Martínez-Rodríguez A J, Carrascosa A V, Martín-Alvarez P J, Moreno-Arribas V, Polo M C
Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva, 3, Madrid 28006, Spain.
J Ind Microbiol Biotechnol. 2002 Dec;29(6):314-22. doi: 10.1038/sj.jim.7000323.
The influence of five yeast strains on the nitrogen fractions, amino acids, peptides and proteins, during 12 months of aging of sparkling wines produced by the traditional or Champenoise method, was studied. High-performance liquid chromatography (HPLC) techniques were used for analysis of the amino acid and peptide fractions. Proteins plus polypeptides were determined by the colorimetric Bradford method. Four main stages were detected in the aging of wines with yeast. In the first stage, a second fermentation took place; amino acids and proteins plus polypeptides diminished, and peptides were liberated. In the second stage, there was a release of amino acids and proteins, and peptides were degraded. In the third stage, the release of proteins and peptides predominated. In the fourth stage, the amino acid concentration diminished. The yeast strain used influenced the content of free amino acids and peptides and the aging time in all the nitrogen fractions.
研究了五种酵母菌株对采用传统或香槟法酿造的起泡酒在12个月陈酿过程中氮组分、氨基酸、肽和蛋白质的影响。采用高效液相色谱（HPLC）技术分析氨基酸和肽组分。蛋白质加多肽通过比色Bradford法测定。在有酵母参与的葡萄酒陈酿过程中检测到四个主要阶段。在第一阶段，进行了二次发酵；氨基酸以及蛋白质加多肽减少，肽被释放出来。在第二阶段，氨基酸和蛋白质释放，肽被降解。在第三阶段，蛋白质和肽的释放占主导。在第四阶段，氨基酸浓度降低。所使用的酵母菌株影响了所有氮组分中游离氨基酸和肽的含量以及陈酿时间。
