Composition and nutritional evaluation of amino acids in Mimai Qu rice wine

Main Article Content

Kaizheng Zhang
Wenchi Wu
Wei Zou
Zhenhui Kang
Qin Yan
Yue Qin

Keywords

brewed wine, cluster analysis, linear regression analysis, principal component analysis, ratio coefficient method

Abstract

An amino acid analyzer was used to detect free amino acids (FAA) in Mimai Qu rice wines (SMW and DMW) and control wine samples (Chinese rice wine [CRW] and Japanese sake [JNS]). It was found that CRW had the highest total amino acid (TAA) content (~2814 mg/L), followed by SMW (~2509 mg/L) and DMW (~1474 mg/L), while JNS had the least (~917 mg/L). Amino acid ratio coefficient method (SRCAA), linear regression method, cluster analysis (CA) and principal component analysis (PCA) were used for evaluating the nutritional value of amino acids in wine samples, giving similar results. SMW had the highest nutritional value, followed by CRW and DMW and JNS.

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