食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 287 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027897

综述与专题评论

酵母衍生物在果酒中的应用进展

  • 陈晓姣 ,
  • 刁体伟 ,
  • 赖晓琴 ,
  • 冷银江 ,
  • 魏鑫 ,
  • 马懿
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  • (四川轻化工大学 生物工程学院,四川 宜宾,644005)
硕士研究生(马懿副教授为通信作者,E-mail:191066789@qq.com)

收稿日期: 2021-04-28

  修回日期: 2021-06-08

  网络出版日期: 2022-03-16

基金资助

国家自然科学基金项目(31801458);四川轻化工大学人才引进项目(2017RCL24)

收起

Advances on the application of yeast derivatives during winemaking

  • CHEN Xiaojiao ,
  • DIAO Tiwei ,
  • LAI Xiaoqin ,
  • LENG Yinjiang ,
  • WEI Xin ,
  • MA Yi
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  • (College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China)

Received date: 2021-04-28

  Revised date: 2021-06-08

  Online published: 2022-03-16

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摘要

为解决果酒酿造中可能出现的低品质、易变质、耗时长等问题,由酿酒酵母经过自溶、水解、质壁分离等过程而制得的酵母衍生物制剂作为果酒酿造技术改进佐剂引起了人们的广泛关注。酵母衍生物(如酵母提取物、酵母自溶物等)通常具有稳定果酒色泽、提高果酒品质、促进发酵进程等特点。目前,市场上存在多种酵母衍生物种类及品牌且化学成分存在较大差异。该文介绍了酵母衍生物在果酒中的应用现状、简述了酵母衍生物作为果酒有益添加剂的应用标准,并对其化学组成及对应的作用机制进行了概述,指出了酵母衍生物的应用缺乏统一标准、可用于参考的理论及实践数据较少等问题,同时对酵母衍生物制剂与其他物理或化学方法联合使用以期减少甚至取代SO2在果酒中的使用进行了展望。

关键词： 酵母衍生物; 果酒; 甘露蛋白; 谷胱甘肽

本文引用格式

陈晓姣 , 刁体伟 , 赖晓琴 , 冷银江 , 魏鑫 , 马懿 . 酵母衍生物在果酒中的应用进展[J]. 食品与发酵工业, 2022 , 48(4) : 287 -293 . DOI: 10.13995/j.cnki.11-1802/ts.027897

Abstract

In order to solve the problems of low quality, deterioration and time consuming in the winemaking industries, yeast derivatives prepared by Saccharomyces cerevisiae through autolysis, hydrolysis and plasmolysis have attracted widespread attention as adjuvants for improving wine brewing technology. Yeast derivatives (such as yeast extract, yeast autolysis, etc.) have the characteristics of stabilizing the color of wine, improving the quality, and promoting the fermentation process. At present, there are many kinds and brands of yeast derivatives in the market, and their chemical compositions are quite different. This review gives a comprehensive overview of the current state-of-the-art about the application of yeast derivatives in winemaking industries, the application standard of yeast derivatives as beneficial additives, their chemical composition and corresponding action mechanism. The problems in the application of yeast derivatives are pointed out, such as the lack of unified standard, the lack of theoretical and practical data for reference, and the prospect of the combination of yeast derivatives with other physical or chemical methods in order to reduce or even replace the activity of SO2 in wine making is presented and discussed.

Key words： yeast derivatives; wine; mannoprotein; glutathione

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