通过高效液相色谱技术,对不同酵母以及同种酵母菌在不同温度、pH、接种量以及干化处理后发酵的影响进行分析,同时测定不同发酵条件对赤霞珠葡萄酒中氨基甲酸乙酯和生物胺的影响。结果表明,不同酵母对氨基甲酸乙酯和生物胺的产生存在显著差异。在不同条件下发酵过程中,较高温度和较大接种量都会引起氨基甲酸乙酯的增高,但对生物胺影响较小。干化后的葡萄酒由于其糖度高使得酒精度升高,最终在导致氨基甲酸乙酯和生物胺含量升高。最终在苹果酸-乳酸发酵阶段,氨基甲酸乙酯和生物胺含量随温度和接种量的升高而升高。该研究在一定程度上为以后葡萄酒中氨基甲酸乙酯和生物胺的检测提供了数据和理论支持。
The effects of different yeasts and the same yeast under different conditions on wine fermentation were analyzed using high-performance liquid chromatography. Additionally, we evaluated the effects of different fermentation conditions on the production of ethyl carbamate and biogenic amines in Cabernet Sauvignon wine. In general, under different fermentation and processing conditions, high temperatures and large inoculation amounts caused an increase in ethyl carbamate production; However, biogenic amine production was less affected. We observed that the alcohol content of dried wine increased due to its high sugar concentration. Eventually, the contents of ethyl carbamate and biogenic amine also increased. At the final stage of malolactic fermentation, ethyl carbamate and biogenic amine contents were found to increase with the increase in temperature and inoculation amount. In summary, this study provides data and theoretical support for the detection of ethyl carbamate and biogenic amines in wine.
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