对乙酰氨基酚分散片的制备及质量研究李可欣改

ChinaBrewing2013Vol.32No．9SerialNo．258张春芝，江志国750199、。、、。。TS261.9A0254-5071201309-0028-04ReviewofmicrobialeffectsonwinearomaZHANGChunzhi,JIANGZhiguo(NingxiaInstituteofPreventionandControlofDesertification,Yinchuan750199,China)AbstractTheflavoringcompositionofwineisanimportantsensoryquality.Duringwinemaking,microbialmetabolismprocessistheessence,suchasyeast,lacticacidbacteria,etc,whichmakeswinearomacomplexanddiversity.ThisarticlereviewsSaccharomycescerevisiae,non-Saccha-romycesyeast,lacticacidbacteriaandmouldsareintheroleofwinebrewingprocess.Theresearchstatusofglycosidehydrolysisfrommicrobesglucosidasestopromotewinearomainwinemakingwerealsoanalyzed.Finally,theprospectsofthefocusresearchandmethodsaboutwinemi-crobesusedinwinemaking,toimprovewineflavorcharacteristics,wereindicated.Keywords:winearoma;yeast;lacticacidbacteria;mould2013-09-051977-。、、[1]。[2]。、。[3]1000、、、、。、、、。。。、、。1。。[4]。。1.1酿酒酵母对葡萄酒香气的影响Saccharomyces、、。。[5]。。[6]。ForumandSummary28··2013329258[7]。、[8-10]。、。[11]。、[12-13]。、[14]。[15]。。40.0%[16]。[17]。。[18]。1.2非酿酒酵母对葡萄酒香气的影响non-SaccharomycesKloeckeraapiculata、Candida、Metschnikowia、Hanseniaspora、Schizosaccharomyces、hansenula、Debaryomyces、ZygosaccharomycesBrettanomyces[15]。。、、[19]。。。[20-21]。1.3酶解风味前体物质对葡萄酒香气的影响。。[22]。β-。、β-[23-25]。、、C5-C7β-[26]。[27]。。2-malolacticfermentationMLF29··ChinaBrewing2013Vol.32No．9SerialNo．258、-Oenococcusoeni、Lactobacillus、PediococcusStreptococcusL-L-。-、SO2。、、。-5mg/kg6mg/kg-[28]。β-。[29]。β-。β-[30-32]。MLFβ-。3、。“”。“”。β-。、、β-β-[33-34]。“”。4[35]。5、。。、。[1]MAURIELLOG,CAPECEA,D`AURIAMeta1．SPME-GCmethodasatooltodifferentiateVOCprofilesinSaccharomycescerevisiaewineyeasts[J].FoodMicrobiol,2009,26(3):246-252．[2].[J].20084l72098-2104.[3].[M].2006.[4].[J].20074757-760.[5]SCHULLERD,CASALM.TheuseofgeneticallymodifiedSaccha-romycescerevisiaestrainsinthewineindustry[J].ApplMicrobiolBiot2005683292-304.[6].[J].2009584-89.[7]MOLINAAM,GUADALUPEV,VARELAC,etal．Differentialsyn-thesisoffermentativearomacompoundsoftworelatedcommercialwineyeaststrains[J].FoodChem,2009,117(2):189-195．[8].[J].2009302185-189.[9].[J].20051287-113.[10].3[J].2009528-34.[11]GUIMAR魨ESTM,MORIELDG,MACHADOIP,etal.IsolationandForumandSummary30··2013329258characterizationofSaccharomycescerevisiaestrainsofwineryinterest[J].RevBrasCiencFarm,2006,42(1):l19-126．[12]LISS,CHENGC,LIZ,etal.YeastspeciesassociatedwithwinegrapesinChina[J].FoodMicrobiol,2010,138(1-2):85-90．[13].[J].200827910-12.[14].[J].2012975-77.[15].[J].2012887-91.[16]FEUILLATM,PEYROND,BERGERJL.Influencedelamicrofiltra-tiontangentielledesvinssurleurcompositionphysicochimiqueetleurscaracteressensoriels[J].BullOiv,1987,60227-224．[17]LUBBERS,VOILLEYA,FEUILATM,eta1.Influenceofmannapro-teinsfromyeastonthearomaintensityofamodelwine[J].LWT-foodSciTechnol,1994,27(2):108-114．[18].[J].20102911171-174.[19].[J].2010291113-16[20].[J].2010734-38[21]KURITAO.Increaseofacetateester-hydrolysingesteraseactivityin-mixedculturesofSaccharomycescerevisiaeandPichiaanomala[J].JApplMicrobiol,2008,104(4):1051-1058．[22].[J].2009284438-443.[23]PALMERIR,SPAGNAG.β-Glucosidaseincellularandacellularformforwinemakingapplication[J].EnzymeMicrobTech,2007,40(3):382-389.[24]BERGERRG.Advancesinbiochemicalengineeringbiotechnology:biotechnologyofaromacompounds[M].Berlin:Springer,1997.[25]FLACHNERB,RECZEYK.β-glucosidaseproductionandcharacteri-zationofsomeAspergillusstrains[J].ChemBiochemEngQ,2004,18(3):303-307.[26]V魣ZQUEZLC,PEREZ-COELLOMS,CABEZUDOMD.EffectsofenzymetreatmentandskinextractiononvarietalvolatilesinSpanishwinesmadefromChardonnay,Muscat,Airen,andMacabeograpes[J].AnalChimActa,2002,458(4):39-44.[27].“”[J].2011462129-134.[28].-[J].2009946-49.[29]UGLIANOMMOIOL.TheinfluenceofmalolacticfermentationandOenococcusoenistrainonglycosidicaromaprecursorsandrelatedvolatilecompoundsofredwine[J].JSciFoodAgr,2006,86(14):2468-2476.[30].β-[J].20072108-114.[31]BARBAGALLORN,SPAGNAG,PALMERIR,etal.Assessmentofβ-glucosidaseactivityinselectedwildstrainsofOenococcusoeniformalolacticfermentation[J].EnzymeMicrobTech,2004,34(3-4):292-296．[32].β-[D].2007.[33].[J].2003203226-229.[34].β-D-Muscat[J].2011181-88.[35].[J].2012223-26.ββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββ《》《》1982(CN11-1818/TSISSN0254-50710033)。2-124BM1437。《》《》《》《》《》。《》、、、、、、、、、、、、、。“”、“”、“”、“”、“”、“”、“”、“”。《》、、。、、。《》、、、。《》[e-mail]··