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开发一个模型来研究葡萄末中铁酶引起的色

Aitor García-Roldán¹, Antoni Canalda-Sabaté¹, Jordi Gombau-Roigé¹

¹Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain.

|October 6, 2024

概括

用各种基质研究葡萄的铁酶活性. 卡法特酸被证明是最优的基质,而p-基酸没有表现出对色的敏感性.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
食品化学食品化学
生物化学生化学

背景情况:

酶性色,主要是通过多氧化酶 (tyrosinase和laccase),是酒中的一个重大挑战.
葡萄酒厂试图了解色机制,并减少对二氧化硫 (SO2) 的依赖.

研究的目的:

开发一种用于研究葡萄酒铁酶活性的模型.
为了评估与各种基质的铁酶动力学.
为了确定环境因素 (pH,温度,乙醇) 对氨酶活性的影响.

主要方法:

使用p-基酸,caftaric酸, (-) -epicatechin和酸对葡萄末氨酸酶的动态分析.
确定运动常数 (Vmax和KM).
研究pH值,温度和乙醇对酶活性的影响.

主要成果:

酸被确定为铁酶最有效的基质,其次是 (-) - 甲酸,酸和p-基酸.
p-基酸没有表现出易受葡萄末氨酸酶引起的色.
铁酶Vmax随着pH值和温度的升高而增加,但在乙醇的存在下降.

结论:

葡萄酸是葡萄酒铁酶的首选基质,为棕色化途径提供了洞察力.
了解铁酶动力学和环境影响,可以帮助制定控制葡萄酒制造过程中酶性色的策略.
这项研究为缓解色和潜在减少SO2使用提供了基础.

关键词:

酶性棕色化是一种酶性棕色化.葡萄酒必须是葡萄酒.动力常数动力常数基质亲和力基质亲和力泰罗西纳酶的使用方法

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