影响葡萄酒香气的乳酸菌研究进展

doi:10.11924/j.issn.1000-6850.casb2025-0220

中国农学通报 ›› 2025, Vol. 41 ›› Issue (32): 124-134.doi: 10.11924/j.issn.1000-6850.casb2025-0220

• 食品·营养·检测·安全 • 上一篇下一篇

影响葡萄酒香气的乳酸菌研究进展

刘雅琪¹(), 郭帅¹, 张悦¹, 高岩¹, 顾晓亮¹, 贺旭丽¹, 王彦娟², 剧柠¹()

¹ 宁夏大学食品科学与工程学院，银川 750021
² 鄂尔多斯市发展和改革委员会综合保障中心，内蒙古鄂尔多斯 017070

收稿日期:2025-03-20 修回日期:2025-08-27 出版日期:2025-11-18 发布日期:2025-11-18
通讯作者:
剧柠，女，1979年出生，内蒙古丰镇人，教授，博士，研究方向：乳酸菌菌种挖掘与利用。通信地址：750021 宁夏银川市西夏区贺兰山西路489号德勤楼，E-mail：juning1122@163.com。
作者简介:
刘雅琪，女，2001年出生，宁夏银川人，硕士，研究方向：食品微生物。通信地址：750021 宁夏银川市西夏区贺兰山西路489号德勤楼，E-mail：Hymautre@163.com。
基金资助:
宁夏回族自治区重点研发计划项目“贺兰山东麓产区本土直投式葡萄酒发酵剂的开发与应用”(2023BCF01027)

Research Advances on Lactic Acid Bacteria Affecting Wine Aroma

LIU Yaqi¹(), GUO Shuai¹, ZHANG Yue¹, GAO Yan¹, GU Xiaoliang¹, HE Xuli¹, WANG Yanjuan², JU Ning¹()

¹ School of Food Science and Engineering, Ningxia University, Yinchuan 750021
² Comprehensive Security Center, Ordos Development and Reform Commission, Ordos, Inner Mongolia 017070

Received:2025-03-20 Revised:2025-08-27 Published:2025-11-18 Online:2025-11-18

摘要/Abstract

摘要：

香气是评价葡萄酒品质的核心指标。葡萄酒酿造本质上是微生物的代谢过程，其中乳酸菌引导的苹果酸-乳酸发酵(Malic-lactic fermentation，MLF)对葡萄酒香气的形成具有显著影响。源自不同“风土”的微生物群落塑造了不同产区葡萄酒的独特风味特征。本研究综述了国内外主要葡萄酒产区自然发酵红葡萄酒的香气特征及其本土乳酸菌的生物多样性，分析了乳酸菌通过MLF及其他代谢途径（包括糖、柠檬酸、氨基酸代谢及酶解作用）对葡萄酒关键香气物质（如高级醇、酯类、双乙酰等）形成的影响，并深入探讨了相关酶与代谢途径在香气物质生成中发挥的作用。该综述为深入挖掘和利用本土乳酸菌资源，开发具有地域特色的葡萄酒发酵剂以提升葡萄酒品质，提供了理论基础。

关键词: 自然发酵, 葡萄酒香气物质, 乳酸菌多样性, 乳酸菌代谢, 双乙酰合成途径

Abstract:

Aroma is one of the key quality indicators of wine. The wine-making process is fundamentally driven by microbial metabolic activities, among which the malic-lactic fermentation (MLF) led by lactic acid bacteria has a significant impact on the formation of wine aroma. Microorganisms from different terroirs contribute to the unique aromas of wines from distinct regions. This study summarizes the aroma characteristics of naturally fermented red wines from major wine regions worldwide and the corresponding biodiversity of lactic acid bacteria in these regions. It analyzes the influence of lactic acid bacteria on the formation of wine aroma compounds and delves into the roles of enzymes and metabolic pathways in the production of these compounds during lactic acid fermentation. This review provides a theoretical basis for further exploring and utilizing local lactic acid bacteria resources and developing wine fermentation agents with regional characteristics to improve wine quality.

Key words: natural fermentation, wine aroma compounds, lactic acid bacteria diversity, lactic acid bacteria metabolism, diacetyl synthesis pathway

刘雅琪, 郭帅, 张悦, 高岩, 顾晓亮, 贺旭丽, 王彦娟, 剧柠. 影响葡萄酒香气的乳酸菌研究进展[J]. 中国农学通报, 2025, 41(32): 124-134.

