Analysis of free amino acids and taste characteristics of different varieties of blueberry wine
The free amino acids (FAAs) in blueberry wines fermented from 7 blueberry varieties including "Dingfeng" were determined by liquid chromatography-tandem mass spectrometry(LC-MS/MS). The result showed that 15 FAAs were detected in 7 blueberry wines,including glycine,alanine,serine,proline,aspartic acid,lysine,glutamate,methionine,histidine,arginine,phenylalanine,leucine,tyrosine,threonine and valine. The total amount of FAAs and essential FAAs in "Dingfeng" blueberry wine were the highest,which were 175.19 and 42.15 mg/L,respectively. Correlation analysis showed that most of the FAAs in 7 blueberry wines were significantly positively correlated(P<0.01),and the accumulation of FAAs in blueberry wines was synergistic in the fermentation process. The flavor FAAs contents in blueberry wines were in the order of fresh FAAs>sweet FAAs>sour FAAs>bitter FAAs>aromatic FAAs. The fresh FAAs,sweet FAAs,sour FAAs and bitter FAAs in "Dingfeng" blueberry wine were higher,while the aromatic FAAs in "Brightwell" blueberry wine were higher.
万方数据
维普
