| 龙眼干白葡萄酒发酵过程中生物胺和氨基酸含量的变化 |
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| 引用本文： | 黎姗姗,田园,朱保庆,段长青,潘秋红. 龙眼干白葡萄酒发酵过程中生物胺和氨基酸含量的变化[J]. 中外葡萄与葡萄酒, 2011, 0(7): 4-8,13 |
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| 作者姓名： | 黎姗姗 田园 朱保庆 段长青 潘秋红 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 现代农业产业技术体系专项资金(CARS-30); 国家大学生实验创新计划项目资助 |
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| 摘 要： | 本研究利用高效液相色谱技术分析了龙眼干白葡萄酒酒精发酵和苹乳发酵过程中8种生物胺和22种氨基酸含量的变化。结果表明，在酒精发酵过程中8种生物胺含量均很低，而在苹乳发酵过程中迅速增加。发酵结束时干白葡萄酒中亚精胺和乙醇胺含量最高，其次为组胺和羟色胺。这4种生物胺的前体氨基酸在苹乳发酵阶段含量没有明显变化，而其它大部分氨基酸在酒精发酵过程中含量下降，在苹乳发酵过程中含量呈现不同程度升高。因此，我们认为：葡萄酒发酵过程中氨基酸含量变化与其对应生物胺的变化之间没有相关性，葡萄酒中生物胺的组成比例可能主要取决于乳酸菌中氨基酸脱羧酶的种类和活性。
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| 关 键 词： | 酒精发酵 苹乳发酵 生物胺 氨基酸 龙眼干白葡萄酒 |
Changes in the content of biogenic amines and amino acids during fermentation of Longyan dry white wine |
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| Li Shanshan,Tian Yuan,Zhu Baoqing,Duan Changqing,Pan Qiuhong. Changes in the content of biogenic amines and amino acids during fermentation of Longyan dry white wine[J]. Sino-Overseas Grapevine & Wine, 2011, 0(7): 4-8,13 |
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| Authors: | Li Shanshan Tian Yuan Zhu Baoqing Duan Changqing Pan Qiuhong |
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| Affiliation: | Li Shanshan,Tian Yuan,Zhu Baoqing,Duan Changqing,Pan Qiuhong(College of Food Science and Food Engineering,China Agricultural University,Beijing 100083) |
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| Abstract: | Changes in concentration of 8 biogenic amines and 22 amino acids during alcohol fermentation and malolactic fermentation of Longyan dry white wine were studied using high performance liquid chromatography.Results showed that concentrations of the 8 biogenic amines were relatively low during alcohol fermentation,but increased significantly in the process of malolactic fermentation.At the end of fermentation,wines contained relatively higher levels of spermidine and ethanolamine,and next to histamine and hydr... |
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| Keywords: | alcohol fermentation malolactic fermentation biogenic amines amino acids Longyan dry white wine |
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