可同化氮源磷酸氢二铵对发酵型猕猴桃酒品质的影响

Effect of the Assimilable Nitrogenous Compound Ammonium Phosphate on the Quality of Fermented Kiwifruit Wine

为考察可同化氮源磷酸氢二铵(diammonium phosphate,DAP)对发酵型猕猴桃酒品质的影响,向猕猴桃汁中添加100~400 mg/L(氮质量计,下同)的DAP,并对发酵所得猕猴桃酒的基本理化指标、潜在有害醇类物质、营养组分和香气物质进行检测与分析。结果表明:添加100~400 mg/L的DAP均可以加快起酵后48 h内的乙醇发酵速度,并显著降低了猕猴桃酒中高级醇和甲醇等潜在有害醇类物质产量。特别是添加300 mg/L的DAP时,猕猴桃酒的总高级醇和甲醇产量分别下降了42.84%和20.1%;尽管添加DAP显著降低了酒中的氨基酸总量,但却对猕猴桃酒中的VC和总酚含量没有显著影响;添加DAP显著增加了猕猴桃酒的乙酸酯类和乙酯类香气物质含量,其中,添加300 mg/L的DAP可以显著增加乙酸乙酯、正己酸乙酯、正辛醛、庚醇和1-辛烯-3-醇等香气物质含量,从而使猕猴桃酒果香和花香较为浓郁。因此,添加适量的可同化氮源DAP可以提升发酵型猕猴桃酒的品质。

To investigate the impact of the assimilable nitrogenous compound ammonium phosphate on the quality of fermented kiwifruit wine,100-400 mg/L ammonium phosphate(DAP)was supplemented to kiwifruit juice prior to fermentation.The resultant wine was analyzed for basic physicochemical parameters,potentially harmful alcohols,nutritional components and volatile compounds.Results showed that the addition of 100-400 mg/L of DAP not only stimulated alcohol fermentation during the first 48 hours of fermentation,but also significantly reduced the concentrations of potentially harmful alcohols,such as higher alcohols and methanol in the kiwifruit wine.In particular,supplementation of 300 mg/L of DAP led to a reduction in total higher alcohol and methanol concentrations by 42.84%and 20.1%,respectively.Although DAP supplementation reduced the total amino acid content,it did not have any significant impact on the contents of VC or total phenols in the kiwifruit wine.Nonetheless,the addition of DAP significantly increased the contents of acetate esters and ethyl esters in kiwifruit wine.Particularly,supplementation of 300 mg/L of DAP remarkably increased the concentrations of ethyl acetate,ethyl n-hexanoate,n-octanal,heptanol,and 1-octene-3-ol,enhancing the fruity and floral aromas of kiwifruit wine.Therefore,the addition of an appropriate amount of ammonium phosphate can improve the quality of fermented kiwifruit wine.