LIU Yaqi, GUO Shuai, ZHANG Yue, GAO Yan, GU Xiaoliang, HE Xuli, WANG Yanjuan, JU Ning. Research Advances on Lactic Acid Bacteria Affecting Wine Aroma[J]. Chinese Agricultural Science Bulletin, 2025, 41(32): 124-134.

图/表 6

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分类	化合物	气味描述	前体物质	气味阈值/(μg/L)	参考文献
高级醇类	2-甲基-1-丁醇	指甲油、麦芽	氨基酸	1200	[6,18-26]
	异丁醇	酒精、指甲油		40000
	2-苯乙醇	蜂蜜、玫瑰		10000
酯类	乙酸乙酯	果香，菠萝，辛辣，清漆	碳水化合物	7500	[6,18-19,24-25]
	己酸乙酯	果香，青苹果，香蕉，白兰地，酒香	碳水化合物，脂肪酸	50
	2-苯乙酸乙酯	花香	氨基酸	50
	丁酸乙酯	果味，花香	碳水化合物	20
	癸酸乙酯	肥皂，花卉	碳水化合物，脂肪	200
	3-甲基乙酸丁酯	果味，香蕉	碳水化合物，氨基酸	30
酸类	醋酸	类似醋的挥发性酸味	碳水化合物，脂肪酸，氨基酸	700	[6,18-19,24-25]
	戊酸	奶酪	氨基酸	3000
	辛酸	脂肪、腐臭	脂肪酸	500
	己酸	奶酪、汗味	脂肪酸	-
醛类	乙醛	果味，烂苹果味，辛辣	碳水化合物，氨基酸	110000	[6,18-19,23-26]
	2-甲基丙醛	瓜，香蕉，清漆，奶酪	氨基酸	6
	苯甲醛	杏仁、烘烤味	多酚	2000
酮类	2,3-丁二酮	坚果、烘焙、黄油、乳酸	碳水化合物	100	[5-6,18-19,23-26]
酮类	3-羟基-2-丁酮	奶油，黄油	碳水化合物	150,000	[5-6,18-19,23-26]
酚类	丁香酚	蜂蜜丁香	多酚	5	[6,18-19,24-27]
	4-乙基苯酚	苯酚、香料		440
	4-乙愈创木酚	香料		33

分类	化合物	气味描述	前体物质	气味阈值/(μg/L)	参考文献
高级醇类	2-甲基-1-丁醇	指甲油、麦芽	氨基酸	1200	[6,18-26]
	异丁醇	酒精、指甲油		40000
	2-苯乙醇	蜂蜜、玫瑰		10000
酯类	乙酸乙酯	果香，菠萝，辛辣，清漆	碳水化合物	7500	[6,18-19,24-25]
	己酸乙酯	果香，青苹果，香蕉，白兰地，酒香	碳水化合物，脂肪酸	50
	2-苯乙酸乙酯	花香	氨基酸	50
	丁酸乙酯	果味，花香	碳水化合物	20
	癸酸乙酯	肥皂，花卉	碳水化合物，脂肪	200
	3-甲基乙酸丁酯	果味，香蕉	碳水化合物，氨基酸	30
酸类	醋酸	类似醋的挥发性酸味	碳水化合物，脂肪酸，氨基酸	700	[6,18-19,24-25]
	戊酸	奶酪	氨基酸	3000
	辛酸	脂肪、腐臭	脂肪酸	500
	己酸	奶酪、汗味	脂肪酸	-
醛类	乙醛	果味，烂苹果味，辛辣	碳水化合物，氨基酸	110000	[6,18-19,23-26]
	2-甲基丙醛	瓜，香蕉，清漆，奶酪	氨基酸	6
	苯甲醛	杏仁、烘烤味	多酚	2000
酮类	2,3-丁二酮	坚果、烘焙、黄油、乳酸	碳水化合物	100	[5-6,18-19,23-26]
酮类	3-羟基-2-丁酮	奶油，黄油	碳水化合物	150,000	[5-6,18-19,23-26]
酚类	丁香酚	蜂蜜丁香	多酚	5	[6,18-19,24-27]
	4-乙基苯酚	苯酚、香料		440
	4-乙愈创木酚	香料		33

