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Table 2 Contents of amino acids in the lily rice wine that obtained from traditional- and present experimental technology (under the optimum conditions) (mg/L)

From: Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006

Amino acid Present experimental technology (mg/L) Traditional technology (mg/L) Amino acid Present experimental technology (mg/L) Traditional technology (mg/L)
Asp 290.5 ± 10.4 177.8 ± 12.1 Cys 54.2 ± 3.2 36.7 ± 2.1
Glu 659.2 ± 11.3 393.4 ± 7.8 Val 388.6 ± 8.9 250.3 ± 9.2
Ser 38.2 ± 3.1 11.3 ± 2.2 Met 142.9 ± 10.5 93.6 ± 8.3
His 23.7 ± 2.3 11.2 ± 1.8 Phe 329.4 ± 12.8 267.6 ± 10.3
Gly 253.7 ± 5.4 121.2 ± 8.2 Ile 242.6 ± 9.9 127.9 ± 10.2
Thr 225.9 ± 6.8 118.3 ± 5.5 Leu 473.8 ± 11.2 342.6 ± 9.7
Arg 497.3 ± 7.2 400.6 ± 7.4 Lys 279.1 ± 13.1 217.8 ± 9.3
Tyr 383.5 ± 6.3 207.1 ± 8.2 Sum of amino acid 4282.6 ± 40.26 2777.4 ± 38.9