Effects of amino acid variety and addition amount on the formation of main higher alcohols in hawthorn wine
ZHANG Wen-ye
WU Qing-wei
WU Gang
ZHAO Fan
Abstract：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.
Keywords：amino acidhawthorn winehigher alcoholflavor compound
Publication Date：2017-05-02
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 1-7 )