摘要
【目的】研究刺葡萄发酵过程中氨基酸的化学组成与果香酯类物质生成的关联,为刺葡萄酒增香酿造提供理论指导。【方法】试验以刺葡萄品种‘湘珍珠’为研究对象,以‘赤霞珠’葡萄为对照,添加酿酒酵母启动酒精发酵,每隔24 h取样,分别采用HPLC和GC-MS方法测定氨基酸和酯类物质的组成及含量,并通过Pearson相关性分析建立二者之间的数学关联。【结果】刺葡萄中除脯氨酸之外的氨基酸总体含量为‘赤霞珠’葡萄的3倍,天冬氨酸、缬氨酸、谷氨酸、γ-氨基丁酸、精氨酸含量分别达到‘赤霞珠’葡萄中对应氨基酸含量的2.4倍、2.2倍、4.2倍、7.7倍和3倍,但丙氨酸、苯丙氨酸、异亮氨酸含量仅为‘赤霞珠’葡萄中对应氨基酸含量的10%、35%和20%。刺葡萄发酵产生的乙酸酯、短链脂肪酸乙酯、中链脂肪酸乙酯含量仅为‘赤霞珠’葡萄发酵所得上述酯类物质的55%、11%和69%。Pearson相关性分析显示,刺葡萄发酵过程中丙氨酸、苯丙氨酸、异亮氨酸与乙酸酯、脂肪酸乙酯的相关性系数在0.552—0.837,较‘赤霞珠’葡萄发酵体系中相应的相关性系数显著偏低,这可能与刺葡萄酒果香酯类物质含量偏低有关。【结论】刺葡萄中含量偏低的丙氨酸、苯丙氨酸、异亮氨酸可能限制了刺葡萄酒发酵体系中果香酯类物质的积累。
【Objective】The aim of this study was to reveal the correlation between amino acid composition and fruity ester production during fermentation of spine grapes,so as to provide the theoretical guidance for aroma enhancement fermentation of spine grape wine.【Method】A spine grape variety,Xiangzhenzhu,was used to conduct alcoholic fermentation with Saccharomyces cerevisiae,and Cabernet Sauvignon grape was served as control.During fermentation,sampling was carried out every 24 h to analyze the concentrations of amino acids and esters by using HPLC and GC-MS,respectively.Furthermore,the mathematical relationship between these two parameters was analyzed by Pearson correlation analysis.【Result】Total content of amino acids(except proline)in spine grape was 3 folds higher than that in Cabernet Sauvignon grape,with 2.4,2.2,4.2,7.7 and 3 folds for aspartic acid,valine,glutamic acid,γ-aminobutyric acid and arginine,respectively.However,the content of alanine,phenylalanine and isoleucine in spine grape only accounted for 10%,35%and 20%,respectively.Compared with Cabernet Sauvignon,fermentation with spine grape only produced 55%,11%and 69%in the concentrations of acetates,short-chain fatty acid ethyl esters,and medium-chain fatty acid ethyl esters,respectively.Pearson correlation analysis further showed that the correlation coefficient between alanine,phenylalanine,isoleucine and acetate,fatty acid ethyl ester was 0.552-0.837 during fermentation with spine grape,which was significantly lower than that of Cabernet Sauvignon.This might be related to low content of fruity esters in spine grape wine.【Conclusion】Low content of alanine,phenylalanine and isoleucine could negatively affect ester productions during alcoholic fermentation.
作者
朱子健
陈思雨
粟俊
陶永胜
ZHU ZiJian;CHEN SiYu;SU Jun;TAO YongSheng(College of Enology,Northwest A&F University,Yangling 712100,Shaanxi;Hunan Research Center of Spine Grapes,Hongjiang 418200,Hunan;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,Shaanxi)
出处
《中国农业科学》
CAS
CSCD
北大核心
2020年第11期2272-2284,共13页
Scientia Agricultura Sinica
基金
国家自然科学基金(31972199)
陕西省杰出青年科学基金(2020JC-22)
中央高校基本科研业务费专项基金(2452019182)。
