葡萄酒中甘油的生成及其影响因素

甘油具有甜味和粘稠性,是干、半干葡萄酒的主要组成分,对酒的质量具有重要影响。甘油是葡萄酒酵母的正常发酵副产物,主要在葡萄汁发酵初期产生。葡萄酒酵母启动甘油生产原因可能是发酵最初缺少醇脱氢酶,造成氧化还原当量不平衡,细胞生产甘油、消耗NADH以平衡胞内氧化还原电势;葡萄汁中初始糖浓度高造成高渗透压,胞内产甘油作为溶质以抵消高渗透压。不同的酵母之间产甘油能力差别很大。提高甘油量是改进干、半干葡萄酒质量的重要措施之一。筛选高产甘油的葡萄酒酵母、混合菌种发酵、调整葡萄汁成分、改变发酵条件、施加热刺激等均能在不同程度上增加甘油的产量。

The Production of Glycerol in Wine and Its Influencing Factors

With sweet and viscous taste,glycerol is one of the main components of dry and semi-dry wines and has an important influence on qualities of these wines. Glycerol is a normal wine yeast fermentation by-products that is mainly produced in the initial stage of grape juice fermentation. The mechanism of glycerol production may be due to:the lack of yeast alcohol dehydrogenase in the initial stage of grape must fermentation results in oxidation-reduction equivalent imbalance,the cells produce glycerol to consum...