| 酿造过程中葡萄酒氨基酸的变化 |
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| 引用本文： | 曾新安,于淑娟. 酿造过程中葡萄酒氨基酸的变化[J]. 酿酒科技, 2006, 0(4): 50-51,54 |
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| 作者姓名： | 曾新安 于淑娟 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 酿造过程中葡萄酒氨基酸的变化包括：酿造过程中含N化合物的变化、半厌氧老熟过程中含N化合物的变化和半需氧老熟过程中含N化合物的变化。氨基酸利用主要依赖于新陈代谢的调整和氧化还原电位的有效平衡。
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| 关 键 词： | 葡萄酒 酿造 氨基酸变化 |
| 文章编号： | 1001-9286（2006）04-0050-02 |
| 收稿时间： | 2005-12-22 |
| 修稿时间： | 2005-12-22 |
Changes of Amino Acids in Grape Wine during Wine Brewing |
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| ZENG Xin-an,YU Shu-juan. Changes of Amino Acids in Grape Wine during Wine Brewing[J]. Liquor-making Science & Technology, 2006, 0(4): 50-51,54 |
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| Authors: | ZENG Xin-an YU Shu-juan |
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| Abstract: | The changes of amino acids in grape wine during wine brewing covered N compounds change in brewing, N compounds change in half-anaerobic aging, and N compounds change in half-aerobic aging. The utilizations of amino acids are mainly dependant on metabolic adjustment and the effective equilibrium of oxidation-reduction potential. |
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| Keywords: | grape wine brewing changes of amino acids |
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