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造增香水果酒的进步和挑战:微生物代谢和造技术

Fei Wang¹, Pengtao Zhao², Guorong Du³

¹College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China.

|June 14, 2024

概括

本综述探讨了水果葡萄酒香味化合物,详细介绍了它们的合成和微生物群的调节. 了解这些机制有助于增强葡萄酒的风味和开发更好的造品种.

科学领域:

葡萄酒学和食品化学:专注于水果葡萄酒生产的生物化学和微生物学方面.

背景情况:

香味显著影响消费者对水果葡萄酒的偏好,但其复杂的形成机制仍然不清楚.
了解芳香化合物合成和调节对于改善果酒感官概况至关重要.

研究的目的:

审查水果葡萄酒中关键芳香化合物的合成和调控机制.
为了强调微生物群在水果葡萄酒发酵过程中的香味演变中的作用.
突出发酵技术和香味增强的遗传策略.

主要方法:

文献综述综合了有关芳香化合物生物合成的当前知识.
分析微生物与香味形成之间的相互作用.
讨论发酵控制策略和基因改造方法.

主要成果:

确定了典型的芳香化合物及其对葡萄酒特征的贡献.
详细介绍了复杂的生化反应和微生物群在香味发育中的作用.
突出方法通过发酵技术控制微生物群介导的香味演变.

结论:

阐明芳香化合物合成和微生物群的作用是提高果酒质量的关键.
对与香味相关的基因的遗传鉴定有助于开发出优质造品种.
有针对性的基因修改为水果葡萄酒中受控的芳香形成提供了一条途径.

关键词:

香味香味香味香味香味香味增强技术的使用芳香代谢酶 - 芳香代谢的酶.果酒果酒果酒葡萄酒混合发酵混合发酵是一种混合发酵.

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