基矩阵对模拟葡萄酒发酵过程中烯的芳香形成的影响 - - 第二部分:黄和黄
Xing-Jie Wang1, Yun-Kui Li2, Lu-Lu Wu1
1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food chemistry
|January 17, 2026
概括
醇和醇,如 катехин 和 quercetin 抑制烯芳香的形成和释放在葡萄酒发酵过程中. 这通过影响基糖化物和自由烯的分子相互作用发生.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 计算化学计算化学
背景情况:
- 烯芳香化合物显著影响葡萄酒的感觉特征.
- 化合物是葡萄酒基质和风味的关键贡献者.
- 在发酵过程中,和烯之间的相互作用尚未完全理解.
研究的目的:
- 为了研究醇和黄醇对葡萄酒发酵过程中的烯芳香形成的影响.
- 阐明基与基相互作用背后的分子机制.
主要方法:
- 模拟葡萄汁的发酵,含有或不含添加的烯,甲基素或氨酸.
- 使用气体染色学质谱法 (GC-MS) 分析自由烯含量.
- 葡萄酒香气的感官评估. 葡萄酒香气的感官评估.
- 量子力学计算以建模分子相互作用.
主要成果:
- 甲基素和氨酸显著抑制了自由烯的形成和挥发.
- 这些的存在改变了葡萄酒的水果香味特征.
- 量子力学的计算揭示了catechin/quercetin和linalool/linalool glycoside之间强烈的结合亲缘关系,这是由结合和分散力驱动的.
结论:
- 黄醇和黄醇可以调节葡萄酒中烯芳香的发展.
- 化合物在分子水平上与基糖化物和自由烯相互作用.
- 这种相互作用影响了烯水解,挥发,最终影响了葡萄酒的嗅觉特征.
关键词:
(+) - 甲基素 (PubChem CID: 9064) 的使用情况在教理上,教理师教导.L-α-terpineol (PubChem CID: 443162) 是一种氨基基酸,它可以林娜洛尔 (Linalool) 是一个名为林娜洛尔 (Linalool) 的名字.林纳醇-3-O-α-L-阿拉比诺 furanosyl-1-β-D- 葡萄皮化物 (PubChem CID: 15624186) 的使用情况分子相互作用分子相互作用.分子形态学分子形态学基基因效应矩阵效应量子力学就是量子力学.奎尔丁 (Quercetin) 是一种青素.烯糖化物是一种烯糖化物.烯醇 (PubChem CID: 8842) 是一种可以林纳醇 (PubChem CID: 6549) 的使用情况尼罗利多尔 (PubChem CID: 5284507) 的使用情况奎尔塞丁 (PubChem CID: 5280343) 是一种可以相关概念视频
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