荔枝酒低温高糖发酵技术研究

High-Sugar Low-Temperature Fermentation of Litchi Wine

为了解决高糖发酵迟缓和不彻底的问题,通过添加氮源强化发酵能力,考察了添加氮源对果酒中总糖、酒精度、总酯和杂醇油等的影响。结果显示,添加氮源可以明显促进发酵时对糖的消耗,提升乙醇和酯类物质得率,降低杂醇油生成量。与对照样相比,添加尿素、硫酸铵及复合氮源发酵的酒样总糖浓度分别降低了22.63%、27.24%和35.21%;酒精含量分别提高了14.63%、20.42%和23.16%;杂醇油含量分别降低了4.70%、8.33%和14.41%。研究表明,添加氮源可以促进荔枝酒的低温高糖发酵,有利于提升荔枝酒的品质。

In order to settle the problem of sluggish and unthorough high-sugar fermentation, nitrogen source was added for strengthening the fermenting power. The effects of adding nitrogen source on total sugar content, alcohol content, total esters content and fusel oil content in litchi wine were investigated. The results revealed that the addition of nitrogen source could evidently advance sugar consumption in fermentation process, enhance the yield of ethanol and esters, and reduce the yield of fusel oil. Compared with the contrast samples, in wine samples with the addition of urea, ammonium sulfate, and complex nitrogen source respectively, total sugar content reduced by 22.63 %, 27.24 %, and 35.21 % respectively, alcohol content increased by 14.63 %, 20.42 %, and 23.16 % respectively, and fusel oil content decreased by 4.70 %, 8.33 %, and 14.41 % respectively. All the evidence proved that adding nitrogen source was helpful for high-sugar low-temperature fermentation and for the improvement of litchi wine quality.