Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China.
Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China.
J Food Sci. 2023 Mar;88(3):988-1003. doi: 10.1111/1750-3841.16452. Epub 2023 Jan 24.
Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty acids, higher alcohols, and esters. Amino acid (AA) metabolisms in yeast are an important source of these secondary compounds, which vary with the fermentation conditions. This study explored and optimized the impact of different parameters (carbon source, inoculum, pH, temperature) on FAA contents and dynamics in greengage wine. The results demonstrated that total and essential amino acid (EAA) content rose with a higher proportion of glucose, less yeast inoculation, higher temperature, and higher initial pH. With the results obtained it was concluded that the condition of 22.4°C, pH 4.5, and 3% inoculation was optimum for a 14.9-fold increase of EAAs in fermented greengage wine. In the long run, the research will aid in the development of the greengage brewing industry.
低酒精度青梅酒因其果香浓郁、营养丰富而越来越受欢迎。酒的香气和味道的关键是风味物质，如游离氨基酸（FAAs）、挥发性脂肪酸、高级醇和酯类。酵母中的氨基酸（AA）代谢是这些次生化合物的重要来源，它们随发酵条件而变化。本研究探讨并优化了不同参数（碳源、接种量、pH 值、温度）对青梅酒中 FAA 含量和动态的影响。结果表明，葡萄糖比例越高、酵母接种量越少、温度越高、初始 pH 值越高，总氨基酸（EAA）和必需氨基酸（EAA）的含量就越高。研究结果表明，在 22.4°C、pH4.5 和 3%接种量的条件下，发酵青梅酒中 EAA 的含量可增加 14.9 倍。从长远来看，这项研究将有助于青梅酿造业的发展。
