无机氮源对无核荔枝酒(非)挥发性成分的影响

Effect of inorganic nitrogen sources supplementation on(non) volatile constituents in lychee wine

分别添加质量浓度范围为60～360 mg/L的NH4Cl和(NH4)2HPO3于无核荔枝汁中,研究其对酿酒酵母发酵动力和成品荔枝酒中(非)挥发性成分的影响,结果表明:1)添加不同质量浓度的NH4Cl和(NH4)2HPO3可以不同程度地加快酿酒酵母对糖的消耗速率,缩短发酵时间,保持pH值在3. 55～3. 67范围内,提高乙醇和酯类物质的总量,降低甘油、琥珀酸和乙醛的产生量; 2)首次检出2,3-二氢-3,5-二羟基-6-甲基-4H-(吡喃)-4-酮(DDMP)这一具有多种生理活性的功能性成分,明确了是无机氮源的添加促进了该物质的生成.

Supplementation of lychee juice was made with concentration in the range 60 -360 mg/L of ammo- nium chloride, diammonium phosphate, respectively,the effects on the fermentation dynamics of saccharomyces cerevisiae and （non） volatile constituents produced during the femlentation of lychee wine were investigated. The results showed that addition of different concentrations of ammonium chloride and diammonium phosphate increased the rate of consumption sugar at different degrees, and shortened the yeast fermentation time. The alcohol content and total esters were increased significantly, whereas the glycerol, acetaldehyde and succinic acid was decreased obviously. A product of the Maillard reaction, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-Py- ran-4-one （DDMP） , which has various physiological functions, was detected for the first time in lychee wine. It proved that the supplementation of inorganic nitrogen source promoted the generation of the product.