可同化氮素对固态发酵枣酒高级醇的影响  

Effects of Assimilable Nitrogen on the Formaton of Higher Alcohols in Jujube Wine by Solid Fermentation

作　　者：张丹[1] 锁然[1] 范力欣[1] 黄原[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2013年第11期15-17,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金:红枣白兰地甲醇和杂醇油的形成机理研究;项目编号[31171725]

摘　　要：以阜平大枣为原料,采用固态发酵方法生产红枣蒸馏酒,研究了可同化氮素对酒中杂醇油生成的影响。结果表明,在试验范围内,磷酸氢二铵的添加降低了异戊醇的含量,缬氨酸的添加增加了异丁醇的含量,亮氨酸的添加增加了异戊醇的含量,异亮氨酸的添加增加了活性戊醇的含量;异亮氨酸对高级醇总量的影响最显著。Jujube from Fuping was used as raw materials to produce jujube wine by solid fermentation.The effects of the added assimilable nitro- gen on the formation of higher alcohols in the produced wine were investigated. In the experiments, the results showed that isoamyl alcohol de- creased with the addition of dianunonium phosphate, while isoamyl alcohol, active amyl alcohol and isobutanol increased apparently with the ad- dition of leucine, isoleucine and valine, respectively. The addition of isoleucine had the most significant effects on higher alcohols content in the wine.

关 键 词：可同化氮素 固态发酵 枣酒 高级醇 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]