| 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]. 辽宁师范大学学报(自然科学版), 2004, 27(1): 62-64 |
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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,教务处,辽宁,大连,116600;大连民族学院,教务处,辽宁,大连,116600;大连民族学院,教务处,辽宁,大连,116600;大连民族学院,教务处,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： | 酒 酒的催陈 氨基酸分析 |
| 文章编号： | 1000-1735(2004)01-0062-03 |
| 修稿时间： | 2003-09-01 |
Amino Acid Analysis of the Catalyzed Aged Wine |
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| ZHAN Hui-ling,GUAN Zi-feng,LI Cui-rong,WANG Hong-jun. Amino Acid Analysis of the Catalyzed Aged Wine[J]. Journal of Liaoning Normal University(Natural Science Edition), 2004, 27(1): 62-64 |
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| Authors: | ZHAN Hui-ling GUAN Zi-feng LI Cui-rong WANG Hong-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 4.5tons of sample wine is tested. The increase and decrease of amino acid content and taste are classified. The result shows that the content of sweet amino acid increased and bitter amino acid decreased, which gives good taste for the catatyzed. |
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| Keywords: | wine the catalysis of wine amino acid analysis |
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