Changes of free amino acids during wine fermentation
Using HPLC method, changes of amino acids in diffe rent wine samples from the four wine-producing areas during winemaking were studied. The results showed that red wine contains 20 kinds of amino acids such as proline, threonine and lysine etc, and proline is the dominant one and has the highest content, which varied significantly in different samples. Varieties and contents of frees amino acids differed with grape varieties, which might be caused by varieties of grape, climate, and fermentation technology.
NETL
NSTL
万方数据
维普
