Advances in research of the effects of assimilable nitrogen on formation of aromatic compounds in wine fermentation | 可同化氮素对葡萄酒发酵香气影响研究进展
2011
Hui Zhumei, Northwest Agricultural and Forestry University, Yangling(China) | Lu Wanxiang, Northwest Agricultural and Forestry University, Yangling(China) | Liu Yanlin, Northwest Agricultural and Forestry University, Yangling(China)
中国人. 可同化氮素是葡萄酒发酵中酵母所需的重要营养物质之一，葡萄汁中可同化氮素含量低不仅导致酵母菌数量低，增加发酵延缓和中止的危险性，同时也会导致葡萄酒发酵过程中高级醇、支链酸、支链酸乙酯、H2S、挥发性硫醇等含量增加,影响葡萄酒感官质量的评价。葡萄汁中适量的可同化氮素会增加中链脂肪酸、中链脂肪酸酯、乙酸酯的含量；但含量过高会伴随生物胺和氨基甲酸乙酯的产生。本文综述了可同化氮素在葡萄酒发酵过程中对发酵香气物质包括高级醇、酯类、挥发性脂肪酸和挥发性硫化物含量及对葡萄酒感官质量评价影响等方面的最新研究进展。
显示更多 [+] 显示较少 [-]英语. Assimilable nitrogen is one of the important nutrient for yeast in wine fermentation. Low assimilable nitrogen content in grape must can not only causes yeast in low numbers and increases risk of sluggish or stuck fermentations, but also increases the production of higher alcohols, branched acids, branched acids esters, hydrogen sulfide and volatile thiols in alcohol fermentation, thus affecting wine sensory evaluation. The proper quantity of assimilable nitrogen in must can lead to the increase of medium chain fatty acid and medium chain fatty acid ester, and acetate esters content. However, productions of biogenic amines and ethyl carbamate are also associated with too high yeast-assimilable nitrogen (YAN). Recent progress in research of the effects of assimilable nitrogen on formation of aromatic compounds such as higher alcohols, esters, volatile fatty acids, volatile sulfur compounds and wine sensory evaluation were reviewed in this article.
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