添加复合氨基酸对荔枝酒发酵进程的影响

Effects of the Addition of Compound Amino Acids on the Fermentation Progress of Litchi Fruit Wine

荔枝汁发酵常出现发酵迟缓或停滞的现象,影响荔枝汁发酵迟缓或停滞的主要原因是酵母的营养问题。研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。结果表明,在荔枝汁发酵时添加60 mg/L的谷氨酸及60 mg/L的精氨酸可以明显提高发酵速率,促进酵母生长、提高乙醇产率等。

Delayed or suspended fermentation often happens in litchi juice fermentation due to the lack of sufficient and balanced nutrition supply. In this research, compound amino acids （glutamic acid and arginine） were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied, The results suggested that the addition of 60 mg/L glutamic acid and 60 mg/L arginine during litchi juice fermentation could effectively enhance fermentation speed, advance the growth of the yeast, and improve ethanol yield etc.