超高压催陈对丹阳封缸酒中游离氨基酸的影响

利用氨基酸全自动分析仪对经过超高压处理的封缸酒中的游离氨基酸进行检测分析,共检测出17种游离氨基酸。结果表明,超高压处理对封缸酒中氨基酸种类没有影响,在400MPa下催陈15min,游离氨基酸总量增加了4.03%,达到了最大增加量;其中酪氨酸显著增加22.03%。当催陈时间为15min,压力分别为500、600MPa时,氨基酸总量分别减少了1.53%、1.18%。鲜味、酸味氨基酸所占百分比基本不变;苦味、涩味氨基酸在400MPa下催陈15min,其含量分别增加了13.98%、3.95%。感官评价表明400MPa处理15min后的封缸酒酒体更丰富醇厚,更易让人接受。 

Effect of high hydrostatic pressure aging on the free amino acids of Danyang jar-sealed rice wine

Using the automatic amino acid analyzer to analysis the effect of high hydrostatic pressure processing on the free amino acids of Danyang jar-sealed rice wine, 17 amino acids were detected. The results showed that high hydrostatic pressure processing had no effect on the kinds of amino acids. The contents of free amino acids increased by 4.03% respectively, at 400 MPa for 15 min, which was the maximum increase, the contents of tyrosine increased by 22.03% significantly. The contents of free amino acids decreased by 1.53% and 1.18%when processing pressures were respectively 500 MPa and 600 MPa for 15 min. Umami and sour amino acids, which form the proportion of flavour amino acids, remained basically unchanged. The contents of bitter free amino acids and astringent free amino acids increased by 13.98% and 3.95% respectively, at 400 MPa for15min. Sensory evaluation showed that the wine body was more acceptable after 400 MPa for 15 min treatment.