酿酒白葡萄氨基酸组成特征分析

Compositional Characteristics of Amino Acids in Different White Wine Grapes

采用氨基酸分析仪测定14种酿酒白葡萄17种氨基酸的含量,并分析氨基酸组成特征。结果表明:酿酒白葡萄氨基酸总量范围为1128.550(灰雷司令)～4967.779mg/100g(白比诺),氨基酸总量平均值为2283.873mg/100g;不同品种及不同产地酿酒白葡萄中Pro、Arg、Ser、Thr及Glu为主要氨基酸,且Pro含量最高,占17种有机酸含量的48%,Met、Phe及Tyr等含量较低。酿酒白葡萄中Pro含量均高于Arg,且不同品种Pro含量和Pro含量与Arg含量之比值(δ)变化范围较大。不同品种酿酒白葡萄中与葡萄酒香气成分相关的氨基酸含量有差异,霞多丽中此类氨基酸总量最大,其次是白比诺,灰雷司令中最少。

Seventeen amino acids in 14 cultivars of white wine grapes were detected using an amino acid analyzer. The results showed that total content of amino acids in white wine grapes ranged from 1128.550 （Grey Riesling） to 4967.779 mg/100 g fresh weight （Pinot Blanc）. Pro, Arg, Ser, Thr and Glu were the major amino acids in white wine grapes with the richest Pro content （48% of the total content among 17 amino acids）, regardless of the cultivar or growing area. However, Met, Phe and Tyr indicated lower concentrations than other amino acids. In addition, Pro was richer in all 14 cultivars than Arg. Pro and Pro/Arg ratio （δ） exhibited obvious variation among different cultivars. The concentrations of aroma-related amino acids were different among 14 cultivars of white wine grapes, which showed the highest level in Chardonnay, the second highest level in Pinot Blanc, and the lowest level in Grey Riesling.