葡萄酒酿造过程中氨基酸含量变化的研究  

Changes of free amino acids during wine fermentation

作　　者：高年发[1] 李磊[1] 邓旭衡[1] 宋磊[1] 

机构地区：[1]天津科技大学生物工程学院工业微生物教育部重点实验室,天津300457

出　　处：《中国酿造》2011年第1期28-33,共6页China Brewing

摘　　要：应用HPLC对我国4个产区多个品种葡萄酒酿造过程样品中氨基酸含量变化趋势进行了研究,结果表明,L-脯氨酸是所有葡萄汁中氨基酸的主体,也是各样品含量差异最大的氨基酸;红葡萄酒中含脯氨酸、苏氨酸、赖氨酸等20种氨基酸,其中以脯氨酸含量最高,发现不同葡萄品种之间游离氨基酸种类和含量有差别,这与葡萄品种、气候、发酵工艺有关。Using HPLC method, changes of amino acids in different wine samples from the four wine-producing areas dunng wmemaking were studied. The results showed that red wine contains 20 kinds of amino acids such as proline, threonine and lysine etc, and proline is the dominant one and has the highest content, which varied significantly in different samples. Varieties and contents of frees amino acids differed with grape varieties, which might be caused by varieties of grape, climate, and fermentation technology.

关 键 词：氨基酸 红葡萄酒 脯氨酸 

分 类 号：TS262.6[轻工技术与工程—发酵工程]