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首页> 外文会议>International Conference on Sustainable Energy, Environment and Information Engineering >Effects of Low Nitrogen Stress on the Amount of Higher Alcohols in Wine in Saccharomyces Cerevisiae
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Effects of Low Nitrogen Stress on the Amount of Higher Alcohols in Wine in Saccharomyces Cerevisiae

机译：低氮素胁迫对酿酒酵母酿酒酵母高级醇的影响

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摘要

Higher alcohols have a great impact on the aroma and taste of wine, meanwhile the amount of that are affected by nitrogrn nutrients. However, the accumulation mechanisms of the higher alcohols in Saccharomyce cerevisiae under low nitrigen condition remains unelucigated. In the present research, the determination of higher alcohols content were analyzed in order to explore the mechanisms of the higher alcohols responses to low nitrogen stress. We found that the total amount of higher alcohols in the experimental group (310.37 mg/L) was 1.74-fold higher than that of the control group (178.12 mg/L). The results revealed that the increased accumulation of higher alcohols is due to the response to low nitrogen stress in Saccharomyce cerevisiae.
机译：较高的醇对葡萄酒的味道和味道产生了很大的影响，同时由硝基格氏营养物质的影响。然而，在低亚硝基因病症下酿酒酵母酿酒酵母中较高醇的累积机制仍然是不可核实的。在本研究中，分析了较高醇含量的测定以探讨更高醇对低氮胁迫的反应的机制。我们发现，实验组（310.37mg / L）的较高醇的总量比对照组（178.12mg / L）高1.74倍。结果表明，较高醇的增加增加是由于酵母菌酿酒酵母中低氮胁迫的反应。

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