Advances on Regulation of Aroma Substances in Wine Fermentation
Aroma is one of the most important sensory indicators of wine flavor for consumers and one of the most important quality indicators for producers.Based on the correlation between wine fermentation and wine aroma quality,highlighting varietal aroma,synthesizing fermentation aroma and influencing aging aroma through fermentation is an eternal theme in wine-making.In order to promote the progress of wine fermentation technology,it is of great significance to analyze the sources and formation pathways of important aroma substances in wine,and to explore the principles and methods of their fermentation regulation.This paper discussed the principles and biocatalytic resources(non-Saccharomyces cerevisiae,lactic acid bacteria,etc.)for the hydrolysis and cleavage of grape aroma glycosides,carotenoids and other aroma precursors to produce terpenoids and hypromellose aroma compounds during wine fermentation.The fermentation regulation of varietal aroma substances,alcohol and ester aroma compounds highlighted by the pre-treatment of grape raw material for alcoholic fermentation,as well as the methods and principles of reducing the loss of aroma substances during wine fermentation were discussed.The future research directions and trends were outlooked and synthetic organisms were pointed out to be an effective tool for the regulation of aroma in wine.
国家科技期刊平台
NSTL
万方数据
维普
