Zhu Wanying, Zhang Wenxia, Qin Tao, Liao Jing, Zhang Xiuyan
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
J Fungi (Basel). 2022 Oct 9;8(10):1057. doi: 10.3390/jof8101057.
The aim of this study was to investigate the effects of purified β-glucosidases from SLY-4, F2-24, and HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor complexity and typicality of wines. Cabernet Sauvignon wines were fermented by with the addition of SLY-4E, F2-24E, and HX-13E; the fermentation process and characteristics of wines were analyzed. The addition of SLY-4E, F2-24E, and HX-13E into must improved the contents of terpenes, higher alcohols, and esters, and decreased the contents of C compounds and fatty acids, which enhanced the fruity, floral, and taste aspects, reducing the unpleasant green of wines with no significant difference in their appearance. β-glucosidases from different yeast species produced different aroma compound profiles which presented different flavor and quality. F2-24EW had the best effect on flavor and quality of wine followed by SLY-4EW and HX-13EW. These research results can provide references for the use of β-glucosidases from non- yeasts to improve the flavor complexity, typicality, and quality of wines.
本研究的目的是探究来自SLY-4、F2-24和HX-13的纯化β-葡萄糖苷酶（分别命名为SLY-4E、F2-24E和HX-13E）对葡萄酒风味复杂性和典型性的影响。通过添加SLY-4E、F2-24E和HX-13E发酵赤霞珠葡萄酒；分析葡萄酒的发酵过程和特性。向葡萄汁中添加SLY-4E、F2-24E和HX-13E提高了萜烯类、高级醇类和酯类的含量，降低了C类化合物和脂肪酸的含量，增强了果香、花香和口感方面，减少了葡萄酒不愉快的生青味，其外观无显著差异。来自不同酵母种类的β-葡萄糖苷酶产生不同的香气化合物谱，呈现出不同的风味和品质。F2-24EW对葡萄酒风味和品质的影响最佳，其次是SLY-4EW和HX-13EW。这些研究结果可为利用非酵母来源的β-葡萄糖苷酶提高葡萄酒风味复杂性、典型性和品质提供参考。
