利用β-葡萄糖苷酶提高葡萄酒香气的研究进展

Improving Wine Aroma by Using Beta-Glucosidase: a Review

摘要:

葡萄酒中的萜类物质大多以结合态糖苷的形式存在，不易释放，而β-葡萄糖苷酶（β-glucosidase）是水解葡萄酒中结合态挥发性芳香化合物的关键酶，对葡萄酒香气的提升具有十分重要的作用。然而，由于葡萄醪或葡萄酒中高浓度的葡萄糖、乙醇以及低pH条件对该酶的活性及稳定性产生巨大的抑制或破坏作用，因此其在葡萄酒中的应用受到极大限制。近年来，针对如何提高β-葡萄糖苷酶在葡萄酒复杂生境中的活性及稳定性，研究者们做了大量的工作。本文在阅读大量文献的基础上，对通过β-葡萄糖苷酶产生菌的筛选、酶固定化技术、酿酒酵母细胞表面展示技术以及蛋白质的半理性化设计等不同策略来提高β-葡萄糖苷酶在葡萄酒复杂生境下的活性及稳定性方面的研究进行了综述，在此基础上，对利用β-葡萄糖苷酶来提高葡萄酒香气做了展望。

Abstract:

Most of the terpenoids in wine exist in the form of bound glycosides, which are not easily released. β-glucosidase is a key enzyme in the hydrolysis of bound volatile aromatic compounds in wine, which plays an important role in the improvement of wine aroma. However, its application in wine is largely limited due to the great inhibition or destruction of high glucose, ethanol and low pH in wine on its activity and stability. In recent years, researchers have done a lot of work on how to improve the activity and stability of β-glucosidase in the complex winemaking conditions. On the basis of reading a large number of literatures, we have summarized the research advances of different strategies to improve the β-glucosidase activity and stability in the complex winemaking conditions, including the screening of β-glucosidase producing bacteria, enzyme immobilization technology, Saccharomyces cerevisiae cell-surface display technology and semi-rational design of protein. In addition, the use of β-glucosidase to improve the aroma of wine has been proposed.