添加谷氨酸对荔枝酒发酵过程的影响

The Effect of Glutamic Acid in Litchi Wine Fermentation

荔枝汁发酵时常出现发酵迟缓或停滞的现象,主要原因是酵母的营养问题,即可同化氮源和碳源,氮源营养缺乏会严重影响发酵进程。文中研究了在荔枝汁发酵时向其中添加谷氨酸作为氮源物质对发酵过程的影响情况。结果表明,在荔枝汁发酵过程中添加100mg/L的谷氨酸可以明显提高发酵速率,促进酵母生长、增大乙醇产率等。

Sluggish or even terminate in fermentation sometimes happens in Litchi wine making due to insufficient and unbalanced nutrition supply, in which carbon resources and nitrogen resources are mainly involved. The effect of addition of glutamic acid as nitrogen nutrition to improve the fermentation process was investigated in this paper. Results show that the fermentation speed and ethanol productivity can be improved by adding 100 mg/L glutamic acid in Litchi juice.