摘要
本研究利用高效液相色谱和气相色谱-质谱联用技术分析了'赤霞珠'干红葡萄酒酒精发酵和苹果酸-乳酸发酵过程中氨基酸及相应的生物胺和高级醇的变化。结果表明,生物胺主要在酒精发酵后期及苹-乳发酵期间产生,其与所对应的前体氨基酸的变化没有显著负相关;5种高级醇含量在整个发酵过程中呈现先升后降的变化趋势,其含量高峰在苹-乳发酵中期,而它们所对应的前体氨基酸在酒精发酵初期显著降低;除天冬酰胺外,其他3种酵母优先利用的氨基酸(天冬氨酸、谷氨酸和谷氨酰胺)在酒精发酵初期含量呈快速下降。以上结果表明,葡萄酒发酵过程中氨基酸的转化与利用依种类而异,其含量变化趋势并不完全对应其转化产物的积累。
The content changes of amino acids, the corresponding biogenic amines and higher alcohols during alcohol fermentation and malolactic fer- mentation of ＇Cabernet Sauvignon＇ dry red wine were analyzed with HPLC and GC-MS. The results showed that biogenic amines produced mainly at the late stage of alcoholic fermentation and at the beginning of malolactic fermentation, which show poorly negative correlation with the variation of the corresponding amino acids. Contents of five kinds of higher alcohol all showed increased first and followed with decrease in whole experimental period, and the highest values occurred in the middle of malolactic fermentation, while their corresponding precursor amino acids significantly decreased at the early stage of alcoholic fermentation. With except of asparagines, other three amino acids （aspartic acid, glutamic acid and glutamine） that can be firstly utilized by yeast cells sharply declined at the beginning of alcoholic fermentation. The above results indicated that the transformation and utilization of amino acids during fermentation depend upon types, and changes do not correspond well to the production of biogenic amines and higher alcohols.
出处
《中国酿造》
CAS
2012年第10期26-30,共5页
China Brewing
基金
现代农业产业技术体系建设(CARS-30)
关键词
氨基酸
生物胺
高级醇
发酵
干红葡萄酒
amino acids
biogenic amines
higher alcohols
fermentation
red wine
