可同化氮素对葡萄酒发酵香气影响研究进展

doi:10.3864/j.issn.0578-1752.2011.24.011

Abstract

Abstract: 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.

Key words: assimilable nitrogen, wine fermentation, aroma compounds, sensory evaluation

HUI Zhu-Mei, LU Wan-Xiang , LIU Yan-Lin. Advances in Research of the Effects of Assimilable Nitrogen on Formation of Aromatic Compounds in Wine Fermentation[J].Scientia Agricultura Sinica, 2011, 44(24): 5058-5066.

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