Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

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• 作者：A J Martínez-Rodríguez ; A V Carrascosa ; P J Martín-álvarez ; V Moreno-Arribas and M C Polo
• 关键词：Keywords ; sparkling wine ; yeast ; amino acids ; peptides ; proteins ; second fermentation
• 刊名：Journal of Industrial Microbiology and Biotechnology
• 出版年：2002
• 出版时间：December 2002
• 年：2002
• 卷：29
• 期：6
• 页码：314-322
• 全文大小：337 KB
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Chemistry
  Biotechnology
  Genetic Engineering
  Biochemistry
  Bioinformatics
  Microbiology
  Microbial Genetics and Genomics
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1476-5535

文摘

The influence of five yeast strains on the nitrogen fractions, amino acids, peptides and proteins, during 12 months of aging of sparkling wines produced by the traditional or Champenoise method, was studied. High-performance liquid chromatography (HPLC) techniques were used for analysis of the amino acid and peptide fractions. Proteins plus polypeptides were determined by the colorimetric Bradford method. Four main stages were detected in the aging of wines with yeast. In the first stage, a second fermentation took place; amino acids and proteins plus polypeptides diminished, and peptides were liberated. In the second stage, there was a release of amino acids and proteins, and peptides were degraded. In the third stage, the release of proteins and peptides predominated. In the fourth stage, the amino acid concentration diminished. The yeast strain used influenced the content of free amino acids and peptides and the aging time in all the nitrogen fractions.