摘要
选取云南省德钦县阿东、红坡、东水和布村4个村庄葡萄园的赤霞珠葡萄,测定葡萄汁中氨基酸和酵母可同化氮含量,并对所酿葡萄酒中挥发性化合物含量进行测定,分析葡萄汁中酵母可同化氮含量与葡萄酒中挥发性化合物含量之间的关系。结果表明,葡萄酒中异丁醇与葡萄汁中缬氨酸含量相关,葡萄酒中乙酸己酯和乙酸乙酯与葡萄酒中丝氨酸含量相关,葡萄酒中总酯与葡萄汁中总氨基酸含量相关;葡萄酒中正己醇和苯甲醇、乙酸苯乙酯、己酸和辛酸与葡萄汁中的酵母可同化氮含量呈正相关,而异丁醇和丁二酸二乙酯与葡萄汁中的酵母可同化氮含量呈负相关。
The content of amino acid and yeast assimilable nitrogen in grape juice （Cabemet Sauvignon grape from four different village vine- yards （Adong, Hongpo, Dongshui, Bucun） in Deqin, Yurman） was measured. In addition, the content of volatile compounds in grape wine pro- duced by these grape juice was determined. And the relations between the content of yeast assimilable nitrogen in grape juice and the content of volatile compounds in wine were analyzed. The results suggested that, isobutyl alcohol in wine was associated with valine content in grape juice, hexyl acetate and ethyl acetate in wine were associated with toserine content in grape juice, total esters content in wine was associated with total amino acids content in grape juice; hexanol, benzyl alcohol, phenethyl acetate, hexanoic acid and octanoic acid in wine were positive- ly correlated to the content of yeast assimilable nitrogen, and isobutanol and diethyl ester butanedioic were negatively correlated to the content of yeast assimilable nitrogen in grape juice.
出处
《酿酒科技》
2016年第8期44-48,共5页
Liquor-Making Science & Technology
基金
山东省重点研发计划项目(2015GNC113010)
山东省现代农业产业技术体系专项基金(SDAIT-03-021-12)
泰山学者工程专项经费
云南省建立农科教相结合新型农业社会化服务体系试点项目(2014NG005)
山东省农业重大应用技术创新课题(2013)