国家	产地	品种	主要香气物质	参考文献
中国	宁夏永宁	赤霞珠	丁酸乙酯	[8]
	内蒙古乌海		苯甲醛
	陕西杨凌		1-己醇
	山东蓬莱		辛酸乙酯
	河北	赤霞珠	壬醛、2-甲基丁酸乙酯 3-甲基丁酸乙酯、3-甲基硫丙醇	[41]
	山西		乙酸乙酯、苯乙醇、3-甲基硫丙醇
	内蒙古		壬醛、苯乙醇、3-甲基硫丙醇
	宁夏	赤霞珠、梅洛	苯乙醇、正己醇、乙辛酸酯、3-甲基硫丙醇	[41]
	新疆	赤霞珠、梅洛、西拉	L-α-松油醇、丁内酯、3-甲基酸 (E)-3-己烯-1-醇、异戊醇和正己醇、癸醛、乙醛、正辛醇和3-甲基丁酸乙酯	[41,44]
西班牙	Ribera del Duero	丹魄	乙酸异戊酯、辛酸乙酯、己酸乙酯、癸酸乙酯、2-苯乙醇、芳樟醇、硫乙酸甲酯、反式异丁香酚	[42]
	Toro		乙酸异戊酯、辛酸乙酯、己酸乙酯
	Toro		和癸酸乙酯、2-苯乙醇、硫乙酸甲酯
	Cigales		1-己醇、顺-3-己醇、芳樟醇
	Bierzo	门西亚	异丁酸、异戊酸、硫乙酸甲酯
	Aragon	歌海娜	3-二醇、2-苯乙醇、己烷-1-醇、4-乙基苯酚、3-羟基丁烷-2-酮、丁二酸二乙酯、十六烷-1-醇、4-乙基苯酚、3-羟基丁-2-酮、丁二酸二乙酯
	Rioja	丹魄、歌海娜
	Castilla-La Mancha	丹魄
	Castilla-Leon	丹魄
意大利	Abruzzo	蒙特普尔恰诺	2-甲基丙醇，丁烷-2,3-二醇，2-苯乙醇，十二烷-1-醇，丁二酸二乙酯，4-乙基苯酚	[43]
	Apulia	黑曼罗
	Sicily	黑珍珠、西拉
	Trentino	赤霞珠
	Veneto	赤霞珠、梅乐
	Marche	蒙特普尔恰诺、桑娇维赛
	Valpolicella	科维纳	2-丁醇、乙酸乙酯、顺式芳樟醇、α-萜烯素、苯甲醇、γ-癸内酯	[43,45]
	Valpolicella	科维诺尼	乙酸乙酯、2-苯乙酸乙酯、3-甲基丁酸乙酯、顺式芳樟醇、苯甲醇、水杨酸甲酯、 6-二甲氧基苯酚	[43,45]
波兰	Mazowieckie Province	隆多	3-甲基-1-丁醇	[43]
	Lubuskie Province
	Lublin Province
	Podkarpackie Province	丽晶
	Malopolskie Province	丽晶
	Swietokrzyskie Province	隆多、茨威格
	Lower Silesia	隆多、丽晶
法国	Languedoc	梅洛、西拉	3-甲基丁-1-醇，丁烷-2,3-二醇，苯基甲醇，2-苯乙醇，十二烷-1-醇，十六烷-1-醇，十六烷-1-醇，3-羟基丁-2-酮，4-乙基苯酚	[43]
	Loire Valley	黑皮诺
	Rhone Valley	歌海娜、西拉
	Bordeaux	赤霞珠、梅洛	乳酸乙酯、2,3-丁二醇、甲醇	[46]
	Blaye
	Bourg
	Entre-deux-Mers
	Graves
	Libournais
	Médoc

