We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
外源添加单一氨基酸对桑葚酒风味品质的影响.
- Authors
张双梅; 郑莹媛; 张秀艳
- Abstract
In order to explore the effects of exogenous amino acids addition on improving flavor and quality of mulberry wine, 400 mg/L isoleucine (Ile), leucine (Leu), phenylalanine (Phe) and valine (Val) were added to mulberry juice, respectively, to prepare mulberry wine, and the physicochemical indexes, volatile flavor compounds and sensory quality of mulberry wine were analyzed. The results showed that compared with the control group, single amino acid addition could significantly increase the volatile flavor compounds contents (42.38-84.58 mg/L) in mulberry wine. Adding Ile could increase the contents of active amyl alcohol, active amyl acetate, adding Leu could increase the contents of isoamyl alcohol, isoamyl acetate, adding Phe could increase the contents of phenylethanol and phenylethyl acetate, and adding Val could increase the contents of isobutanol and isobutyl acetate, in addition, adding four kinds of amino acids could all increase ethyl octanoate content (P>0.05). Moreover, adding Phe could improve flowery aroma, and adding Ile, Leu or Val could improve fruit aroma, and four kinds of amino acids could all increase the taste of mulberry wine.
- Subjects
FLAVOR; AMYL acetate; PENTANOL; AMINO acids; ISOBUTANOL; PHENYLALANINE
- Publication
China Brewing, 2021, Vol 40, Issue 12, p29
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.12.006