有机氮和酵母细胞壁对赤霞珠高糖原料酒精发酵的影响

以高糖度葡萄汁（总糖为286.2 g/L）为发酵原料，对比酵母源有机氮FN502和酵母细胞壁CW101的不同添加时期对葡萄酒酵母酒精发酵速度、乙酸产量、最终酒精度及葡萄糖、果糖残留量的影响。结果表明，在酒精发酵进行1/3时同时添加有机氮FN502和酵母细胞壁CW101（各200 mg/L），或在酒精发酵进行1/3时添加有机氮FN502（200 mg/L），进行2/3时添加酵母细胞壁CW101（200 mg/L），对葡萄酒酵母的酒精发酵速度及果糖消耗促进作用均高于对照及二者分别单独使用，最终酒精度均为16.9%vol，总残糖分别为1.50 g/L和1.58 g/L。有机氮FN502和酵母细胞壁CW101的添加均可显著降低乙酸的产量（P＜0.05）。

Effect of organic nitrogen and yeast cell wall on alcoholic fermentation of Cabernet Sauvignon high-sugar raw materials

Using grape juice with high sugar content (total sugar 286.2 g/L) as the fermentation material, the effects of different addition periods of yeast-derived organic nitrogen FN502 and yeast cell wall CW101 on alcohol fermentation rate, acetic acid production, final alcohol content, residual glucose and fructose content of wine yeast were compared. The results showed that the organic nitrogen FN502 and cell wall CW101 (200 mg/L each) were added at the same time when 1/3 of the alcoholic fermentation was completed, or the organic nitrogen FN502 (200 mg/L) was added when 1/3 of the alcoholic fermentation was completed, and the cell wall CW101 (200 mg/L) was added when 2/3 of the alcoholic fermentation was completed, the promoting effects on the speed of alcohol fermentation and fructose consumption of wine yeast were higher than that of the control and the two alone. The final alcohol content was 16.9%vol, and the total residual sugar was 1.50 g/L and 1.58 g/L, respectively. The addition of organic nitrogen FN502 and cell wall CW101 significantly reduced the production of acetic acid (P＜0.05).