葡萄酒中24三氯苯甲醚产生原因及消除方法研究进展.pdfVIP

※专题论述 食品科学 2011, Vol. 32, 增刊2 87 2,4,6- 1 1 1 , 2 1 , 2 钟其顶 ，孟 镇 ，赵建亮 ，熊正河 * ，林启训 (1. 中国食品发酵工业研究院，北京 100027 ；2.福建农林大学食品科学学院，福建 福州 350002) 软木塞污染已经成为葡萄酒行业最严重的问题之一，其在葡萄酒中产生的类似旧报纸的霉味越来越受到消 费者以及葡萄酒生产者的关注。产生这些霉味的主要物质之一就是2,4,6- 三氯苯甲醚(trichloroanisole，TCA) ，TCA 是检测橡木塞感官缺陷的最重要的指标。软木塞污染的主要原因就是真菌代谢软木塞中的氯酚类化合物产生的。氯 酚类化合物对真菌来说具有毒性，这些真菌微生物通过自身的相关酶类将这些物质转化成对自身无毒的物质—— TCA 。但是TCA 一旦进入葡萄酒中就会使葡萄酒产生不愉快的霉味，从而影响消费者对葡萄酒的选择。本文综述 葡萄酒中 TCA 的产生机理，对葡萄酒质量的影响以及消除方法等方面的进展。 葡萄酒；2,4,6- 三氯苯甲醚(TCA) ；产生机理 Generation Factors and Elimination Methods of Trichloroanisole in Wine 1 1 1,2 1, 2 ZHONG Qi-ding ，MENG Zhen ，ZHAO Jian-liang ，XIONG Zheng-he *，LIN Qi-xun (1. China National Research Institute of Food and Fermentation Industries, Beijing 100027, China； 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) Abstract ：Cork taint has become one of the most serious problems in wine industry, which can produce musty similar with old newspapers. This issue has gained more and more attentions by consumers and wine producers. The major component of musty is trichloroanisole (TCA). TCA is the most important indicator during the detection of sensory defects of oak plug. The major pollution factor is fungal metabolism of chlorophenols in cork. Chlorophenols are toxic to fungi. Therefore, these fungi associated with microbial enzymes will change these toxic chlorophenols into nontoxic substance such as TCA. TCA in wine will result in unpleasant musty and affect consumer choice. In this paper, generation mechanism