国家	产地	品种	主要香气物质	参考文献
中国	宁夏永宁	赤霞珠	丁酸乙酯	[8]
	内蒙古乌海		苯甲醛
	陕西杨凌		1-己醇
	山东蓬莱		辛酸乙酯
	河北	赤霞珠	壬醛、2-甲基丁酸乙酯 3-甲基丁酸乙酯、3-甲基硫丙醇	[41]
	山西		乙酸乙酯、苯乙醇、3-甲基硫丙醇
	内蒙古		壬醛、苯乙醇、3-甲基硫丙醇
	宁夏	赤霞珠、梅洛	苯乙醇、正己醇、乙辛酸酯、3-甲基硫丙醇	[41]
	新疆	赤霞珠、梅洛、西拉	L-α-松油醇、丁内酯、3-甲基酸 (E)-3-己烯-1-醇、异戊醇和正己醇、癸醛、乙醛、正辛醇和3-甲基丁酸乙酯	[41,44]
西班牙	Ribera del Duero	丹魄	乙酸异戊酯、辛酸乙酯、己酸乙酯、癸酸乙酯、2-苯乙醇、芳樟醇、硫乙酸甲酯、反式异丁香酚	[42]
	Toro		乙酸异戊酯、辛酸乙酯、己酸乙酯
	Toro		和癸酸乙酯、2-苯乙醇、硫乙酸甲酯
	Cigales		1-己醇、顺-3-己醇、芳樟醇
	Bierzo	门西亚	异丁酸、异戊酸、硫乙酸甲酯
	Aragon	歌海娜	3-二醇、2-苯乙醇、己烷-1-醇、4-乙基苯酚、3-羟基丁烷-2-酮、丁二酸二乙酯、十六烷-1-醇、4-乙基苯酚、3-羟基丁-2-酮、丁二酸二乙酯
	Rioja	丹魄、歌海娜
	Castilla-La Mancha	丹魄
	Castilla-Leon	丹魄
意大利	Abruzzo	蒙特普尔恰诺	2-甲基丙醇，丁烷-2,3-二醇，2-苯乙醇，十二烷-1-醇，丁二酸二乙酯，4-乙基苯酚	[43]
	Apulia	黑曼罗
	Sicily	黑珍珠、西拉
	Trentino	赤霞珠
	Veneto	赤霞珠、梅乐
	Marche	蒙特普尔恰诺、桑娇维赛
	Valpolicella	科维纳	2-丁醇、乙酸乙酯、顺式芳樟醇、α-萜烯素、苯甲醇、γ-癸内酯	[43,45]
	Valpolicella	科维诺尼	乙酸乙酯、2-苯乙酸乙酯、3-甲基丁酸乙酯、顺式芳樟醇、苯甲醇、水杨酸甲酯、 6-二甲氧基苯酚	[43,45]
波兰	Mazowieckie Province	隆多	3-甲基-1-丁醇	[43]
	Lubuskie Province
	Lublin Province
	Podkarpackie Province	丽晶
	Malopolskie Province	丽晶
	Swietokrzyskie Province	隆多、茨威格
	Lower Silesia	隆多、丽晶
法国	Languedoc	梅洛、西拉	3-甲基丁-1-醇，丁烷-2,3-二醇，苯基甲醇，2-苯乙醇，十二烷-1-醇，十六烷-1-醇，十六烷-1-醇，3-羟基丁-2-酮，4-乙基苯酚	[43]
	Loire Valley	黑皮诺
	Rhone Valley	歌海娜、西拉
	Bordeaux	赤霞珠、梅洛	乳酸乙酯、2,3-丁二醇、甲醇	[46]
	Blaye
	Bourg
	Entre-deux-Mers
	Graves
	Libournais
	Médoc

国家	产地	品种	优势细菌菌种	参考文献
中国	宁夏永宁	赤霞珠	Tatumella	[8]
	内蒙古乌海		Tatumella
	陕西杨凌		Tatumella
	山东蓬莱		Gluconobacter
	甘肃	赤霞珠	Pediococcus parvulus	[50]
	新疆	赤霞珠、梅洛、西拉	O.Oeni、L.plantarum、L.casei	[44]
意大利	Pavia	Buttafuoco Storico Vigna Pregana	Unclassified、Gluconobacter	[43]
罗马尼亚	Iasi	梅洛、赤霞珠、阿卡约、费特斯卡尼格鲁（黑姑娘）、黑皮诺	O.Oeni、L.plantarum	[49]
智利	Limari	赤霞珠	L.rhamnosus	[54]
	Curico
	Itata
西班牙	Catalonia	歌海娜、佳丽酿	O. oeni、L. plantarum、L. lindneri	[55]
巴西	Bento Gonçalves	赤霞珠、梅洛、黑皮诺	L.plantarum、O.oeni、L.suebicus	[56]
巴西	Pinto Bandeira	赤霞珠、梅洛、黑皮诺	L.plantarum、O.oeni、L.suebicus	[56]
阿根廷	Buenos Aires Province	马尔贝克	Firmicutes、Streptococcus、Aceticacid bacteria	[57]
澳大利亚	Barossa	歌海娜	O.oeni、L.hilgardii、Staphylococcus pasteuri	[58]
波兰	Lublin Province	丽晶	L.Gluconobacter、T.ptyseos、L.plantarum	[59]

影响葡萄酒香气的乳酸菌研究进展

Research Advances on Lactic Acid Bacteria Affecting Wine Aroma

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