葡萄酒酿造中的酶:利用天然催化剂进行高效生物转化-综述

P. V. Rensberg, I. S. Pretorius
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引用次数: 77

摘要

酶在古老而复杂的酿酒过程中起着决定性的作用。从科学技术的角度来看,葡萄酒可以看作是葡萄汁酶转化的产物。从发酵前、发酵、发酵后到陈化,酶是催化各种生物转化反应的主要驱动力。这些生物催化剂不仅来自葡萄本身,还来自与葡萄园和酒窖有关的酵母和其他微生物(真菌和细菌)。通过更好地了解这些酶的活性,酿酒师已经学会了如何控制不需要的酶,同时优化所需的活性。今天,酿酒师通过明智地应用越来越多的商业酶制剂来加强和扩展这些内源性酶的作用。这些酶制剂用于酿酒,目的是改善葡萄酒的澄清和加工,从前体化合物中释放品种香气,减少氨基甲酸乙酯的形成和降低酒精含量。本文综述了葡萄酒酿造中最重要的酶,它们的底物的性质和结构,以及这些酶催化的反应。本文还回顾了葡萄和微生物中存在的内源性酶的局限性,以及商业酶制剂对工艺技术和最终产品质量的影响。展望了开发表达定制酶的酒酵母菌株的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enzymes in Winemaking: Harnessing Natural Catalysts for Efficient Biotransf ormations - A Review
Enzymes play a definitive role in the ancient and complex process of winemaking. From a scientific and technical point of view, wine can be seen as the product of enzymatic transformation of grape juice. From the pre-fermentation stage, through fermentation, post-fermentation and aging, enzymes are the major driving forces catalysing various biotransformation reactions. These biocatalysts originate not only from the grape itself but also from yeasts and other microbes (fungi and bacteria) associated with vineyards and wine cellars. Through better understanding of these enzymatic activities, winemakers have come to learn how to control the unwanted enzymes while optimising the desired activities. Today, winemakers reinforce and extend the action of these endogenous enzymes by the judicious application of an ever-increasing spectrum of commercial enzyme preparations. These enzyme preparations are applied to winemaking with the aims of improving the clarification and processing of wine, releasing varietal aromas from precursor compounds, reducing ethyl carbamate formation and lowering alcohol levels. This review article summarises the most important enzymes applied to winemaking, the nature and structure of their substrates, and the reactions catalysed by these enzymes. This paper also reviews the limitations of the endogenous enzymes derived from grapes and microbes present in must and wine, along with the effects of commercial enzyme preparations on process technology and the quality of the final product. Prospects of developing wine yeast strains expressing tailored enzymes are also highlighted.
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