JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 32 Issue 3
May 2017
Article Contents
ZHANG Wen-ye, WU Qing-wei, WU Gang and et al. Effects of amino acid variety and addition amount on the formation of main higher alcohols in hawthorn wine[J]. Journal of Light Industry, 2017, 32(3): 1-7. doi: 10.3969/j.issn.2096-1553.2017.3.001
Citation: ZHANG Wen-ye, WU Qing-wei, WU Gang and et al. Effects of amino acid variety and addition amount on the formation of main higher alcohols in hawthorn wine[J]. Journal of Light Industry, 2017, 32(3): 1-7. doi: 10.3969/j.issn.2096-1553.2017.3.001 shu

Effects of amino acid variety and addition amount on the formation of main higher alcohols in hawthorn wine

  • Received Date: 2017-03-23
    Available Online: 2017-05-15
  • The study aimed to explore the effects of amino acid variety and addition amount on the formation of the main flavor compound higher alcohols in hawthorn wine by using Huixian hawthorn as raw material and adding five amino acids into fermentation broth of hawthorn. The results showed that the other four amino acids exerted obvious influences on the generation of higher alcohols in hawthorn wine except glutamate. In that, glycine, as the precursor for the synthesis of phenethyl, led to the increase of phenethyl content in hawthorn wine. Whereas,the addition of valine, phenylalanine and leucine promoted the increase of isobutanol, phenethyl and isopentanol alcohol in hawthorn wine, respectively.
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