苹果酒发酵过程中酵母营养的研究

Study on the Yeast Nutrition During the Cider Making Basing on the Concentrated Apple Juice

苹果汁发酵常出现发酵迟滞或停滞的现象,影响苹果汁发酵迟滞或停滞的主要原因是酵母的营养问题,即可同化氮源和维生素。为此,本文通过单因素试验研究了磷酸氢二铵(DAP)、硫酸铵、硫胺素、肌醇、烟酰胺、吡哆醇、生物素、泛酸等八种营养素对发酵的影响。结果表明,磷酸氢二铵(DAP)、硫酸铵、硫胺素及生物素的添加都对酵母代谢有显著影响,当添加量分别为400、1200、0.30及0.20mg/L时,酒精度达到最大值,酵母代谢最为旺盛。

It is very common that the sluggish or even stuck fermentation occurs during the cider making, especially basing on the concentrated apple juice. The main reason is the lack nutrition of yeast, including the Yeast Assimilable Nitrogenous Compounds（YANC） and the vitamins. So we designed the single factor experiments, to find out the optimum adding quantity of the eight nutrition factors, including ammonium monoacid phosphate （DAP）, ammonium sulfate, thiamine, inositol, biotin, nicotinamide, pyridoxine and pantothenic. It is indicated that the content of the alcohol reached the highest point when the adding quantity of mmonium monoacid phosphate （DAP）, ammonium sulfate, thiamine and biotin is 400, 1200, 0.30 and 0.20mg/L respectively.