首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201712

酵母菌发酵过程对果酒色泽变化影响研究进展(105)

作者: 严红光1,曾 田2,梁正坤1,陶丽妃1,宋正宇1,邰光荣1,丁之恩3

地址:1.凯里学院贵州省黔东南民族特色食品省级特色重点实验室,贵州 凯里 556001; 2.河南五谷春酒业有限公司,河南 信阳 464401; 3.安徽农业大学茶与食品科技学院,安徽 合肥 230036
摘要 分析了酵母菌发酵对果酒色泽特征影响能力近年来的研究现状,总结了酵母菌可以通过菌种吸附作用、产乙醛、丙酮酸等代谢物、产果胶酶和β-D-糖苷酶5个途径显著影响果酒色泽特征,并提出了酵母菌选育过程中应该增加酵母菌影响果酒色泽特征能力的适宜筛选标准和下一步可行的研究路线。
关键词 酵母菌; 果酒; 花青素; 发酵; 色泽特征
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)12-0105-04

英文标题: Research Progress in the Effects of Yeast Strains on Fruit Wine Colour

英文作者: YAN Hongguang1,ZENG Tian2,LIANG Zhengkun1,TAO Lifei1,SONG Zhengyu1,TAI Guangrong1 and DING Zhien3

英文地址: 1.Key Lab of Ethnical Feature Food of Qiandongnan, Kaili University,Kaili, Guizhou 556001;2.Wuguchun Distillery Co. Ltd.,Xinyang,Henan 464401; 3.College of Tea and Food Science & Technology, Anhui Agricultural University,Hefei,Anhui 230036,China

英文摘要 The research progress in the effects of yeast strains on fruit wine color in recent years was reviewed. There were five pathways influencing wine color significantly, including absorption, producing metabolites like acetaldehyde and acetone acid, producing pectinase, and producing β-D-glycosidase. The appropriate screening criteria of yeast strains that could improve wine color were put forward and the feasible research programs in the future were introduced.
英文关键词 yeast strains; fruit wine; anthocyanins; fermentation; colour features
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2016
电子邮件:NJKJ@263.net,lmst@public.gz.cn,njkj@chinajournal.net.cn