葡萄酒发酵过程中γ-氨基丁酸含量变化的研究

Change of γ-butyric acid content in wine fermentation

通过跟踪2009年河北沙城、昌黎、山东烟台和宁夏御马等葡萄产区干红葡萄酒的生产过程。分别采集不同葡萄品种、不同发酵时期的样品,用高效液相色谱检测GABA含量变化,从而得出葡萄酒发酵过程中GABA含量的变化规律。结果表明,尽管不同产地、不同葡萄品种的GABA含量有所不同,但都随着果胶酶添加和酵母发酵的进行,GABA含量逐渐下降,至酒精发酵旺盛时GABA含量达到最低。进入苹果酸-乳酸发酵后,GABA含量有所上升并维持在一定的水平。

Through following the dry red wine production process in Hebei Shacheng, Changli, Yantai and Ningxia Yuma in 2009, GABA content were measured by HPLC. The results indicated that GABA content in different producing areas varied during the fermentation and it decreased gradually with the fermentation and the addition of pectase. The content reached the lowest level in vigorous phase of alcohol fermentation, and then in- creased and maintained at a certain level after enter malolactic fermentation.