添加不饱和脂肪酸对酿酒酵母胞内脂肪酸成分和葡萄酒香气的影响

doi:10.3864/j.issn.0578-1752.2016.10.012

Abstract

Abstract: 【Objective】To provide a theoretical basis for improving the quality of wine, the effect of different concentrations of unsaturated fatty acids (UFAs, including oleic acid, linoleic acid, and α-linolenic acid) in grape juice on the intracellular fatty acid composition of yeast and volatile profile in wine were investigated in this study.【Method】 Different concentrations of mixed UFAs were initially added into ‘Merlot’ (Vitis vinifera L.) juice including the control without UFAs addition (CK),low concentration of UFAs addition (LFG) and high concentration of UFAs addition (HFG). The growth of yeast (Saccharomyces cerevisiae EC1118) growth (OD₆₀₀), intercellular fatty acid composition and wine volatile aroma compounds among the three treatments during alcoholic fermentation were compared.【Result】The increase of UFAs can accelerate yeast growth and promote UFAs absorption by yeast, while suppress yeast saturated fatty acids (C4:0-C24:0) synthesis. The influence of UFAs on wine aroma showed that the increase of UFAs can stimulate the production of higher alcohols and ethyl esters by yeast, such as ethyl hexanoate, ethyl octanoate and ethyl decanoate, but inhibit the generation of medium-chain fatty acids (MCFAs, C4:0-C12:0). The influence on grape-derived aldehydes, monoterpenes and norisoprenoids volatiles were little. 【Conclusion】 Increasing UFAs in grapes can considerably improve yeast growth and the wine fermentation rate, more importantly, it can promote yeast-derived ethyl esters volatiles production, which intensifies the fruity, flowery and sweet odors of wine. Therefore, manipulation of initial UFA contents in grapes or grape juice is a potential way to regulate wine aroma quality.

Key words: wine, Saccharomyces cerevisiae, unsaturated fatty acids, intercellular fatty acids, aroma compounds

DUAN Liang-liang, PAN Qiu-hong, WANG Ya-qin, YE Dong-qing, DUAN Chang-qing, YAN Guo-liang. Influence of Addition of Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Wine Aroma Compounds[J].Scientia Agricultura Sinica, 2016, 49(10): 1960-1978.

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