复合添加支链氨基酸对“赤霞珠”干红葡萄酒挥发性物质的影响

Effects of Adding Branched-chain Amino Acids on Major Volatile Compounds in Cabernet sauvignon Wines

支链氨基酸(缬氨酸、亮氨酸和异亮氨酸)是葡萄酒发酵香气产物的主要底物,其在葡萄汁中的含量和比例对酒中高级醇、酸及相应酯类物质的合成具有重要影响。为了研究葡萄汁中初始支链氨基酸浓度对葡萄酒发酵活性及香气品质的影响,以"赤霞珠"葡萄汁为研究基质,通过初始混合添加不同浓度3种支链氨基酸(缬氨酸、亮氨酸和异亮氨酸)的方法,研究支链氨基酸浓度变化对酿酒酵母生长、发酵速度等基本理化指标、氨基酸消耗以及挥发性香气物质合成的影响。结果表明,提高支链氨基酸初始浓度可显著促进酵母细胞的生长,加快发酵速率,促进酒中脂肪酸乙酯类物质的合成,降低乙酸酯类物质的含量,改善葡萄酒的香气品质。

Branched-chain amino acids（BCAAs, including Leu, Ile and Val） are the main precursor compounds of fermentative aroma components in wine. Their concentration in must have significant influence on the accumulation of higher alcohols, acids and corresponding esters in wine. To reveal the synergistic effect of BCAAs on the fermentation performance and aroma quality of wine, two different concentrations of mixed BCAAs were added into Cabernet sauvignon must before fermentation. The growth of yeast cells and sugar consumption during fermentation, as well as physicochemical parameters, consumption of amino acids and volatile compounds contents in final wine were determined. The results showed that combined supplement of BCAAs could increase yeast cell growth, fermentation rate and significantly decrease fermentation time, improved the accumulation of ethyl esters, decreased the concentration of acetate esters, and changed the aroma profile of final wine.