Ma Jie, Liu Yanlin
College of Enology, Northwest A&F University/Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China.
Wei Sheng Wu Xue Bao. 2011 Jan;51(1):14-20.
Wine microbes can produce volatile sulfur compounds during wine fermentation. The main volatile sulfur compounds found in wine are hydrogen sulfide, sulfides, thiol, thiolesters, sulful-containing fusel alcohols, sulful-containing heterocycles and "fruity volatile thiols". They can affect the wine flavor dramatically. Metabolism pathways and related gene regulations of these compounds are discussed in this review. This review also proposes that research on wine microbes is an effective way to increase concentrations of flavor compounds in wine and inhibit undesirable off-flavor compounds at the same time.
葡萄酒微生物在葡萄酒发酵过程中会产生挥发性硫化合物。葡萄酒中发现的主要挥发性硫化合物有硫化氢、硫化物、硫醇、硫酯、含硫杂醇油、含硫杂环化合物和“果味挥发性硫醇”。它们会极大地影响葡萄酒的风味。本文综述了这些化合物的代谢途径及相关基因调控。本文还提出，对葡萄酒微生物的研究是一种有效途径，既能提高葡萄酒中风味化合物的浓度，又能同时抑制不良异味化合物。
