摘要
甘油是酿酒酵母(Saccharamyces cerevisiae)酒精发酵中仅次于乙醇和CO2的副产物,主要在发酵初期产生。甘油可增加酒体的黏度和甜度,是决定果酒品质的重要指标之一。诸多的因素可提高果酒中甘油含量,原材料和酵母的选取,工艺过程的优化是其中的重要内容。果酒中甘油含量的检测技术相对比较成熟,主要方法包括滴定法、气相色谱法(HPGC)、高效液相色谱法(HPLC)、酶法、紫外分光光度计法等,但各种方法都有优缺点,已有的大量研究集中于提高甘油检测技术的精准度和便捷性方面。文章就如何提高果酒甘油产量和甘油检测方法进行了分类与总结,并对今后的研究进行展望,以期为果酒生产和品质研究提供依据。
Glycerol is a byproduct in alcoholic fermentation of Saccharamyces cerevisiae with the yield only after ethanol and CO2, and it was mainly produced at the beginning of the fermentation. Glycerol can increase the viscosity and sweetness of wine, and is one of the important indicators of fruit wine quality. Many factors can improve the glycerol content in fruit wine, and selection of raw materials and yeast, process optimization are both important contents. Testing technology mainly includes titration, gas chromatography, high performance liquid chromatography(HPLC), enzymatic method, ultraviolet spectrophotometer method, etc. For glycerol content in fruit wine is relatively mature, but these methods all have advantages and disadvantages, and a lot of research focused on improving the precision and convenience of glycerol determination technology. How to improve wine glycerol production and glycerol determination methods were classified and summarized, and the future research was forecasted, in order to provide basis for study on fruit wine production and quality.
作者
尹蓉
茹建生
霍辰思
张倩茹
王贤萍
梁志宏
YIN Rong;RU Jiansheng;HUO Chensi;ZHANG Qianru;WANG Xianping;LIANG Zhihong(Pomology Institute,Shanxi Academy of Agricultural Science,Shanxi Key Laboratory of Germplasm Innovation and Utilization in Pomology,Taiyuan 030031,China)
出处
《食品科技》
CAS
北大核心
2020年第9期300-304,共5页
Food Science and Technology
基金
山西省重点研发计划项目(201903D221054)
山西省农业科学院农业科技创新研究课题(YCX2018D2T12)
山西省农业科学院农谷研发专项(YCX2017D2207)。
关键词
果酒
甘油
甘油测定
酿酒酵母
工艺过程
fruit wine
glycerol
glycerol determination
Saccharomyces cerevisiae
technological process
