红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析

利用高效液相色谱法(HPLC)对红枣白兰地酒醅发酵过程中的氨基酸和有机酸含量,及发酵过程中酒度、酸度的动态变化进行了分析研究。研究表明:红枣白兰地发酵酒醅中检测到16种氨基酸和7种有机酸,其中脯氨酸、天冬氨酸、谷氨酸是红枣白兰地发酵的主要氨基酸,发酵过程中平均含量分别为39.749、35.477、11.888 mg/g;乙酸、苹果酸、乳酸是红枣白兰地发酵的主要有机酸,在发酵结束时含量分别为8.189、4.243、3.646 mg/g。发酵过程中,氨基酸和有机酸整体含量呈增长趋势;甜味氨基酸和鲜味氨基酸为总氨基酸含量的45.39%、35.79%,苦味氨基酸含量较低,酒醅中氨基酸是红枣白兰地中风味成分的重要前体物质,并赋予红枣白兰地柔和的风味;比例协调的有机酸有利于增强酒的醇厚口感。 

Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy

The dynamic changes of amino acids and organic acids during grains fermentation of jujube brandy were analyzed with high performance liquid chromatography ( HPLC) . The results showed that 16 amino acids and 7 organic acids were detected, proline, aspartic acid, glutamic acid showed the highest content and were dominant, the average content in the fermentation process were 39.749, 35.477, 11.888 mg/g. Acetic acid, malic acid, lactic acid were the main organic acids, the final content were 8.189, 4.243, 3.646 mg/g. At the end of the fermentation, the summation of amino acids and organic acids revealed a tendency to generally ascend, the amount of sweet amino acids and flavor amino acids were 45.39% and 35.79%, but the proportion of bitter amino acid was smaller.The proportions of amino acids and organic acids made the red jujube brandy a good flavor.