CAJ | 학술논문

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。
이양주효모D위실험균주，평과농축즙화맥아즙위원료，첨가류산안、린산안、린산경이안、록화안화탄산경안위담원，분석연구담원충류급농도대평과비주발효급풍미적영향。결과표명，재상동발효조건하，첨가담원가이제고효모주정발효력，차재불동담원농도시주정도화쌍을선여공백처리차이현저(P＜0.05)，기중첨가록화안화류산안적평과비주주정도정체편고；린산안화탄산경안경불동농도처리후，총산함량정현축점증가적추세；수착담원농도적증가，평과비주중고급순적함량정현선하강후상승적추세；공백처리적평과비주중총휘발지함량현저저우기타수평처리(P＜0.05)，기중경탄산경안처리적평과비주중지류함량증가최명현。
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 sul-fate, 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 con-tent;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 (P<0.05) in normal control group, and there was quite significant increase in esters content in apple beer with the addition of ammonium bicarbonate.