摘要
To compare the contents of amino acids in raspberry wine, 5 types of active dry yeast strains (Saccharomyces cerevisiae Montrachet (UCD #522), Saccharomyces bayanus Pasteur Champagne (UCD #595), Saccharomyces cerevisiae Epemay II (CEG), Saccharomyces bayanus Prise do Mousse (PM), Saccharomyces uvarum Latvia W15) were used. In the fermentation experiment two kinds of raspberry wine were used; Rubus coreanus Miquel(RCM), harvested in Gochang, and Rubus crataegifolius Bunge(RCB), harvested in Okcheon. In 5 kinds of RCM raspberry wines, total contents of 17 amino acids were found from in the fermented Prise de Mousse, the most amount, to in Lalvin W15, the lowest. The content of amino acid in the RCB raspberry wine fermented by Montrachet was approximately 5.5 times higher than that of the RCM raspberry wine; . Cystine and isoleucine were detected , respectively, in the RCB raspberry wine but not detected in the RCM raspberry wine. The amount of alanine, aspartic acid, and serine in RCB raspberry wine were found approximately 14 to 20 times larger than that of RCM raspberry wine.
摘要译文
为了比较覆盆子酒中的氨基酸含量，5种活性干酵母菌株（酿酒酵母Montrachet（UCD＃522），酿酒酵母巴斯德香槟（UCD＃595），使用Saccharomyces cerevisiae Epemay II（CEG），Saccharomyces bayanus Prize do Mousse（PM），Saccharomyces uvarum Latvia W15）。在发酵实验中使用了两种覆盆子酒;在高昌收获的Rubus coreanus Miquel（RCM）和在Okcheon收获的Rubus crataegifolius Bunge（RCB）。在5种RCM覆盆子葡萄酒中，从发酵的慕斯奖中发现的17种氨基酸的总含量最多，在Lalvin W15中最低。Montrachet发酵的RCB覆盆子酒中的氨基酸含量约为RCM覆盆子酒的5.5倍; 。检测到胱氨酸和异亮氨酸，分别在RCB覆盆子酒中但未在RCM覆盆子酒中检测到。丙氨酸，天冬氨酸，发现RCB覆盆子酒中的丝氨酸含量比RCM覆盆子酒大约14至20倍。
Moon, Young-Ja; Lee, Myung-Soon; Sung, Chang-Keun;. Contents of Amino Acids in Raspberry Wine Using Active Dry Yeast Strains[J]. The Korean Journal of Food And Nutrition, 2006,19(4): 392-397