发酵营养剂NutrienFast添加时期对葡萄酒发酵的影响

在含糖量高、酵母可同化氮不足的葡萄汁中，研究不同发酵时期添加安琪发酵营养剂NutrienFast对葡萄酒发酵的影响。结果表明，在发酵第3天（糖消耗36.26%）、第4天（糖消耗到达44.18%）时添加发酵营养剂NutrienFast对葡萄酒发酵的影响最大，此时CO2累积质量损失最高，分别为129.62 g/L和128.82 g/L；葡萄汁中的酵母干物质含量达到最高值，分别为3.57 g/L、3.62 g/L；葡萄酒相对密度、残糖含量最低；酒精度最高，分别为16.5%vol、16.4%vol，酒精发酵完全（残糖＜4 g/L），可有效解决或者预防葡萄酒的发酵停止或停滞问题。

Effect of addition period of fermentation nutrient agent NutrienFast on wine fermentation

In the grape juice with high sugar content and insufficient yeast assimilable nitrogen, the effect of adding Angel fermentation nutrient agent NutrienFast in different fermentation periods on wine fermentation was studied. The results showed that the effect of adding fermentation nutrient agent NutrienFast on the 3rd day (sugar consumption 36.26%) and the 4th day (sugar consumption 44.18%) of fermentation on wine fermentation was the greatest, and the CO2 cumulative mass loss was the highest at this time, which was 129.62 g/L and 128.82 g/L, respectively. The yeast dry matter content in grape juice reached the maximum, which was 3.57 g/L and 3.62g/L, respectively. The specific gravity and residual sugar content of wine were the lowest. The alcohol content was the highest, which was 16.5%vol and 16.4%vol, respectively, and alcohol fermented completely (residual sugar＜4 g/L), which could effectively solve or prevent the problem of stopping or stalling of wine fermentation.