摘要
不同酒类酒球菌茵株完成MLF后,葡萄酒中氨基酸均发生显著变化:种类增多,诸多氨基酸含量提高。SD-2a发酵酒样中的丙氨酸和谷氨酸、SD-1b发酵酒样中甘氨酸、丝氨酸和脯氨酸、SD-2h酒样中谷氨酸、甘氨酸、丝氨酸、脯氨酸含量明显增加;含量呈极显著增加的氨基酸为:在SD-2h发酵酒样中的丙氨酸、在SD-1b发酵酒样中的丙氨酸、缬氨酸和谷氨酸;对照菌株31DH发酵酒样中各种氨基酸的增减没有达到显著水平。葡萄酒学院分离筛选的3个菌株发酵酒样中的精氨酸含量增加,而对照菌株31DH则有所降低。因此,3个菌株代谢特性良好,在葡萄酒中不会导致致癌物质——氨基甲酸乙酯的前体物脲、瓜氨酸等的过多合成。鉴于各种氨基酸独特的生化和生理特性,3株酒类酒球菌菌株完成MLF后,氨基酸种类、含量的增加可以提高葡萄酒的营养价值和保健功能。
The changes of ammo acids were marked in wine after malolactic fermentation by different oenococcus oeni strains: the variety and the concentration of amino acids had increased. The amino acids increased obviously included: proline and glutamic acid of wine from SD-2a, glycin, serine and proline of wine from SD-1b, glutamic acid, glycine, serine and proline of wine from SD-2h, while alaninc, valin and glutamic acid of wine from SD-1b and alanine of wine from SD-2h had increased with extremely apparent, moreover, other amino acids also had certain augmentation. However, the increase and reduction of amino acids from the control 31DH hadn't reach to the obvious level. The concentration of arginine from the three strains and the control 31DH increased and reduced respectively. Therefore, the characteristic of three strains on arginine metabolism were excellent, they couldn't induce the overmuch synthesis of citrulline, etc, which were precursors of the carcinogenic ethyl carbamate. Due to the particular biochemical and physiological properties of various amino acids, the increase of variety and concentration of amino acids after MLF by three Oenococcus oeni strains could improve the nutritional value and sanitarian function indeed.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第4期51-55,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西杨凌农业高新技术示范区科研专项基金(2000KG-A07)
