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果酒酵母分离选育的研究进展 总被引:1,自引:0,他引:1
果酒酵母包括醇酿酒酵母和非酿酒酵母,前者的应用提高了果酒酿造的生产效率,后者的应用则对果酒的总体风味产生积极的影响.野生型果酒酵母经分离纯化后,结合诱变、杂交、原生质体融合、基因工程及其他育种技术,其酿造性能显著提高,所酿果酒品质明显改善,因此果酒酵母的选育研究得到了重点关注. 相似文献
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石榴果酒是主要以石榴为原材料,通过酵母发酵而成的一种低酒精度的饮料酒。石榴果酒不仅具有独特的石榴香味,口味纯正,而且留有石榴的部分营养和保健功效。本文对石榴果酒酿造工艺研究过程中的石榴品种的选取、酵母的筛选、酿造工艺方法进行了综述,来为石榴果酒酿造提供理论依据。 相似文献
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野木瓜中富含齐墩果酸,有保护肝脏的作用。饮用野木瓜酿制的果酒可缓解酒精对肝脏的伤害。为选育适合野木瓜果酒发酵的酵母,对野木瓜果实中的天然酵母、安琪葡萄酒活性干酵母、安琪黄酒活性干酵母进行了发酵力、发酵速度等方面的比较筛选。试验结果表明,从野木瓜果实中分离的A2酵母,对野木瓜果酒发酵具有优良的酿造特性,发酵力高,发酵速度快,发酵后的果酒酒体澄清,色泽浅黄,口味协调,香味纯正,是野木瓜果酒酿造的优良天然酵母茵。 相似文献
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谷胱甘肽是一种广泛存在于生物细胞中的活性三肽,分为还原型谷胱甘肽(GSH)和氧化型谷胱甘肽(GSSG)两种,但绝大部 分是以GSH的形式存在的。 由于GSH具有重要的生理功能,所以它被广泛用于食品加工领域,可以起到增加食品营养价值和强化食品 风味的作用。 文章综述了外源GSH的添加对果酒品质特性的影响,讨论了GSH在果酒酿造中扮演的抗氧化、抑制褐变、改善果酒风味 以及促进苹果酸-乳酸发酵的作用,同时阐述了富集谷胱甘肽非活性干酵母制剂(g-IDY)在果酒中的应用现状,为GSH作为一种添加 剂应用于果酒酿造提供了理论依据。 相似文献
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M. Ángeles Pozo-Bayón Inmaculada Andújar-Ortiz M. Victoria Moreno-Arribas 《Food research international (Ottawa, Ont.)》2009,42(7):754-761
In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these preparations have very specific applications and there are currently many of these products in the market under different brands that promise different ways of improving wine characteristics. Nevertheless, scientific information about the chemistry beyond their use and their action mode is still scarce.The objective of this review is to revise the different applications of specific IDY preparations in winemaking, on the basis of their action mechanisms taking into consideration the scientific information available, underlining the necessity of more scientific work in order to better characterize their chemical composition, their action mechanisms, and the establishment of better criteria for their oenological use. 相似文献
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New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity 总被引:2,自引:0,他引:2
Caridi A 《International journal of food microbiology》2007,120(1-2):167-172
The present article aims to review research papers that focus on the parietal adsorption activity of wine yeast and on its contribution to the enhancement of wine safety and quality. There is a great diversity among yeasts for their parietal adsorption activity: the outermost layer of the cell wall has a chemical composition that notably varies from yeast to yeast. Parietal mannoproteins can contain phosphate, pyruvate, or glucuronic acid, which impart negative charges, modifying the electrostatic and ionic interactions with wine components. The following could give a good reason to propose a specific selection of wine yeasts based on their parietal adsorption activity to improve wine safety and quality: (a) ochratoxin A content of wines is greatly reduced by expressly selected yeasts, sequestering the toxin during winemaking; (b) yeast influences concentration and composition of phenolic compounds in wine, above all by adsorbing them on cell wall; (c) among grape pigments, anthocyanins, in particular, may be adsorbed by yeast cell wall; and (d) yeast can also interact with wine colour producing anthocyanin-beta-d-glucosidase, pyruvic acid, and acetaldehyde or releasing mannoproteins and different polysaccharides. Genomic strategies could also be used to obtain a further enhancement of the adsorption/non-adsorption activity of wine yeasts. Based on winemaking requirements and on parietal adsorption activity, a specific selection of yeasts might be performed: (a) to protect wine colour during red winemaking, (b) to remove residual wine colour during white winemaking, (c) to selectively remove ochratoxin A, and (d) to protect phenolic compounds responsible for antioxidant activity. 相似文献
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HERVÉ ALEXANDRE MICHÈLE GUILLOUX-BENATIER 《Australian Journal of Grape and Wine Research》2006,12(2):119-127
Sparkling wine produced by the traditional méthode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followed by prolonged ageing in contact with yeast cells (lees). The autolysis of yeast occurs during the ageing of sparkling wines. During this process, the yeast releases different compounds that modify the organoleptic properties of the wine. The ageing period is required to give these wines their roundness and characteristic aroma and flavour. Autolysis products also influence the foaming properties of sparkling wine. Yeast autolysis is characterised by the hydrolysis of intracellular biopolymers by yeast enzymes activated after cell death. This results in the release of low molecular weight products. This article reviews the recent advances in understanding the yeast autolysis mechanism, the factors affecting autolysis, the nature of the released compounds and their effects on sparkling wine quality. 相似文献
