摘要
为探讨冰葡萄酒中蛋白质、氨基酸和氨基态氮等含氮物质的特性,通过凯氏定氮、氨基酸自动分析和电位滴定法等对五女山冰酒等7种国内外冰葡萄酒中的上述含氮物质进行了测定,并对五女山冰酒在橡木桶中贮藏时蛋白质和氨基态氮的变化规律进行了分析。结果表明:五女山冰葡萄酒中蛋白质含量最高,为7195.61 mg/L,北冰红中蛋白质含量最低,为966.98 mg/L,不同种类的冰酒中蛋白质含量差异较大。总氨基酸含量以加拿大威代尔冰酒最高,为3577.48 mg/L;其次是五女山冰酒为2962.64 mg/L;最低的是德国蓝冰王,为1452.76 mg/L。不同种类的冰酒其氨基酸含量也有较大的差异,冰葡萄酒中氨基酸以L-脯氨酸和L-精氨酸为主,可为其特征氨基酸。五女山冰酒原汁中氨基态氮含量为614.66 mg/L,发酵开始时可不外加氮源,根据发酵过程中氮源变化规律再进行添加。
To explore the characteristics of protein, amino acids and amino nitrogen in ice wine, by Kjeldahl nitrogen, automatic amino acid analysis and potentiometric titration method, the nitrogen compounds were measured for 7 kinds of domestic and foreign ice wine including Wunushan ice wine, and the variation of protein and amino nitrogen of Wunushan ice wine during storage in oak barrels were analyzed. The results showed that： the protein content of Wunushan ice wine was the highest for 7195.61 mg/L, and the protein content of Beibinghong ice wine was the lowest for 966.98 mg/L, and the differences in protein content of different kinds of ice wine was the larger. The total content of amino acids in Canadian Vidal ice wine was the highest for 3577.48 mg/L, followed by Wunushan ice wine for 2962.64 mg/L, and the lowest was German Blue King ice wine for 1452.76 mg/L, and the amino acid content of different types of wine also had great differences. L-Proline and L-Arginine were the main amino acids in ice wine for its characteristics of amino acids. The content of amino nitrogen in Wunushan ice wine juice was 614.66 mg/L, without nitrogen source added at the beginning of the fermentation, and then nitrogen could be added according to the variation of nitrogen source in the fermentation process.
出处
《中外葡萄与葡萄酒》
2014年第4期27-30,共4页
Sino-Overseas Grapevine & Wine
