CAJ | 학술논문

本研究利用高效液相色谱技术分析了龙眼干白葡萄酒酒精发酵和苹乳发酵过程中8种生物胺和22种氨基酸含量的变化。结果表明，在酒精发酵过程中8种生物胺含量均很低，而在苹乳发酵过程中迅速增加。发酵结束时干白葡萄酒中亚精胺和乙醇胺含量最高，其次为组胺和羟色胺。这4种生物胺的前体氨基酸在苹乳发酵阶段含量没有明显变化，而其它大部分氨基酸在酒精发酵过程中含量下降，在苹乳发酵过程中含量呈现不同程度升高。因此，我们认为：葡萄酒发酵过程中氨基酸含量变化与其对应生物胺的变化之间没有相关性，葡萄酒中生物胺的组成比例可能主要取决于乳酸菌中氨基酸脱羧酶的种类和活性。
본연구이용고효액상색보기술분석료용안간백포도주주정발효화평유발효과정중8충생물알화22충안기산함량적변화。결과표명，재주정발효과정중8충생물알함량균흔저，이재평유발효과정중신속증가。발효결속시간백포도주중아정알화을순알함량최고，기차위조알화간색알。저4충생물알적전체안기산재평유발효계단함량몰유명현변화，이기타대부분안기산재주정발효과정중함량하강，재평유발효과정중함량정현불동정도승고。인차，아문인위：포도주발효과정중안기산함량변화여기대응생물알적변화지간몰유상관성，포도주중생물알적조성비례가능주요취결우유산균중안기산탈최매적충류화활성。
Changes in concentratiorl of 8 biogenic amines and 22 amino acids during alcohol fermentation and malolactic fermentation of Longyan dry white wine were studied using high performance liquid chromatography. Results showed that concentrations of the 8 biogenic amines were relatively low during alcohol fermentation, but increased significantly in the process of malolactic fermentation. At the end of fermentation, wines contained relatively higher levels of spermidine and ethanolamine, and next to histamine and hydroxytryptamine. However, the precursor amine acids of these 4 biogenic amines showed almost no significant changes during the process of malolactic fermentation, while most of the other amino acids decreased during alcohol fermentation and increased to varying levels during malolactic fermentation. It is thus discernible that no close correlation between the development of biogenic amines and their precursor amino acids during wine fermentation, and the profile of biogenic amines in wine may depend, to a large extent, on the types and activities of amino acid decarboxylases from lactic acid bacteria.