氮源种类及浓度对蜂蜜酒发酵和杂醇油含量的影响  

Effect of the kind and concentration of nitrogen source on the mead fermentation and fusel oil contents

作　　者：陶树兴[1] 徐珊[1] 王婷婷[1] 徐姗娜[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2010年第7期157-161,共5页Science and Technology of Food Industry

摘　　要：探讨氮源种类及浓度对蜂蜜酒发酵和杂醇油含量的影响,为蜂蜜酒的酿造提供参考。实验以酿酒酵母(Saccharomyces cerevisiae Hansen)1450为实验菌株,以荆条蜜为原料,分别添加硫酸铵、磷酸铵、磷酸氢二铵、乙酸铵、酵母膏、蛋白胨和豆芽汁作为蜂蜜酒发酵培养基氮源。依据GB/T15038-2006《葡萄酒、果酒通用分析方法》测定发酵液酒精度、还原糖、总酸和挥发酸,用二甲氨基苯甲醛比色法测定杂醇油。结果表明,铵盐中以磷酸氢二铵酒精度高,有机氮源中以酵母膏酒精度高,添加有机氮源蜂蜜酒中杂醇油含量高。The aim of this research was to investigate the effect of various kinds of nitrogen sources with different concentrations on mead fermentation and fusel oil contents,and provide the ideas for industrialization,1450（Saccharomyces cerevisiae Hansen）was used as the fermentation stain and vitex honey as raw material,while ammonium sulfate,ammonium phosphate,diammonium phosphate,ammonium acetate,yeast extract,peptone and bean sprouts juice were added as nitrogen source,respectively. The concentration of alcohol,reducing sugar,total acid and volatile acid were determined following the standard - ‘Analytical methods of wine and fruit wine’（GB/T 15038-2006）. Fusel oil was also detected based on the spectrophotometric method. The results showed that the diammonium phosphate was the best ammonium salt for alcoholic fermentation,the yeast extract was the most effective organic nitrogen source for alcoholic fermentation,and a higher fusel oil yield was observed when using organic nitrogen source.

关 键 词：蜂蜜酒 氮源 发酵 杂醇油 

分 类 号：TS262.91[轻工技术与工程—发酵工程]