添加氨基酸对'白玉霓'干白葡萄酒香气的影响OA

This study investigated the effects of six amino acids(Phe,Tyr,Trp,Val,Ile,Leu)on the synthesis of aroma compounds in'Ugni Blanc'dry white wine,using grapes sourced from the Zhangjiakou region,Hebei province.The results demonstrated that the type of amino acid significantly regulated the total content and composition of aroma compounds.The aromatic amino acid Phe exhibited the most prominent effect,with the total contents of alcohols and esters increasing dramatically,reaching 3.65 and 3.45 times those of the control,respectively.Specifically,Phe induced a significant rise in phenethyl acetate and 2-phenylethanol,which were 12.5 and 4.8 times higher than those in the control(CK),respectively.Branched-chain amino acids exhibited varied regulatory effects on aroma components:Val significantly promoted the synthesis of medium-chain fatty acid ethyl esters and increased the contents of aldehydes,ketones,and terpenes.Leu and Ile enhanced the synthesis of 1-pentanol,with levels 2.3-and 2.7-fold higher than CK,respectively.Additionally,Ile specifically promoted the formation of 3-methyl-1-pentanol.Orthogonal partial least squares discriminant analysis(OPLS-DA)confirmed that the aroma profiles of the aromatic amino acid groups(Phe,Tyr,Trp)and branched-chain amino acid groups(Val,Ile,Leu)were significantly separated(R2Y=0.458,Q2=0.897).By adding different amino acids,this study investigated their differential effects on the key aroma profile of'Ugni Blanc'wine,thereby providing a theoretical basis for targeted aroma quality enhancement.