可同化氮对葡萄酒发酵影响的研究进展  

Research progress of the effects of assimilable nitrogen on wine fermentation

作　　者：郭在力 栾静[1] 孙玉梅[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《中国酿造》2016年第4期19-23,共5页China Brewing

基　　金：大连市科技局资助项目(2013B11NC078)

摘　　要：可同化氮是酵母进行葡萄酒发酵的主要营养成分之一。葡萄汁中可同化氮含量会影响发酵过程中微生物的生长和代谢,不仅导致乙醇、甘油和酯类等含量的增加,同时会增加乙酸、高级醇、乙醛和H2S等含量;过高的可同化氮含量还可能促进腐败微生物生长,增加葡萄酒中氨基甲酸乙酯和生物胺等有害物质的产生,影响葡萄酒的品质。该文综述了可同化氮对酿酒酵母生长和发酵活力的影响,并介绍了可同化氮对葡萄酒发酵主要成分的影响和过量的可同化氮对葡萄酒的危害,以期为葡萄酒酿造过程中可同化氮含量的控制提供依据。Assimilable nitrogen is one of the main nutritional components for yeast in wine fermentation. Assimilable nitrogen content in grape juice will affect the growth and metabolism of microorganism during the fermentation, which not only increase the content of ethanol, glycerol and esters, but also increase the content of acetic acid, higher alcohols, acetaldehyde and H2S. Higher content of assimilable nitrogen may promote the growth of spoilage microorganisms and increase the generation of hazardous substances such as urethane and biogenic amines in wine, which can affect the quality of the wine. The effects of assimilative nitrogen on growth and fermentation activity of Saccharomyces cerevisiae were summarized. The effects of assimilable nitrogen on the main components of wine fermentation and the harm of excessive assimilable nitrogen on wine were introduced, in order to provide the base for control of assimilable nitrogen content in wine brewing.

关 键 词：可同化氮 葡萄酒 发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]