水溶性β-葡聚糖对甘肃河西产区霞多丽干白葡萄酒发酵香气调控机制研究

The characteristic flavor quality of dry white wine is determined by some higher alcohols, esters and other fruity aromas that derived from alcoholic fermentation of Saccharomyces cerevisiae. However, Chardonnay dry white wine from Hexi regions of Gansu province lacks of the fruity aroma components, causing defects in typical geographical features. Our recent study found that water-soluble β-glucan can enhance the fermentative aromas of wine, but the regulatory mechanism has not been reported. Based on the regulation of water-soluble β-glucan on yeast strain MQFSM-3 to increase aromas in model grape juice, the dynamic changes of small molecule metabolites induced by water-soluble β-glucan during the fermentation process of Chardonnay will be detected by the GC-GC-TOF-MS and UPLC/Q-TOF-MS and the aroma fingerprints and biological pathway networks are also established with the help of metabonomics analysis. For multi-respective to explore the biological interaction between water-soluble β-glucan and yeast strains and reveal mechanisms of the biological effect comprehensively, the network of metabolic marker- pathway-target is constructed through molecular docking. The study will provide theoretical basis for improving the aroma quality of dry white wine.

酿酒酵母菌株发酵产生的高级醇、酯类等果香味化合物决定了干白葡萄酒的风味品质。甘肃河西产区霞多丽干白葡萄酒果香味不突出，缺乏地域特征。本课题组研究发现水溶性β-葡聚糖可以提升酒样的发酵香气，但其调控机制未见报道。项目以水溶性β-葡聚糖在模拟汁体系中调控MQFSM-3酵母菌株产香模式为基础，借助代谢组学分析平台，采用GC-GC-TOF-MS和UPLC/Q-TOF-MS检测霞多丽干白葡萄酒发酵过程中，水溶性β-葡聚糖诱导小分子代谢物的动态变化情况，构建香气指纹图谱及生物通路关联网络；通过分子对接建立代谢标志物-通路-靶点网络，阐述生物分子网络交互作用，从多维度系统解析水溶性β-葡聚糖与酵母菌株之间的相互作用关系，全面揭示其生物效应机制。为提升干白葡萄酒香气品质提供理论依据。

酿酒酵母菌株发酵产生的高级醇、酯类等果香味化合物决定了干白葡萄酒的风味品质。本项目针对甘肃河西走廊产区霞多丽干白葡萄酒果香味不突出，缺乏地域特征的关键问题，借助葡萄模拟汁体系优化建立了酿酒酵母菌株活性测定工艺条件，比较了4株酿酒酵母在酒精发酵过程中的产香性能；分析探讨了外源性添加水溶性β-葡聚糖对酿酒酵母细胞在发酵过程中的抗氧化活性的影响，揭示了细胞总抗氧化能力与挥发性香气化合物的相关性及响应规律；采用非靶向代谢组学分析平台，确定了甘肃河西产区霞多丽干白葡萄酒的风味特征，明确了霞多丽干白葡萄酒酒精发酵过程中，水溶性β-葡聚糖诱导小分子挥发性代谢物的动态变化情况，构建了可视化香气化合物指纹图谱及关联网络，优化了增香酿造工艺技术；通过阐述生物分子网络交互作用，揭示了水溶性β-葡聚糖提高干白葡萄酒发酵香气品质的代谢机制，从多维度解析了水溶性β-葡聚糖与酿酒酵母菌株及葡萄酒发酵香气品质之间的相互作用关系。项目研究结果为提高产区干白葡萄酒香气品质提供了重要的理论依据和技术支持。