食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
164-167
,共4页
氮源%青梅果酒%发酵%影响
氮源%青梅果酒%髮酵%影響
담원%청매과주%발효%영향
nitrogen source%green plum fruit wine%fermentation%impact
试验以青梅果醪为原料,以酵母粉、蛋白胨、尿素、硝酸铵为氮源,通过对青梅果酒发酵过程总糖、总酸、酵母发酵力变化的分析,以及青梅果酒酒精度和感官品质的考察,探索不同氮源种类对青梅果酒发酵过程以及青梅果酒感官性能的影响.结果表明:与对照相比,所有添加氮源的处理,都在一定程度上促进了发酵的进行,对酵母发酵力、糖的降解利用和糖酒转化率都有较好地提升作用.与其它处理相比,添加蛋白胨的青梅果酒酒精度显著高于其他氮源和对照.
試驗以青梅果醪為原料,以酵母粉、蛋白胨、尿素、硝痠銨為氮源,通過對青梅果酒髮酵過程總糖、總痠、酵母髮酵力變化的分析,以及青梅果酒酒精度和感官品質的攷察,探索不同氮源種類對青梅果酒髮酵過程以及青梅果酒感官性能的影響.結果錶明:與對照相比,所有添加氮源的處理,都在一定程度上促進瞭髮酵的進行,對酵母髮酵力、糖的降解利用和糖酒轉化率都有較好地提升作用.與其它處理相比,添加蛋白胨的青梅果酒酒精度顯著高于其他氮源和對照.
시험이청매과료위원료,이효모분、단백동、뇨소、초산안위담원,통과대청매과주발효과정총당、총산、효모발효력변화적분석,이급청매과주주정도화감관품질적고찰,탐색불동담원충류대청매과주발효과정이급청매과주감관성능적영향.결과표명:여대조상비,소유첨가담원적처리,도재일정정도상촉진료발효적진행,대효모발효력、당적강해이용화당주전화솔도유교호지제승작용.여기타처리상비,첨가단백동적청매과주주정도현저고우기타담원화대조.
The effects of nitrogen sources on the concentration of total sugar, total acid, and yeast vitality were investigated during the fermentation process of green plum wine using green plum juice as raw material , and yeast extract, peptone, urea, ammonium nitrate as nitrogen sources. The alcohol content was also assayed couple with the analysis of sensory evaluation of green plum wine. The results showed that nitrogen sources exerted positive influences on the yeast vitality, the degradation of sugar, and the conversion of sugar to alcohol in comparision with control. Furthermore , the treatment of peptone has higher alcohol content than that of other nitrogen sources and control.
