Effects of Assimilable Nitrogen on the Formaton of Higher Alcohols in Jujube Wine by Solid Fermentation
Jujube from Fuping was used as raw materials to produce jujube wine by solid fermentation.The effects of the added assimilable nitrogen on the formation of higher alcohols in the produced wine were investigated.In the experiments,the results showed that isoamyl alcohol decreased with the addition of diammonium phosphate,while isoamyl alcohol,active amyl alcohol and isobutanol increased apparently with the addition of leucine,isoleucine and valine,respectively.The addition of isoleucine had the most significant effects on higher alcohols content in the wine.
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