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Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
Xianfeng Zhong,Ali Wang,Yubo Zhang,Ziying Wu,Bin Li,Hua Lou,Guidong Huang,Haixiang Wen 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.6
Excessive amount of higher alcohols in alcoholicbeverages causes unwell and side-effect for consumersalthough adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beveragesis necessary. We used nitrogen compensation to reducehigher alcohols with Chinese rice wine as an experimentalmodel. Higher alcohols including isobutyl alcohols, isoamylalcohols, and b-phenethyl alcohols were significantlydecreased by 19.27, 23.03 and 19.43%, respectively, when200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11% wheatKoji were added to fermentation broth. Meanwhile,important quality parameters remained unchanged includingfree amino acids, organic acids, biogenic amines, andesters. The expression of glutamate dehydrogenase 1 gene(GDH1) and glutamine synthetase gene (GLN1) was significantlyenhanced, 26.9- and 1.9-folds respectively. Theseresults suggest that ammonium compensation could effectivelydecrease higher alcohols in Chinese rice wine byactivating glutamate dehydrogenase (GDH) pathway inammonium assimilation.