| 葡萄酒中生物胺的产生与工艺控制 |
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| 引用本文： | 张春晖,夏双梅.葡萄酒中生物胺的产生与工艺控制[J].中外葡萄与葡萄酒,2003(2):12-15. |
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| 作者姓名： | 张春晖 夏双梅 |
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| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100
2. 信阳农业高等专科学校植科系,河南,信阳,464000 |
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| 基金项目： | 宁夏自然科学青年基金资助项目(No.200015) |
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| 摘 要： | 生物胺存在于多种发酵食品中，人体吸收过量的生物胺后会引起不良的生理反应。在葡萄酒苹果酸—乳酸发酵(MLF)过程中，有些乳酸菌能够对氨基波脱投产生生物胺。利用PCR与DNA探针技术能够快速检测葡萄酒中的组胺产生菌。工艺上采用接种法进行MLF，并在MLF完成后对乳酸菌进行有效清除、可以显著降低葡萄酒中生物胺的含量。
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| 关 键 词： | 葡萄酒 生物胺 工艺控制 发酵 乳酸菌 |
Production and technological control of biogenic amines in wine |
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| ZHANG Chun-hui,XIA Shuang-mei.Production and technological control of biogenic amines in wine[J].Sino-Overseas Grapevine & Wine,2003(2):12-15. |
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| Authors: | ZHANG Chun-hui XIA Shuang-mei |
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| Affiliation: | ZHANG Chun-hui1,XIA Shuang-mei2 |
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| Abstract: | Many kinds of fermented food contain biogenic amines. If the intake is excessive, biogenic amines will haveundesirable physiological effect on human bodies. Biogenic amines are produced by decarboxylation of amino acids duringmalolactic fermentation(MLF)carried by some lactic acid bacteria in wine. Histamine-producing strains can be detected by PRCand DNA probes technology rapidly. In order to lower the concentration of biogenic amines in wine, MLF carried out byinoculation is proposed, and effective elimination of lactic acid bacteria from wine after MLF is also necessary. |
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| Keywords: | Biogenic amines Lactic acid bacteria Malolactic fermentation Wine |
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