最新录用：酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应

doi:10.3864/j.issn.0578-1752.220455

摘要/Abstract

摘要： 【目的】研究酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应，探究酿酒酵母多糖在稳定产品果香、延长货架期方面的应用潜力。【方法】以酿酒酵母为材料，利用热水浸提法、碱法提取得到酵母多糖，并通过紫外分光光度计、气相色谱以及高效液相色谱解析酿酒酵母多糖的基本组分。配置含有果香酯类物质常规浓度的模拟葡萄酒溶液，并作酵母多糖处理，多糖浓度在0—2.0 g?L^-1范围作梯度设置。酵母多糖对果香酯类物质挥发性的影响采用静态顶空方法分析，随后不同处理模拟酒在4℃下贮藏6个月，定期取样监测果香酯类物质的含量变化。最后通过感官分析评价6个月后不同处理模拟酒的香气特征。【结果】通过仪器分析得到酿酒酵母多糖总多糖含量占比为（72.61±3.29）%，蛋白质含量占比为（11.20±0.02）%，它的主要单糖组成为甘露糖和葡萄糖，二者的摩尔比1.790∶1；该多糖的高分子量组分为18、163和21 819 kD，低分子量组分为576 Da。静态顶空分析方法表明，多糖处理可以降低模拟酒中乙酸酯的挥发性，尤以0.8 g.L^-1的多糖处理效果最好；而多糖处理可以提高模拟酒中乙醇酯的挥发性。定期采样数据结果发现，在模拟葡萄酒贮藏6个月期间，乙醇酯的水解速率会显著高于乙酸酯；相比于对照组，0.4—0.8 g?L^-1多糖处理可以分别将乙酸酯和乙醇酯的水解率降低10%—40%和3.7%—26.7%。感官分析结果显示，在贮藏6个月后，多糖处理的模拟酒中温带酸果、温带甜果、蜜饯类和花香香气特征值会显著高于对照组。【结论】经模拟体系研究得出，在葡萄酒贮藏期间添加0.4~0.8 g.L-1酿酒酵母多糖可以减缓果香酯类物质的水解，稳定葡萄酒的果香，对延长产品货架期有潜在的应用价值。

关键词: 酵母多糖, 果香酯类物质, 水解, 基质效应

Abstract: 【Objective】To study the apparent matrix effect of yeast polysaccharide (YP) from S. cerevisiae on the hydrolysis of fruity ester and explore the potential application of yeast polysaccharide in stabilizing wine aroma profile and expand shelf life of product. 【Method】YP was extracted from S. cerevisiae by hot water extraction and alkali methods, and the basic components of YP were analyzed by UV spectrophotometer, GC and HPLC. The model wine containing the conventional concentration of fruity esters was prepared and treated with YP, and the concentration of YP was set in the range of 0—2.0 g.L^-1. The effect of YP on the volatility of fruity esters was analyzed by the static headspace method. Next, model wines with different treatments were stored at 4°C for 6 months, and the content of fruity esters in model wine was regularly monitored. Finally, sensory analysis was used to evaluate the aroma notes of model wine stored 6-months. 【Result】Instrumental analysis showed that the total polysaccharide content of YP is (72.61±3.29)%, and the protein contents accounts for (11.20±0.02)%. The main monosaccharide composition of YP is mannose and glucose, and their molar ratio is 1.790:1. Molecular weight of YP is 576 Da, 18 kDa, 163 kDa and 21819 kDa. Static headspace analysis indicated that YP treatment could reduce the volatility of acetate esters in model wine, especially 0.8 g?L^-1. While YP treatment could increase the volatility of ethyl esters. Data of regular sampling found that the hydrolysis rate of ethyl esters was significantly higher than that of acetate esters during 6 months storage. Compared with the control, 0.4-0.8 g?L^-1YP slowed down the hydrolysis of acetate esters and ethyl esters by 10%—40% and 3.7%—26.7%. Sensory analysis showed that model wine added with YP showed higher MF% of temperate sour and sweet fruity，preserved fruit and floral aroma notes of wine samples compared with the control. 【Conclusion】From the study of model wine system, it was concluded that adding 0.4—0.8 g?L^-1 YP during wine storage slowed down the hydrolysis of fruity esters, stabilized wine fruity aroma profile and showed potential application value for prolonging wine shelf life.

Key words: Yeast polysaccharides, fruity esters, hydrolysis, matrix effect

孔彩琳, 许引虎, 黄杰, 冯林, 严忻怡, 陶永胜, . 最新录用：酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应[J]. 中国农业科学, 0, (): 1-.

KONG CaiLin , XU YinHu , HUANG Jie , FENG Lin , YAN XinYi , TAO YongSheng , . Apparent Matrix Effect of Yeast Polysaccharides from S. cerevisiae on the Hydrolysis of Wine Fruity Esters[J]. Scientia Agricultura Sinica, 0, (): 1-.

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最新录用：酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应

Apparent Matrix Effect of Yeast Polysaccharides from S. cerevisiae on the Hydrolysis of Wine Fruity Esters

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