食品科学 ›› 2018, Vol. 39 ›› Issue (2): 131-137.doi: 10.7506/spkx1002-6630-201802021

• 生物工程 • 上一篇    下一篇

模拟葡萄汁中可同化氮和还原糖对酵母发酵特性的影响

姜越1,潘婷1,惠竹梅1,2,*   

  1. (1.西北农林科技大学葡萄酒学院,陕西?杨凌 712100;2.陕西葡萄与葡萄酒工程中心,陕西?杨凌 712100)
  • 出版日期:2018-01-25 发布日期:2018-01-05
  • 作者简介:姜越,潘婷,惠竹梅
  • 基金资助:
    国家现代农业产业技术体系建设专项(CARS-30);陕西省果业局专项(K332021412)

Effect of Assimilable Nitrogen and Reducing Sugar Concentrations of Synthetic Grape Must on the Fermentation Characteristics of Saccharomyces cerevisiae

JIANG Yue1, PAN Ting1, XI Zhumei1,2,*   

  1. (1. College of Enology, Northwest A&F University, Yangling 712100, China;2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)
  • Online:2018-01-25 Published:2018-01-05

摘要: 为研究葡萄汁中可同化氮和还原糖对酵母发酵特性的影响,设计150、240、330、420、500?mg/L可同化氮质量浓度和170、200、230?g/L还原糖质量浓度,共计15?个处理,测定了模拟葡萄汁酒精发酵过程中酵母生长、还原糖消耗和可同化氮消耗的变化。结果表明,模拟汁中可同化氮质量浓度过低(150?mg/L)则不能充分满足酵母生长的需要,同时限制了酵母的还原糖消耗速率,通过提高初始还原糖质量浓度至200?g/L可促进酒精发酵进行;酵母在初始可同化氮质量浓度高于240?mg/L的模拟汁中可以正常生长,此时初始还原糖、可同化氮质量浓度对酵母生长量均无显著影响,还原糖含量最直接影响酿酒酵母菌株的发酵特性,决定发酵时间长短,表现为在初始还原糖质量浓度较低(170?g/L)的模拟汁中,酵母生长速率随着模拟汁初始可同化氮质量浓度的升高而加快,在初始还原糖质量浓度较高(200~230?g/L)的模拟汁中,酵母生长速率不受初始可同化氮质量浓度的影响;当模拟汁初始可同化氮质量浓度高于330?mg/L时,酵母对可同化氮的消耗开始出现剩余,剩余量随着模拟汁初始可同化氮质量浓度的升高而增加,此时可同化氮质量浓度能够充分满足酵母可同化氮代谢的需要,且酵母对可同化氮消耗量随着初始还原糖质量浓度的增加而略有减少。

关键词: 模拟葡萄汁, 可同化氮, 还原糖, 酿酒酵母, 发酵特性

Abstract: In this study, fifteen combination treatments were designed using five yeast assimilable nitrogen (YAN) concentrations (150, 240, 330, 420, and 500 mg/L) and three reducing sugar concentrations (170, 200, and 230 g/L) to study the effects of different concentrations of assimilable nitrogen and reducing sugar in synthetic grape must on the fermentation characteristics of Saccharomyces cerevisiae. For this purpose, yeast growth, sugar consumption rate and nitrogen consumption were measured. The results showed that 150 mg/L of YAN nitrogen in the synthetic grape must was too low to support yeast growth and simultaneously restricted the consumption rate of reducing sugar by yeast. The rate of alcoholic fermentation was increased by increasing the initial concentration of reducing sugar to 200 g/L. Yeast could grow normally in the synthetic grape must with initial assimilable nitrogen concentrations of higher than 240 mg/L. In this case, initial reducing sugar and assimilable nitrogen concentration had no significant effect on yeast growth, and reducing sugar concentration had the most direct effect on the fermentation characteristics of S. cerevisiae strains, determining the fermentation time. In the synthetic grape must with low initial reducing sugar concentration (170 g/L), the yeast growth rate increased with increasing the initial assimilable nitrogen concentration, while at high initial reducing sugar concentration (200–230 g/L), the yeast growth rate was not affected by the initial assimilable nitrogen concentration. An initial assimilable nitrogen concentration of higher than 330 mg/L was not completely consumed, and the remaining amount increased with the increase in the initial concentration of assimilable nitrogen, providing enough assimilable nitrogen for yeast to grow. Moreover, yeast could decrease assimilable nitrogen consumption with increasing the initial reducing sugar concentration.

Key words: synthetic grape must, yeast assimilable nitrogen, reducing sugar, Saccharomyces cerevisiae, fermentation characteristics

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