摘要
葡萄酒中挥发性酚会对其香气产生负面影响,使其具有马腥味、谷仓味、烟熏味和药味.挥发性酚主要来源于酒香酵母属(Brettanomyces)酵母菌的感染.Brettanomyces酵母菌广泛存在于酿酒设备或储存环境中,因此保持酿酒过程的卫生状况非常重要.本文综述了葡萄酒挥发性酚的形成、酿酒过程中的预防措施和成品酒的补救措施,并对以后的研究重点进行了展望.
Abstract
Volatile phenols in wine can negatively affect its aroma,giving it horny,barnyard,smoky,and medicinal flavors.Volatile phenols are mainly derived from yeast infections in Brettanomyces.Brettanomyces is widely found in winemaking equipment or storage environments,so it is important to maintain the hygienic condition of the winemaking process.In this paper,the formation of volatile phenols in wine,the preventive measures in winemaking and the remedial measures in finished wine were reviewed,and the future research focus was prospected.
基金项目
烟台市市场监督管理局葡萄酒行业质量提升项目(SDGPPS37060000033700120230001)
维普
万方数据