影响果酒酵母甘油产量主要因素的研究

发酵果酒时,酵母生成甘油的量受多种因素的影响。试验选取6种果酒酵母,研究了酵母菌株(Y1、Y2、Y3、Y4、Y5、Y6)、发酵温度(15℃和20℃)及添加铵态氮源(100 mg/L(NH4)2HPO4与不同剂量的SO2(100mg/L和150 mg/L)对苹果酒中甘油产量的影响。同时研究了这6种酵母发酵不同果汁(苹果汁和梨汁)的甘油产量的不同。试验结果表明:(1)不同酵母发酵苹果酒的甘油含量具有极显著差异(P>0.01),6种酵母于15℃下发酵苹果酒的甘油含量为(4.42±0.02)-(6.18±0.07)g/L;(2)6种酵母于20℃发酵的苹果酒的甘油含量均高于15℃,但Y2甘油产量差异不显著(P2>0.05);(3)添加100 mg/L的(NH4)2HPO4,Y1、Y2、Y3和Y4发酵苹果酒的甘油含量较对照显著增加(P<0.05),Y5与对照相比显著降低(P5<0.05),Y6与对照相比降低不显著(P6=0.312>0.05);(4)与100 mg/L的SO2添加量相比,添加150 mg/L的SO2,Y2和Y4发酵的苹果酒的甘油含量显著增加(P<0.05),Y1、Y3和Y6增加不显著(P>0.05),而Y5显著降低(P5<0.05);(5)梨汁不添加氮源,添加100 mg/L的SO2后接种6种酵母于15℃下发酵梨酒的甘油含量均显著高于同条件下发酵的苹果酒甘油含量(P<0.01),其中以Y2发酵的苹果酒甘油含量最高,Y4最低,而以Y6发酵的梨酒甘油含量最高,Y4最低。

Factors of Influencing Glycerol Yield in Fruit Wine

The glycerol production of fruit wine was affected by many factors.In the study,6 kinds of fruit wine yeasts were chosen for the investigation on the effect of yeast strain(Y1,Y2,Y3,Y4,Y5,Y6),fermentation temperature(15℃ and 20℃),addition of nitrogen source(100 mg/L Diammonium Hydrogen Phosphate,DAP) and different amount of SO2 addition(100 mg/L and 150 mg/L) on glycerol production in apple wine.Simultaneously,the glycerol production of pear juice fermentation was measured,compared with apple juice.The results showed:(1) The glycerol yield of different yeasts had significant difference(P<0.01),ranging between(4.42±0.02)g/L and(6.18±0.07)g/L.(2) The average glycerol yield by 6 yeasts in the fermentation temperature of 20℃ was higher than 15℃.However,the effect of temperature on Y2 was not significant(P2=0.104>0.05).(3) The effect of addition of 100 mg/L DAP was significant for yeasts Y1,Y2,Y3 and Y4(P<0.05) which produced more glycerol.However,the addition of 100 mg/L DAP enabled Y5 produce significant less glycerol,and the effect on Y6 was not significant(P6=0.312>0.05).(4) Generally,the apple wine added in 150 mg/L SO2 contained more glycerol than 100 mg/L SO2.However,the differences of glycerol production by Y1,Y3 and Y6 were not significant(P>0.05) and glycerol yield by Y5 had significant decrease(P5=0.047<0.05).(5) The pear juice added in 100 mg/L SO2 and with no DAP was introduced 6 yeasts and then fermented in the temperature of 15℃ to make pear wine.With the same yeast strain,the pear wine had significant more glycerol(P<0.05) than apple wine with the same fermentation conditions.