氮源种类及浓度对青梅果酒发酵性能的影响

Effects of Different Nitrogen Sources and Concentrations on the Fermentation Property of Green Plum Fruit Wine

试验以青梅果醪为原料,以酵母粉、蛋白胨、尿素、硝酸铵为氮源,通过对青梅果酒发酵过程总糖、总酸、酵母发酵力变化的分析,以及青梅果酒酒精度和感官品质的考察,探索不同氮源种类对青梅果酒发酵过程以及青梅果酒感官性能的影响。结果表明:与对照相比,所有添加氮源的处理,都在一定程度上促进了发酵的进行,对酵母发酵力、糖的降解利用和糖酒转化率都有较好地提升作用。与其它处理相比,添加蛋白胨的青梅果酒酒精度显著高于其他氮源和对照。

The effects of nitrogen sources on the concentration of total sugar, total acid, and yeast vitality were investigated during the fermentation process of green plum wine using green plum juice as raw material, and yeast extract, peptone, urea, ammonium nitrate as nitrogen sources. The alcohol content was also assayed couple with the analysis of sensory evaluation of green plum wine. The results showed that nitrogen sources exerted positive influences on the yeast vitality, the degradation of sugar, and the conversion of sugar to alcohol in comparision with control. Furthermore, the treatment of peptone has higher alcohol content than that of other nitrogen sources and control.