Changes in the amino acid composition of the different nitrogenous fractions during the aging of wine with yeasts

被引：63

作者：

Moreno-Arribas, V ^{[1
]}

Pueyo, E ^{[1
]}

Polo, MC ^{[1
]}

Martin- Alvarez, PJ ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 10期

关键词：

amino acids; peptides; proteins; wine; sparkling wine;

D O I：

10.1021/jf9803381

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study was made of the composition of free and total amino acids, amino acids in peptides, and amino acids in proteins in four base nines and the sparkling wines obtained from them following the Champenoise method. Samples were taken of the sparkling wines after 9, 12, 15, 18, 24, and 31 months of aging with yeasts. The results were evaluated using different multivariate analysis techniques. It was observed that the release of amino acids during aging does not occur in all wines at the same time. The free amino acid composition of sparkling nines depends on that of the base wines from which they originate, while the distribution of amino acids in peptides and proteins depends, at least partly, on the aging time with yeasts. The findings indicate the existence of a relationship between the aging time of the wine with yeasts and the amino acid composition of peptides with a molecular weight lower than 700 Da.

引用

页码：4042 / 4051

页数：10

共 28 条

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