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首页> 外文期刊>Deutsche Lebensmittel-Rundschau >Pyroglutamic acid causes off-flavour in wine - Its reduction with selectedyeast strains [German]
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Pyroglutamic acid causes off-flavour in wine - Its reduction with selectedyeast strains [German]

机译：焦谷氨酸会引起葡萄酒的异味-选择性酵母菌株会降低焦谷氨酸[德国]

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摘要

In wine glutamine is converted into pyroglutamic acid, which causes an unfavourable flavour. The reaction rate is dependend of the temperature and the pH-value. Glutamine at a concentration of 1 g/l is completly converted to pyroglutamic acid in white wine within 4 weeks at 20 degreesC. Due to the higher pH-value the reaction rate is retarded in red wine. The occurence of pyroglutamate in wine can be prevented or reduced by the application of selected yeast strains before starting the alcoholic fermentation. Out of 29 tested yeaststrains 8 wild strains and 3 strains of Saccharomyces cerevisiae were able to metabolise pyroglutamic acid under aerobic conditions in white grape juice. Under fermenting conditions the yeast strains metabolised pyroglutamic acid at a reduced rate or were unable to degrade pyroglutamic acid, Under aerobic conditions pyroglutamic acid was completely metabolised, while under fermenting conditions the degradation rate was only 60 %.
机译：在葡萄酒中，谷氨酰胺转化为焦谷氨酸，造成不良的味道。反应速率取决于温度和pH值。浓度为1 g / l的谷氨酰胺在20摄氏度的4周内完全转化为白葡萄酒中的焦谷氨酸。由于较高的pH值，红酒中的反应速率受到了阻碍。通过在开始酒精发酵之前应用选定的酵母菌株，可以防止或减少葡萄酒中焦谷氨酸的出现。在测试的29种酵母菌株中，有8种野生菌株和3种酿酒酵母能够在有氧条件下在白葡萄汁中代谢焦谷氨酸。在发酵条件下，酵母菌株以较低的速率代谢焦谷氨酸或不能降解焦谷氨酸。在好氧条件下，焦谷氨酸被完全代谢，而在发酵条件下，降解率仅为60％。

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