Review on research progress of esters in wine
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摘要: 酯类是葡萄酒中重要的芳香物质之一,赋予葡萄酒类似新鲜水果的香气。葡萄酒中酯类化合物的种类与含量对葡萄酒最终香气的形成十分重要。目前,对葡萄酒中酯类的研究主要集中于酯类对香气的贡献、合成与水解机制以及酶和基因调控等方面。本文就葡萄酒中酯类的呈香特征、形成途径和酶及编码基因对酯类调控三方面进行了综述,并指出酯类化合物未来研究的方向,以期为研究者提供理论依据。Abstract: Esters was one of the most important aroma substance in wine and endued wines with the aroma like fresh fruit. Types and content of esters in wine made important contribution to the aroma. Currently,the research on esters focused on the contribution to the aroma,mechanism of synthesis and hydrolysis,the regulation of enzymes and genes. In this article,it was summarized that aroma characteristics of esters,formation pathway and the regulation of enzymes and genes,and pointed out the direction of esters for future research,providing theoretical basis for researchers.
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