葡萄酒中酵母菌高产甘油的研究进展

甘油是酵母菌酒精发酵过程中的副产物,甘油作为非挥发性物质,对葡萄酒的香气没有贡献,但是其黏性和甜味,可使葡萄酒具有圆润、柔滑、甘甜、肥硕、更易入口的特性,也可用于平衡酒中的酸感,增加口感复杂性,是高品质果酒的重要成分。近年来,国内外对高产甘油酵母的研究日益增多,着重于提高葡萄酒中酵母发酵生产甘油的能力。

High-Yield Glycerol from Wine Yeast Saccharomyces

Glycerol is a by-product of alcoholic fermentation process by yeast.As a non-volatile matter,its viscosity and sweet taste make wines smooth,mellow,soft,sweet,fleshy,delicious and other characters.It could also balance sour taste in wine and increase the complexity of the texture;therefore it is an important ingredient of high-grade fruit wine.Recently,the study on high-yield glycerol yeast is increasing year by year,mainly focused on production mechanism of glycerol,technology and method to increase the production capability of yeast fermentation in winemaking.