葡萄酒的pH值可能会影响酵母人蛋白和黄化合物之间的相互作用
Diana M Bosch-Crespo1, Elvira Manjón1, María Teresa Escribano-Bailón1
1Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca, Spain.
Journal of the science of food and agriculture
|May 2, 2025
概括
气候变化影响葡萄的,改变葡萄酒的性,增加pH值. 来自Saccharomyces cerevisiae的曼诺蛋白 (MP) 可以帮助管理这些变化. 中等分子量MPs是调节高pH水平度的关键.
科学领域:
- 葡萄酒学和葡萄种植
- 食品化学 食品化学
- 生物化学 生物化学
背景情况:
- 全球气候变化正在改变葡萄的性成熟度,影响葡萄酒的感官特性,如性.
- 将葡萄酒的pH值提高到接近4的值是温暖气候条件的结果.
- 来自酒酵母的曼诺蛋白 (MP) 用于减轻这些气候引起的变化并提高葡萄酒质量.
研究的目的:
- 为了研究不同pH值 (3和4) 对Saccharomyces cerevisiae曼诺蛋白 (MPs) 和葡萄酒黄素之间的相互作用的影响.
- 评估国会议员在不断变化的气候条件下调节葡萄酒度方面的作用.
主要方法:
- 从Saccharomyces cerevisiae细胞壁中分离和净化一种富含MP的提取物,使用Zymolyase消化.
- 关于MP提取物的描述.
- 在pH 3和pH 4下分析MP-弗拉瓦诺的相互作用.
主要成果:
- 基醇的结合能力取决于pH值.
- 较大的MP分量在pH3和pH4两种情况下都沉了化二聚体.
- 中等分子量MPs (大约. 60 kDa) 在pH4时增强非化黄的溶解,可能调节度.
结论:
- MP - 黄醇相互作用受pH值的影响,对葡萄酒的性有影响.
- 在气候变化场景中,葡萄酒的pH值上升,中型的MP可以在战略上被用来抵消紧张性.
- 葡萄酒厂可以优化MP添加,以减轻受气候变化影响的葡萄酒中的不良味道.
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