前体氨基酸对赤霞珠干红葡萄酒中生物胺含量的影响

以新疆地产赤霞珠果实为原料，在葡萄汁中分别加入不同浓度的7种前体氨基酸，进行酒精发酵与苹果酸-乳酸发酵。通过高效液相色谱法的分析检测，了解前体氨基酸对葡萄酒中8种生物胺含量的影响。结果表明，前体氨基酸对葡萄酒中生物胺的含量产生一定的影响，当加入质量浓度为40 mg/L和100 mg/L的组氨酸时，组胺含量由1.04 mg/L减少为0.20 mg/L和0.35 mg/L；而当加入色氨酸、精氨酸和鸟氨酸时，会使色胺和腐胺的含量有所降低，当加入300 mg/L质量浓度的精氨酸时，腐胺含量由1.45 mg/L减少至0.63 mg/L。当葡萄酒中加入同一种氨基酸时，对葡萄酒中不同的生物胺含量的影响也不尽相同。

Effects of precursor amino acids on biogenic amines contents in Cabernet Sauvignon dry red wine

Using the fruits of Xinjiang Cabernet Sauvignon as raw material, with different concentrations of seven precursor amino acids addition in grape juice, the alcohol fermentation and malolactic fermentation were performed. The effects of precursor amino acids on the contents of 8 kinds of biogenic amines in wine were tested by HPLC. The results showed that: the precursor amino acid had some effect on biogenic amines content in wine. When 40 mg/L and 100 mg/L histidine was added to the wine, the histamine contents were significantly reduced, from 1.04 mg/L to 0.20 mg/L and 0.35 mg/L, respectively. When tryptophan, arginine and ornithine were added, the content of tryptamine and putrescine in wine decreased. When 300 mg/L arginine was added to wine, the putrescine content reduced from 1.45 mg/L to 0.63 mg/L. When the same amino acid was added to the wine, the effects on each biogenic amine in the wine were different.