2004•Journal of Liaoning Normal UniversityRequires access

Amino Acid Analysis of the Catalyzed Aged Wine

Hongjun Wang

Abstract

The content of 17 kinds of free amino acid in newly-produced uncatalyzed aged wine, naturally-aged wine of three years and 0.33tons of catalyzed wine and 4.5tons of sample wine is tested. The increase and decrease of amino acid content and taste are classified. The result shows that the content of sweet amino acid increased and bitter amino acid decreased, which gives good taste for the catatyzed.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Wine, Taste, Wine fault, Amino acid, Food science, Chemistry, Yeast in winemaking, Biochemistry