Effect of high hydrostatic pressure aging on the free amino acids of Danyang jar-sealed rice wine

Using the automatic amino acid analyzer to analysis the effect of high hydrostatic pressure processing on the free amino acids of Danyang jar-sealed rice wine, 17 amino acids were detected. The results showed that high hydrostatic pressure processing had no effect on the kinds of amino acids. The contents of free amino acids increased by 4.03% respectively, at 400 MPa for 15 min, which was the maximum increase, the contents of tyrosine increased by 22.03% significantly. The contents of free amino acids decreased by 1.53% and 1.18%when processing pressures were respectively 500 MPa and 600 MPa for 15 min. Umami and sour amino acids, which form the proportion of flavour amino acids, remained basically unchanged. The contents of bitter free amino acids and astringent free amino acids increased by 13.98% and 3.95% respectively, at 400 MPa for15min. Sensory evaluation showed that the wine body was more acceptable after 400 MPa for 15 min treatment.