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在微生物多样性中探索碳硫 (CS) 酶酶,以提高酒和葡萄酒中提醇的释放

Luigi Clérat^1,2, Carolina Conter³, Alessandra Astegno³

¹PhyMedExp - Inserm U1046 - CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 avenue du Doyen Gaston Giraud, Montpellier Cedex 05 34295, France.

Journal of agricultural and food chemistry

|September 8, 2025

概括

添加外源碳硫 (CS) 酸酶并没有显著增加葡萄酒或酒中的挥发性硫化合物. 需要进一步的研究来优化这种酶添加策略,以增强饮料香味.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
发酵科学发酵科学
生物技术是生物技术.

背景情况:

挥发性硫化合物 (VSCs) 在葡萄酒和酒等发酵饮料的芳香特征中起着重要作用.
碳硫 (CS) 酶是关键酶,负责在发酵过程中释放不同类型的醇前体的香味.
目前的方法实现了前体转化为VSC的有限转化,促使对外源性酶添加进行研究.

研究的目的:

评估添加外源CS酶以增强葡萄酒和酒中VSC生产的疗效.
在不同的条件下研究野生型和突变的CS酶的体外活性.
评估外源性CS酶添加在试点规模酒和酒中的实际应用.

主要方法:

重组生产和净化三个野生类型和两个突变的CS酶.
在不同pH值和氨基酸度下评估醇前体转化的体外酶分析.
试点规模的酒 (酒,酒) 和酒 (沙维尼昂白葡萄酒) 试验使用外源的CS溶酶添加剂.

主要成果:

在体外研究中,在各种条件下特征化了CS溶酶活性.
在酒和酒的试点规模试验中,挥发性硫化合物水平没有显著增加.
酶活性和前体转化受到pH和干扰化合物等因素的影响.

结论:

直接添加纯化的外源CS酶并没有有效地提高试验规模发酵饮料中的VSC水平.
优化酶应用,考虑时间和饮料矩阵等因素,对于未来的成功至关重要.
本研究强调了利用CS酶调节饮料芳香的挑战和未来方向.

关键词:

造造酒的方法碳 - 硫溶解酶的使用酶的应用酶的应用微生物多样性的微生物多样性易挥发的硫化合物易挥发的硫化合物葡萄酒制作葡萄酒制作

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