酵母可同化氮含量对低产硫化氢酿酒酵母发酵特性的影响

该研究以3株本土低产硫化氢酿酒酵母（Saccharomyces cerevisiae）41y5、182y12和174y1为研究对象，研究酵母可同化氮（YAN）的质量浓度对其发酵特性的影响，并对不同菌株各指标间的相关性进行分析。结果表明，随着初始YAN质量浓度的升高，酵母的生物量越大，发酵周期越短；发酵后模拟酒的挥发酸含量和pH值升高；初始YAN质量浓度对菌株产H2S的影响不同。初始YAN质量浓度与CO2平均释放速率、挥发酸含量、pH值呈极显著正相关（P＜0.01），与最大生物量呈显著正相关（P＜0.05），与H2S释放量无显著相关性（P＞0.05），且在发酵过程中H2S的释放量与发酵后模拟酒的pH值存在显著的正相关（P＜0.05）。与酿酒酵母41y5和182y12相比，酿酒酵母174y1在4个初始YAN质量浓度下，生物量均最高，发酵周期均最短，发酵性能优良。

Effect of yeast assimilable nitrogen concentration on fermentation characteristics of low-yield H2S Saccharomyces cerevisiae

Using three native low-yield H2S Saccharomyces cerevisiae 41y5, 182y12 and 174y1 as research objects, the effects of yeast assimilable nitrogen (YAN) concentration on the fermentation characteristics of these strains were studied, and the correlation between the indicators of different strains was analyzed. The results showed that with the increase of initial YAN concentration, the biomass of yeast increased and the fermentation cycle shortened; the volatile acid content and pH of simulated wine increased after fermentation; the initial YAN concentration had different effects on H2S production of three strains. The initial YAN concentration had highly significant positive correlation with the average CO2 release rate, volatile acid content and pH (P＜0.01), and had significant positive correlation with the maximum biomass (P＜0.05), and had no significant correlation with H2S release amount (P＞0.05). There was a significant positive correlation between the H2S release amount and the pH of the simulated wine after fermentation (P＜0.05). Compared with S. cerevisiae 41y5 and 182y12, S. cerevisiae 174y1 had the highest biomass, shortest fermentation cycle and excellent fermentation property at the four initial YAN concentrations.