发酵过程中添加磷酸氢二铵对苹果酒香气物质的影响

以富士苹果为原料，分别在发酵前、酵母生长对数期和稳定期前期添加280 mg/L的磷酸氢二铵（DAP），研究DAP的添加对酵母发酵性能和苹果酒香气物质的影响。结果表明，发酵过程中添加DAP可加快酵母发酵速率，在酵母发酵前和酵母生长对数期添加DAP显著降低了琥珀酸含量（P＜0.05）；在稳定期前期添加DAP显著降低了苹果酸含量（P＜0.05），总香气含量最高（11.09 mg/L），更有利于苹果酒中挥发性香气化合物的合成，但对酵母数影响不大。

Effects of dibasic ammonium phosphate addition on aroma compounds in cider during fermentation process

Using Fuji apple as raw material, the effect of addition of dibasic ammonium phosphate (DAP) 280 mg/L at different time (before fermentation, logarithmic phase or the early stationary phase of yeast phase) on fermentation performance and aroma compounds of cider during alcoholic fermentation was investigated. The results showed that the supplement of DAP in the fermentation process could accelerate the fermentation rate of yeast, and the supplementation of DAP before fermentation and in the logarithmic stage of yeast growth significantly decreased the succinic acid content (P＜0.05). The addition of DAP in the early phase of stable phase significantly decreased the malic acid content (P＜0.05), and the total aroma content was the highest (11.09 mg/L), which was more conducive to the synthesis of volatile aroma compounds in cider, but had little effect on the number of yeast.