Analysis of Amino Acid Differences in the Fermentation Process of Crisp Plum Wine
Taking crisp plum in Wanzhou District of Chongqing as the research object,LA-Ba fruit wine yeast was added and fermented by clear juice fermentation process.The changes of amino acid content in fermented juice were detected by regular sampling,and the samples were analyzed by principal component and cluster analysis.The results showed that a total of 16 amino acids were detected in the fermented juice of crisp plum,including 5 bitter amino acids,3 sweet amino acids,4 aromatic amino acids,and 4 umami amino acids.The highest content was proline,and the lowest content was methionine.During the fermentation period,except for proline,other amino acids showed a trend of express decrease on the second or third day,and then the content change tended to be gentle.During the fermentation period,except for histidine,there was a high positive correlation between other amino acids.The principal components showed that arginine,proline and aspartic acid in the sample were quite different from other amino acids in taste and content.Cluster analysis showed that there were differences in the content of amino acids between unfermented samples and fermented samples.The samples on the 2 nd and 3 rd days of fermentation,the 4 th and 5 th days of fermentation had higher similarity.
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