发酵果酒时,酵母生成甘油的量受多种因素的影响。试验选取6种果酒酵母,研究了酵母菌株(Y1、Y2、Y3、Y4、Y5、Y6)、发酵温度(15℃和20℃)及添加铵态氮源(100 mg/L(NH4)2HPO4与不同剂量的SO2(100mg/L和150 mg/L)对苹果酒中甘油产量的影响。同时研究了这6种酵母发酵不同果汁(苹果汁和梨汁)的甘油产量的不同。试验结果表明:(1)不同酵母发酵苹果酒的甘油含量具有极显著差异(P>0.01),6种酵母于15℃下发酵苹果酒的甘油含量为(4.42±0.02)-(6.18±0.07)g/L;(2)6种酵母于20℃发酵的苹果酒的甘油含量均高于15℃,但Y2甘油产量差异不显著(P2>0.05);(3)添加100 mg/L的(NH4)2HPO4,Y1、Y2、Y3和Y4发酵苹果酒的甘油含量较对照显著增加(P<0.05),Y5与对照相比显著降低(P5<0.05),Y6与对照相比降低不显著(P6=0.312>0.05);(4)与100 mg/L的SO2添加量相比,添加150 mg/L的SO2,Y2和Y4发酵的苹果酒的甘油含量显著增加(P<0.05),Y1、Y3和Y6增加不显著(P>0.05),而Y5显著降低(P5<0.05);(5)梨汁不添加氮源,添加100 mg/L的SO2后接种6种酵母于15℃下发酵梨酒的甘油含量均显著高于同条件下发酵的苹果酒甘油含量(P<0.01),其中以Y2发酵的苹果酒甘油含量最高,Y4最低,而以Y6发酵的梨酒甘油含量最高,Y4最低。

The glycerol production of fruit wine was affected by many factors.In the study,6 kinds of fruit wine yeasts were chosen for the investigation on the effect of yeast strain(Y1,Y2,Y3,Y4,Y5,Y6),fermentation temperature(15℃ and 20℃),addition of nitrogen source(100 mg/L Diammonium Hydrogen Phosphate,DAP) and different amount of SO2 addition(100 mg/L and 150 mg/L) on glycerol production in apple wine.Simultaneously,the glycerol production of pear juice fermentation was measured,compared with apple juice.The results showed:(1) The glycerol yield of different yeasts had significant difference(P<0.01),ranging between(4.42±0.02)g/L and(6.18±0.07)g/L.(2) The average glycerol yield by 6 yeasts in the fermentation temperature of 20℃ was higher than 15℃.However,the effect of temperature on Y2 was not significant(P2=0.104>0.05).(3) The effect of addition of 100 mg/L DAP was significant for yeasts Y1,Y2,Y3 and Y4(P<0.05) which produced more glycerol.However,the addition of 100 mg/L DAP enabled Y5 produce significant less glycerol,and the effect on Y6 was not significant(P6=0.312>0.05).(4) Generally,the apple wine added in 150 mg/L SO2 contained more glycerol than 100 mg/L SO2.However,the differences of glycerol production by Y1,Y3 and Y6 were not significant(P>0.05) and glycerol yield by Y5 had significant decrease(P5=0.047<0.05).(5) The pear juice added in 100 mg/L SO2 and with no DAP was introduced 6 yeasts and then fermented in the temperature of 15℃ to make pear wine.With the same yeast strain,the pear wine had significant more glycerol(P<0.05) than apple wine with the same fermentation conditions.