Hu Boran, Cao Yang, Zhu Jiangyu, Xu Wenbiao, Wu Wenjuan
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
Department of Medical Oncology, Northern Jiangsu People's Hospital Affiliated To Yangzhou University, Yangzhou, 225000, Jiangsu, China.
AMB Express. 2019 Sep 5;9(1):140. doi: 10.1186/s13568-019-0861-y.
The study aimed to investigate the effect of five inactive yeasts on the metabolites of Chardonnay dry white wines vinified in 2016 in Shacheng Manor Wine Co. Ltd., Hebei province, China. In this research, proton nuclear magnetic resonance (NMR) spectroscopy coupled multivariate analysis (H NMR-PCA/PLS-DA) were applied to identify and discriminate the different wine products. The results of principle component analysis (PCA) showed that there was significant difference between the metabolites of sample wines with different inactive yeasts, among them, the content of polyols, organic acids, amino acids and choline was notably influenced. The results of partial least squares discrimination analysis (PLS-DA) confirmed that the metabolites contributed to the discrimination of the wines were 2,3-butanediol, ethyl acetate, malic acid, valine, succinic acid, lactic acid, tartaric acid, glycerol, gallic acid, choline, proline, and alanine.
本研究旨在探究五种非活性酵母对2016年在中国河北省沙城庄园葡萄酒有限公司酿造的霞多丽干白葡萄酒代谢产物的影响。在本研究中，采用质子核磁共振（NMR）光谱结合多元分析（1H NMR-PCA/PLS-DA）来识别和区分不同的葡萄酒产品。主成分分析（PCA）结果表明，使用不同非活性酵母的样品葡萄酒代谢产物之间存在显著差异，其中多元醇、有机酸、氨基酸和胆碱的含量受到显著影响。偏最小二乘判别分析（PLS-DA）结果证实，有助于区分葡萄酒的代谢产物有2,3-丁二醇、乙酸乙酯、苹果酸、缬氨酸、琥珀酸、乳酸、酒石酸、甘油、没食子酸、胆碱、脯氨酸和丙氨酸。
