本文研究了贵人香葡萄在成熟和发酵过程中氨基氮含量的变化情况，并进一步分析了发酵前添加氨基氮营养盐对葡萄酒发酵的影响。结果表明，葡萄成熟过程中，氨基氮含量呈先升高后降低的变化趋势，而酵母对氨基氮的吸收主要集中在添加酵母后的1～2d内，且酵母对氨基氮的吸收量与葡萄汁中初始的氨基氮含量呈显著的线性相关。发酵前添加酵母营养盐，可显著增加酵母前期发酵速率并减少硫化氢的生成量，而高级醇的生成量则随氨基氮的增多，表现为先降低后升高的变化趋势。感官品尝结果表明，添加氨基氮有助于改善葡萄酒的香气。%To study the application effect of amino nitrogen nutrients before fermentation on the wine fermentation, the change of amino nitrogen content was studied during the process of grape maturation and wine fermentation with Italian Riesling as materials. The results showed that the content of amino nitrogen increased at first and then decreased during grape maturation period. The absorption of amino nitrogen by yeast mainly occurred in the first two days after yeast adding, and there was a linear relationship between the absorption amount of amino nitrogen by yeast and the initiative content of amino nitrogen in grape juice. The fermentation rate could be increased and the hydrogen sulfide could be decreased significantly by the adding of amino nitrogen nutrients before fermentation. The content of higher alcohols reduced first and then increased with the adding quantity increase of amino nitrogen nutrients. Sensory evaluation showed that the wine aroma could be improved by the adding of amino nitrogen.
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