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高产甘油低产H2S葡萄酒优良酵母菌株筛选及其酿酒特性 总被引:1,自引:0,他引:1
为获得中国本土优良酵母,提高葡萄酒感官特性,通过对采自新疆鄯善地区、宁夏广夏三基地的40 株野生酵母菌株进行实验室酿酒实验,筛选到两株高产甘油、低产H2S的葡萄酒优良酵母菌株H02、E22。分别于2010、2011年连续2 a对这2 株菌进行了10~20 L酒厂发酵实验并研究其酿酒特性。酒样理化指标结果符合国家标准GB 15037-2006《葡萄酒》要求,感官品尝分析结果与对照商业酵母VL1、RC212、C2C的差异性不显著(P>0.05),感官品质相当,筛选出的野生酵母菌株有着优良的酿酒特性。 相似文献
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《Innovative Food Science and Emerging Technologies》2007,8(3):322-328
Two commercial yeast strains were assayed during the winemaking process of Monastrell grapes to determine their influence on colour and phenolic composition of the resulting wines during alcoholic fermentation and maturation. The results showed that in 2002, the wines did not present great differences but in 2003 higher colour intensity and phenolic compounds content were detected when one of the commercial strains was used. A discriminant statistical analysis clearly showed that different yeasts led to different wines as regard their chromatic characteristics.Industrial relevanceThe importance of yeast in winemaking is extensively known since they are responsible for the transformation of sugars into ethanol and for the formation of the most significant aroma compounds in wines. However, they may also participate in wine colour and this role is usually not taken into account in the wine industry. The choice of a yeast strain is an important factor since these microorganisms have the capacity to retain or adsorb phenolic compounds and, on the other hand, yeast may contribute to stabilizing wine colour, as a result of participating in the formation of vitisins during fermentation or liberating mannoproteins that have the capacity to bind to anthocyanins and tannins, protecting them from precipitation. Two commercial yeast strains were assayed during the winemaking process of Monastrell grapes to determine their influence on colour and phenolic composition of the resulting wines during alcoholic fermentation and maturation. The results showed that higher colour intensity and phenolic compounds content were detected when one of the commercial strains was used, both during fermentation and wine aging, and may be used as a tool during winemaking for obtaining stable and highly coloured wines. 相似文献
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Carminna Ottone Oscar Romero Carla Aburto Andrs Illanes Lorena Wilson 《Comprehensive Reviews in Food Science and Food Safety》2020,19(2):595-621
Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation. 相似文献
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杨梅果汁可以用来发酵成杨梅干红果酒,传统的游离发酵杨梅果酒的方式存在着许多不足.为此,本文通过与游离发酵方式进行对比,探讨了海藻酸铝固定化酵母细胞发酵杨梅果酒的方式,并对比了两种发酵方式生产出的杨梅新酒的色泽稳定性.结果表明,杨梅果酒的海藻酸铝固定化酵母细胞发酵最佳工艺参数是发酵温度20℃、海藻酸钠浓度3%(w/v)、氯化钙浓度3%(w/v)、硫酸铝浓度2%(w,v);采用此方法有许多优点,包括珠子可以重复使用、发酵速度比游离发酵方式的更快以及可以得到更好品质的杨梅干红果酒,特别是在花色苷稳定性方面.另外,结果还表明,固定化发酵的杨梅果酒在酒精度、pH值以及总酸方面同游离发酵没有显著差别,但可获得比游离发酵更低的果酒残糖和更高的果酒澄清度.因此,这种固定化发酵方式更适用于杨梅干红果酒的生产. 相似文献
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A systems biology perspective of wine fermentations 总被引:2,自引:0,他引:2
The yeast Saccharomyces cerevisiae is an important industrial microorganism. Nowadays, it is being used as a cell factory for the production of pharmaceuticals such as insulin, although this yeast has long been utilized in the bakery to raise dough, and in the production of alcoholic beverages, fermenting the sugars derived from rice, wheat, barley, corn and grape juice. S. cerevisiae has also been extensively used as a model eukaryotic system. In the last decade, genomic techniques have revealed important features of its molecular biology. For example, DNA array technologies are routinely used for determining gene expression levels in cells under different physiological conditions or environmental stimuli. Laboratory strains of S. cerevisiae are different from wine strains. For instance, laboratory yeasts are unable to completely transform all the sugar in the grape must into ethanol under winemaking conditions. In fact, standard culture conditions are usually very different from winemaking conditions, where multiple stresses occur simultaneously and sequentially throughout the fermentation. The response of wine yeasts to these stimuli differs in some aspects from laboratory strains, as suggested by the increasing number of studies in functional genomics being conducted on wine strains. In this paper we review the most recent applications of post-genomic techniques to understand yeast physiology in the wine industry. We also report recent advances in wine yeast strain improvement and propose a reference framework for integration of genomic information, bioinformatic tools and molecular biology techniques for cellular and metabolic engineering. Finally, we discuss the current state and future perspectives for using 'modern' biotechnology in the wine industry. 相似文献