葡萄酒酿造过程中不同工艺参数对生物胺含量的影响
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摘要
为揭示葡萄酒酿造过程中生物胺产生积累的关键控制因素,有效降低葡萄酒中生物胺的含量。本试验选取不同酿酒参数条件进行酿酒试验,利用高效液相色谱进行检测,分析比较不同工艺参数及相关因素对葡萄酒中生物胺含量的影响。结果表明,氨基酸脱羧酶的活性是影响生物胺含量的重要因素,酵母类型及乳酸菌类型对于生物胺含量的影响高于其接种量对生物胺含量的影响,且发酵完成后,贮存的温度越高,其生物胺含量也越高。
In order to reveal the key controlling factors for the accumulation of biogenic amines in wine-brewing process and to reduce the content of biogenic amines in wine effectively,in the experiments,different technical parameters were selected,HPLC was used for the detection,and the effects of different technical parameters on biogenic amine content were analyzed and compared.The results suggested that,the activity of amino acid decarboxylase was an important factor influencing biogenic amine content,the types of yeast and lactic acid bacteria had more influence on biogenic amine content than their inoculating quantity,and biogenic amine content increased with the increase of storage temperature after the fermentation.
In order to reveal the key controlling factors for the accumulation of biogenic amines in wine-brewing process and to reduce the content of biogenic amines in wine effectively,in the experiments,different technical parameters were selected,HPLC was used for the detection,and the effects of different technical parameters on biogenic amine content were analyzed and compared.The results suggested that,the activity of amino acid decarboxylase was an important factor influencing biogenic amine content,the types of yeast and lactic acid bacteria had more influence on biogenic amine content than their inoculating quantity,and biogenic amine content increased with the increase of storage temperature after the fermentation.
引文
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[2]张燕,冯韶辉,白忠勤,等.对葡萄酒质量安全的探讨[J].酿酒科技,2010(7):99-102.
[3]于英,李记明,姜文广,等.酿酒工艺对葡萄酒中生物胺的影响[J].食品与发酵工业,2011,37(11):66-70.
[4]李志军.食品中生物胺及其产生菌株检测方法研究[D].青岛:中国海洋大学,2007.
[5]田园,刘蕊,潘秋红.赤霞珠干红葡萄酒发酵过程中氨基酸的转化与利用[J].中国酿造, 2012, 31(10):26-28.
[6]黎姗姗,田园,朱保庆,等.龙眼干白葡萄酒发酵过程中生物胺和氨基酸含量的变化[J].中外葡萄与葡萄酒,2011, 21(7):4-8.
[7]高年发,李磊,邓旭衡.葡萄酒酿造过程中氨基酸含量变化的研究[J].中国酿造, 2011, 30(1):28-32.
[8] HERBERT P, CABRITA M J, RATOLA N, et al. Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety,sub-region and vintage[J]. Food eng, 2005, 66:315-322.
[9]王光强,俞剑燊,胡健,等.食品中生物胺的研究进展[J].食品科学, 2016,37(1):269-278.
[10]孔维府,范春艳,黄卫东,等.论葡萄酒中生物胺生成的影响因素及检测方法[J].中国酿造, 2010, 29(6):13-16.
[11]蔡成岗,张慧,王智敏,等.食品中生物胺及其检测方法研究进展[J].食品研究与开发, 2009, 30(10):153-156.
[12]乔成栋,宋平顺,严祥,等. 5种生物胺的毛细管胶束电动色谱分离[J].分析化学, 2007, 35(1):95-98.
[13]邓玉杰,马雪蕾,张凯婷,等.新疆不同地区生产的葡萄酒中八种生物胺含量的测定[J].中国酿造,2016, 35(7):171-174.
[14]张春晖,夏双梅,张军翔,等.葡萄酒中的生物胺的生产与工艺控制[J].食品科学, 2002, 23(10):128-130.
[15]李志军,吴永宁,薛长湖.生物胺与食品安全[J].食品与发酵工业, 2004, 30(10):84-91.
[16]王瑞,陈新军,吴新月,等.新疆赤霞珠葡萄酒发酵过程中生物胺含量的变化[J].中国酿造,2017, 36(1):131-134.
[17]谷凤霞.啤酒中生物胺的检测及形成机制研究[D].大连:大连工业大学,2015.
[18]张凤杰,薛洁,王异静,等.黄酒中生物胺的形成及其影响因素[J].食品与发酵工业,2013, 35(2):62-67.
[19]张无疾,夏小乐,张斌,等.黄酒前酵中生物胺生成规律研究[J].现代食品科技, 2015, 31(10):269-300.