Liao Jing, Zhang Shuangmei, Zhang Xiuyan
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
J Fungi (Basel). 2022 Jul 4;8(7):710. doi: 10.3390/jof8070710.
The aim of this study was to investigate the effects of crude extracts of β-glucosidase from SLY-4, F2-24 and HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of β-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non- crude extracts and co-fermentation with could further improve wine flavor quality.
本研究旨在探究来源于SLY-4、F2-24和HX-13的β-葡萄糖苷酶粗提物（分别称为SLY-4E、F2-24E和HX-13E）对赤霞珠葡萄酒风味复杂性和典型性的影响。葡萄汁采用单一或混合的SLY-4E、F2-24E和HX-13E进行发酵。测定了葡萄酒的理化特性、挥发性香气化合物、总花青素和感官属性。在葡萄酒中添加SLY-4E、F2-24E和HX-13E会导致葡萄酒中花青素含量、总酸和挥发酸含量降低，但萜烯类、苯衍生物、高级醇和酯类含量增加，这可能会提升葡萄酒的感官品质并导致葡萄酒颜色损失。β-葡萄糖苷酶的不同添加策略对葡萄酒香气产生了多种影响。S/H/F-Ew显著增加了苯衍生物、高级醇和长链脂肪酸酯的含量，增强了葡萄酒的果香和花香。F2-24E显著增加了短链和中链脂肪酸酯、乙酸酯和羰基化合物的含量。结果表明，非粗提物的混合添加以及与之共发酵可以进一步提升葡萄酒的风味品质。
