摘要
氨基酸是葡萄酒中的重要营养成分,来源于葡萄汁、蛋白质酶解、酵母发酵过程中代谢产物及发酵完毕后酵母细胞自溶等。以新鲜赤霞珠干红葡萄酒为研究对象,采用高强电场对其进行人工催陈处理后,采用高压液相色谱测定对照样和处理样的游离氨基酸含量。结果表明:处理样含有较高游离氨基酸,高达1229mg/L以上,且不同电场条件下处理样品的游离氨基酸含量均有所提高,处理后酒体变得更丰富饱满。(孙悟)
Amino acids, come from grape juice, protein enzymolysis, metabolic product during yeast fermentation, and autolysis of yeast cells after the ending of fermentation etc., are the important nutritional components of grape wine. Fresh Chixiazhu claret was used as research object, processed by aging-acceleration by electric field, and free amino acids content in treatment samples and contrast samples were determined respectively by high pressure liquid chromatogram. The results indicated that higher free amino acids content presented in treatment samples (above 1229 mg/L), the amino acids contents of all treatment samples increased under different electric field conditions, and wine body were more enjoyable. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第4期80-81,共2页
Liquor-Making Science & Technology
关键词
干红葡萄酒
电场催陈
游离氨基酸
影响
claret
aging-acceleration by electric field
free amino acid
effects
