摘要
探讨了不同酿酒工艺对葡萄酒中生物胺(组胺、苯乙胺、酪胺、色胺、腐胺、尸胺、精胺和亚精胺)含量的影响。结果显示,葡萄酒酿造过程中生物胺主要在酒精发酵和苹果酸-乳酸发酵过程产生。酒精发酵过程生成量较少,主要产生腐胺和精胺,果胶酶的使用、酵母接种量、发酵温度等因素可以调节酒精发酵过程生物胺的生成量;乳酸菌是葡萄酒生物胺最主要来源,在苹果酸-乳酸发酵过程中会产生大量的组胺和色胺。
The effects of different vintage technologies（pectases,yeasts,malolactic bacterias and fermentation temperature） on the formation of biogenic amines（histamine,2-phenylethylamine,tyramine,tryptamine,putrescine, cadaverine,spermidine and spermine） in Cabernet Gernischt wines during vinification were studied using high pressure liquid chromatography.The results showed that biogenic amines were generated mainly from alcoholic fermentation and malo-lactic fermentation during winemaking,and the former had low concentrations of biogenic amines.The concentrations of putrescine and spermine produced during alcoholic fermentation could be controlled by pectases,inoculum concentration of yeast,fermentation temperature.The biogenic amines in dry red wines were produced mostly by malolactic bacterias,and histamine and tryptamine were largely from malo-lactic fermentation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第11期66-70,共5页
Food and Fermentation Industries
基金
国家重点产业振兴和技术改造专项投资项目<食品安全检验检测能力专项建设>(鲁发改投资[2010]1460号)
烟台市科技发展计划项目<烟台产区优质酿酒葡萄和葡萄酒生产关键技术研究与开发>(20100203)。
关键词
葡萄酒
生物胺
液相色谱技术
酿酒工艺
wine
biogenic amine
high pressure liquid chromatography
vintage technology
