慕萨莱思葡萄酒酿造过程中的氨基酸组成及含量分析

Analysis of Amino Acid Composition and Content in Musalais Wine through the Brewing Process

为探究慕萨莱思葡萄酒酿造过程中氨基酸的变化,以慕萨莱思葡萄酒酿造过程中的葡萄原汁、浓缩汁及成品酒为研究对象,采用氨基酸自动分析仪对3种样品中的氨基酸组成及含量进行分析。结果表明,慕萨莱思葡萄酒中含脯氨酸、苏氨酸、赖氨酸等19种氨基酸;且葡萄原汁、浓缩汁和成品酒中的氨基酸组成及含量不同,其中脯氨酸含量差异大,在成品酒中的含量为609.04 mg/L,占氨基酸总量的95.37%。同时在慕萨莱思葡萄酒酿造的各个阶段中均检出γ-氨基丁酸。

To explore the changing of amino acid of Msalais wine during the brewing process, choose grape juice, concentrated juice and finished wine in the brewing process as the raw materials, and the amino acid composition and content were analyzed by automatic amino acid analyzer. The results showed that Msalais wine contained proline, threonine, lysine and other 19 kinds of amino acids. The contents of amino acids in grape juice, concentrated juice and finished wine were different, especially the content of proline which in the finished wine was 609.04 mg/L, accounting for 95.37% of the total amino acids. The γ-aminobutyric acid was detected in each stage of Msalais wine brewing.