不同有机氮源对葡萄酒发酵的影响

分别使用酵母浸粉和混合氨基酸作为模拟葡萄汁（36 °Bx）的有机氮源发酵葡萄酒，以保证葡萄酒的正常发酵和最终产品品 质。 通过测定发酵过程中的二氧化碳生成量、还原糖、可同化氮、甘油和挥发性化合物含量变化，比较酵母浸粉和混合氨基酸对葡萄酒 品质的影响。 结果表明，使用酵母浸粉耗还原糖量为295.7 g/L，生成乙醇97.20 g/L、甘油26.50 g/L、乙酸1.08 g/L和乙酸乙酯46.05 mg/L， 与使用混合氨基酸相比，多消耗还原糖130.47 g/L，多生成乙醇46.14 g/L、甘油7.95 g/L和乙酸0.54 g/L，增幅分别为78.95%、90.38%、 42.84%和99.35%。 使用酵母浸粉比混合氨基酸的发酵程度大，速度快。 因此，可用适量酵母浸粉替代混合氨基酸作为葡萄酒发酵的 氮源补充。

Effects of different organic nitrogen sources on wine fermentation

Yeast extract powder and mixed amino acids were respectively used as organic nitrogen source in simulated grape juice (36 °Bx) for wine fermentation, to ensure normal fermentation and the quality of final wine. The effects of yeast extract powder and mixed amino acids on wine fermen- tation were compared by determining carbon dioxide production and the content changes of reducing sugar, assimilable nitrogen, glycerol and volatile compounds in fermentation process. The results showed that by using yeast extract powder, the reducing sugar consumption was 295.7 g/L and ethanol, glycerol, acetic acid and ethyl acetate production were 97.20 g/L, 26.50 g/L, 1.08 g/L and 46.05 mg/L, respectively. Compared with using mixed amino acids, the fermentation using yeast extract powder consumed 130.47 g/L more reducing sugars, and the ethanol, glycerol and acetic acid production was 46.14 g/L, 7.95 g/L and 0.54 g/L more than that of using mixed amino acids, and the increasing rate was 78.95%, 90.38%, 42.84% and 99.35%, respectively. Yeast extract powder could promote wine fast fermentation, therefore, suitable yeast extract powder can be used to supple- ment the nitrogen source of wine fermentation.