不同氮源与浓度对苹果啤酒发酵及风味的影响  

Effects of Different Varieties/Concentration of Nitrogen Source on the Fermentation and the Flavor of Apple Beer

作　　者：韩东[1,2,3] 李红[2,3] 景建洲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]中国食品发酵工业研究院,北京100015 [3]中德发酵酒品质与安全国际联合研究中心,北京100015

出　　处：《酿酒科技》2015年第10期5-9,共5页Liquor-Making Science & Technology

基　　金：国家国际科技合作专项项目(2014DFG31770)

摘　　要：以酿酒酵母D为实验菌株,苹果浓缩汁和麦芽汁为原料,添加硫酸铵、磷酸铵、磷酸氢二铵、氯化铵和碳酸氢铵为氮源,分析研究氮源种类及浓度对苹果啤酒发酵及风味的影响。结果表明,在相同发酵条件下,添加氮源可以提高酵母酒精发酵力,且在不同氮源浓度时酒精度和双乙酰与空白处理差异显著(P<0.05),其中添加氯化铵和硫酸铵的苹果啤酒酒精度整体偏高;磷酸铵和碳酸氢铵经不同浓度处理后,总酸含量呈现逐渐增加的趋势;随着氮源浓度的增加,苹果啤酒中高级醇的含量呈现先下降后上升的趋势;空白处理的苹果啤酒中总挥发酯含量显著低于其他水平处理(P<0.05),其中经碳酸氢铵处理的苹果啤酒中酯类含量增加最明显。In order to investigate the effects of different varieties/concentration of nitrogen source on the fermentation and the flavor of apple beer, in this experiment, S.cerevisiae D was used as the test strain, concentrated apple juice and wort used as raw materials, and ammonium sulfate, ammonium phosphate, diammonium hydrogen phosphate, ammonium chloride and ammonium bicarbonate were used as nitrogen source respectively. The results showed that, under the same fermentation conditions, the addition of nitrogen source could improve the fermenting power of yeast, and there was significant difference in alcohol degree and diacetyl between treatment group（treated by different nitrogen source） and normal control group（p〈0.05）; apple beer with the addition of ammonium chloride/ammonium sulfate had higher alcohol content; total acids content increased gradually after different concentration treatment of ammonium phosphate and ammonium bicarbonate; along with the increase of nitrogen concentration, the content of higher alcohol in apple beer declined at first and increased afterwards; total volatile esters content was significantly lower than others（P0.05） in normal control group, and there was quite significant increase in esters content in apple beer with the addition of ammonium bicarbonate.

关 键 词：苹果啤酒 氮源 酿酒酵母 发酵性能 风味 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS262.54[轻工技术与工程—食品科学与工程]