma Glycosides in Meili Young Wine Using Glycosidase from Wild Rhodotorula mucilaginosa
作  者：
Tao Yongsheng;Mu Han;Li Guo;Ma Yin;College of Enology,Northwest A&F University;Ningxia Bureau of Grape & Floriculture Development;
关键词：
Wine Rhodotorula mucilaginosa Glycosidase Aroma glycoside Hydrolysis
摘  要：
In experiment,glycosides in Meili young wine from Yangling were extracted,and then wild yeast glycosidase was added. Varietal aroma compounds were collected and enriched after the catalytic hydrolysis,and detected by GC-MS. The catalytic effects of the almond β-glycosidase reference,Aspergillus niger pectinase,and La Fort Pectinase were compared with the wild yeast glycosidase in the experiment. The results showed that free volatiles released by almond β-glycosidase were the most abundant with high concentrations,while the followings were those released by A. niger pectinase and wild yeast, Rhodotorula mucilaginosa glycosidase. In the released compounds, terpenols and norisoprenoids showed lower concentrations,but they gave the wine with fruity and floral fragrance. Three kinds of trace esters of phenolic acids brought more complex aroma to the wine. However,aliphatic compounds and volatile phenols displayed higher concentrations, which led wine on to off flavor.Therefore,the glycosidase of wild yeast R. mucilaginosa with medium catalytic ability has the potentiality to the application for wine aroma enhancement.

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