| 催陈酒的氨基酸分析 |
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| 引用本文： | 张惠苓,关紫烽,李翠荣,王宏钧.催陈酒的氨基酸分析[J].中央民族大学学报(自然科学版),2004,13(3):226-229. |
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| 作者姓名： | 张惠苓 关紫烽 李翠荣 王宏钧 |
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| 作者单位： | 大连民族学院,辽宁大连,116600 |
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| 摘 要： | 对新生产的未经催陈处理的酒,自然陈酿3年的出厂成品酒、经催陈处理的0 33t中试酒及4 5t生产性实验的酒样,测定其17种游离氨基酸的含量,并对氨基酸含量的增减及味感进行分类,结果表明,甜味氨基酸增加较多,苦味氨基酸减少较多,结果使酒的苦涩味减少,口感更加舒适、协调,达到了陈化的目的.
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| 关 键 词： | 催陈酒 氨基酸 分析 |
| 文章编号： | 1005-8036(2004)03-0226-04 |
| 修稿时间： | 2003年2月1日 |
Analysis on Amino Acid in the Catalyzed Aged Wine |
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| ZHAN Hui-ling,GUAN Zi-feng,LI Cui-rong,WABG Gong-jun.Analysis on Amino Acid in the Catalyzed Aged Wine[J].Journal of The Central University for Nationalities(Natural Sciences Edition),2004,13(3):226-229. |
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| Authors: | ZHAN Hui-ling GUAN Zi-feng LI Cui-rong WABG Gong-jun |
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| Abstract: | The content of 17 kinds of free amino acid in newly_produced uncatalyzed aged wine,naturally_aged wine of three years and 0.33tons of catalyzed wine and 4.5 tons of sample wine were tested. The changes of amino acid content and taste were classified.The results showed that the content of sweet amino acid increased and bitter amino acid decreased, which gave the catalyzed wine good taste. |
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| Keywords: | catalyzed aged wine amino acid analysis |
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