酵母种类及营养剂用量对霞多丽葡萄酒中氨基甲酸乙酯产量的影响

为研究发酵过程中酵母种类和不同酵母营养剂用量对霞多丽葡萄酒中氨基甲酸乙酯（EC）含量的影响，选择了3种酵母（X5、X16、RMS2）和3个不同质量浓度梯度酵母营养剂（THIAZOTE）（0、0.3 g/L、0.6 g/L）进行发酵试验。研究表明，土壤和葡萄汁中的氮含量与葡萄酒中的EC含量密切相关；不同酵母酿造的霞多丽葡萄酒中EC产量不同，在发酵末期阶段，与酵母X16、RMS2相比，酵母X5酿造的葡萄酒中EC产量分别增长了53.8%和17.6%；葡萄酒中的EC产量随着酵母营养剂的用量的增加而升高，在发酵末期阶段，与不加酵母营养剂的对照组相比，酵母营养剂添加量为0.3 g/L和0.6 g/L酿造的葡萄酒中EC产量分别增长了12.8%和69.2%。不同发酵处理霞多丽葡萄酒EC产量范围在2.1～3.8 μg/L，均未超过美国或者欧盟规定的EC限量标准。

Effect of yeast type and nutrients addition on the production of ethyl carbamate in Chardonnay wine

To explore the effects of different yeasts types and yeast nutrients addition on ethyl carbamate (EC) content in Chardonnay wine during fermentation, the Chardonnay wine was fermented by three different yeasts (X5、X16、RMS2) and yeast nutrients (THIAZOTE) with three different additions (0, 0.3 g/L, 0.6 g/L), respectively. The results showed that the nitrogen contents in soil and grape juice was closely related with EC content in wine, and EC content was different in Chardonnay wine brewed by different yeasts. Compared with yeast X16 and RMS2, the EC content in wine fermented by X5 increased 53.8% and 17.6%, respectively at the end of fermentation. The EC content increased with the increase of yeast nutrients addition, compared with the control, the EC content in wine fermented by the yeast nutrients addition of 0.3 g/L and 0.6 g/L increased 12.8% and 69.2%, respectively at the end of fermentation. The results showed that the EC content in Chardonnay wine with different treatments ranged from 2.1 μg/L to 3.8 μg/L, which did not exceed the EC limit set by the United States or the European Union.