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首页> 外文期刊>LWT-Food Science & Technology >Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation.
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Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation.

机译：向酒氮缺乏物中添加不同数量的氨基酸对葡萄酒酒精发酵过程中酯，醇和酸形成的影响。

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In this work the effect of the addition of different quantities of amino acids to a nitrogen-deficient must on the formation of volatile compounds during the wine alcoholic fermentation was studied. To do so, fermentations of Mazuelo must were carried out, to which were added ammonium and 45, 120, and 250 mg/l of amino acids. The results showed that the formation of total esters, isoamyl acetate, and 2-phenylethyl acetate was directly proportional to the quantity of amino acids added to the must while the synthesis of diethyl succinate, and ethyl 3-hydroxybutyrate was inversely proportional to this addition. The alcohols, with the exception of tyrosol and 2-phenylethanol, did not show any direct correlation between their formation and the addition of amino acids. The quantity of amino acids added to the must favoured the formation of total acids but it had scant influence on the individual synthesis of the acids. So, it may be stated that, in general, the addition of amino acids in the concentrations under study to a nitrogen-deficient must, favoured the formation of volatile compounds in the wine. All rights reserved, Elsevier.
机译：在这项工作中，研究了在葡萄酒酒精发酵过程中向缺氮的葡萄汁中添加不同数量氨基酸对挥发性化合物形成的影响。为此，必须进行Mazuelo的发酵，并在其中加入铵和45、120和250 mg / l的氨基酸。结果表明，总酯，乙酸异戊酯和乙酸2-苯乙基酯的形成与添加到葡萄汁中的氨基酸数量成正比，而琥珀酸二乙酯和3-羟基丁酸乙酯的合成与该添加成反比。除酪醇和2-苯基乙醇外，这些醇在其形成与添加氨基酸之间没有任何直接相关性。必须添加的氨基酸数量有利于总酸的形成，但对单个酸的合成影响很小。因此，可以说，一般来说，将所研究浓度的氨基酸添加到缺氮的葡萄汁中，有利于葡萄酒中挥发性化合物的形成。保留所有权利，Elsevier。

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