关键词: 青稞酒, 发酵, 生物胺变化

Abstract: In this study, dynamic changes of biogenic amines in highland barley wine during fermentation were investigated. The content of seven different biogenic amines at different fermentation stages was determined using an amino acid analyzer to evaluate the fermentation environment and reasonably control the fermentation process and the quality of final fermentation products. The results showed that highland barley did not contain histamine, but both fermented highland barley and highland barley wine contained histamine. The dynamic change pattern of biogenic amines during fermentation for both traditional fermentation and inoculated fermentation was as follows: putrescine and agmatine contents declined while histamine and tyramine content increased gradually as the fermentation progressed. Tyramine content increased significantly from 2.98μg/g to 5.36μg/g during multi-strain fermentation and from 5.97μg/g to 11.67μg/g by traditional fermentation. The content of other types of biogenic amines and the total biogenic amines did not change significantly during fermentation. The variation of total biogenic amines was 53.44－72.56μg/g, which is within the safe limit of biogenic amines.

Key words: highland barley wine, fermentation, biogenic amine composition