摘要：“马厩”是由酒香酵母属酵母菌在酒体酿制过程中的代谢产物产生的一类不良风。本文以绿色生物型食品添加剂壳聚糖为抑菌剂，通过探究其对国产红酒中布鲁塞尔酒香酵母的生长抑制性能，从而实现对其在红酒中产生的不良风的抑制。22998
本文首先探究了布鲁塞尔酒香酵母的生理生化特性，确定葡萄糖作为碳源，蛋白胨作为氮源，可以保证其很好地生长，以此作为培养基最佳用料。该菌生长延滞期为0-12h，指数生长期12-96h，衰亡期在>120h后。
课题通过单因素试验确定在28℃恒温培养下，壳聚糖分子量，环境pH值以及添加量对抑菌性能的影响：pH为4.5，添加0.2%(w/w)的分子量为5万的壳聚糖，可以有效抑制布鲁塞尔酒香酵母的生长，从而控制其在红酒中产生的不良风。采用顶空固相微萃取，结合气相色谱，通过单因素条件优化(包括萃取头、萃取时间、萃取温度、解吸时间)，确定了检测国产红酒中“马厩”不良风物质的最佳萃取条件：萃取头DVB/CAR/PDMS，萃取温度45℃，萃取时间50min，解吸时间4min。进而采用验证性试验，验证了在壳聚糖优化抑菌条件下，可以对红酒中产生的酒香酵母的生长产生明显的抑制作用，从而减少由酒香酵母产生的“马厩”不良风。
毕业论文关键词： 壳聚糖；红酒；“马厩”不良风物质；布鲁塞尔酒香酵母
 Study of Brett off flavor inhibition in Chinese red wine by Chitosan
Abstract: Brett flavor is an off flavor which produced from Brettanomyces spp. in winemaking process. Chitosan is a bio-based antibacterial agent, this paper discussed about its function in inhibiting the growth of B.bruxellensis, in order to suppress the undesirable flavor in the red wine.
This paper explores the physiological and biochemical characteristics of B.bruxellensis. The best culture medium materials were determined: the glucose as carbon source and peptone as nitrogen source. B.bruxellensis growth lag period is 0-12h, the exponential growth phase is 12-96h and after 120h it will be in the decline phase.
By single factor test，this topic determined that incubation at 28 ℃, the molecular weight of chitosan , environment pH and the adding amount of the chitosan will influence the antibacterial properties: pH 4.5, adding 0.2 percent of chitosan with Mw 50,000 can effectively inhibit the growth of B.bruxellensis. Headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography (GC) analysis of Brett flavor substances was used in this paper. Optimized by single factor experiment, the optimal extraction conditions of brett flavor substances in red wine had been determined, extraction conditions include micro-extraction fiber, extraction time and temperature, and desorption time, it was found that the micro-extraction fiber is DVB/CAR/PDMS, extraction time is 45 min, extraction temperature is 50℃, and desorption time is 4min. Further confirmatory tests using antimicrobial optimized conditions, the growth of B.bruxellensis can be significantly inhibited, therefore reducing the undesirable flavor in red wine.
Keywords: Chitosan; red wine; Brett flavor; B. bruxellensis
目  录
1绪论    1
1.1红酒中风分析的研究进展    1
1.2国产红酒中不良风的研究    1
1.2.1酒香酵母的分类及特征    1
1.2.2酒香酵母的生理特性    2
1.2.3葡萄酒中酒香酵母特征风的形成    2
1.3马厩不良风抑制途径    3
1.3.1 原料、设备的选择    3
1.3.2 氧气和湿度    3
1.3.3 酒精度与酸的含量    3
1.3.4 温度    3
1.3.5 外加试剂减少酒香酵母属不良风    4 壳聚糖对国产红酒中“马厩味”不良风味抑制的研究:http://www.youerw.com/shiping/lunwen_15887.html