Impact of Organic Nitrogen Addition at Different Fermentation Stages on Blueberry Wine Quality
Nitrogen is an essential element for the growth and metabolism of yeast during wine fermentation,exerting a crucial influence on the quality of fruit wine.This study systematically explored the effects of organic nitrogen addition at various stages of fermentation(0,36 h,and 72 h)on fermentation rate,yeast growth,content of active components,organic acids,amino acids,and volatile flavor compounds of blueberry wine.The results indicated that the addition of organic nitrogen promotes yeast growth and enhances fermentation rates.The addition of organic nitrogen during the early fermentation stages(0 h and 36 h)significantly altered the composition of organic acids.Total anthocyanins and antioxidant capacity of blueberry juice decreased significantly after fermentation,with the organic nitrogen-added group(72 h)showing stronger antioxidant capacity.Organic nitrogen addition enhanced the utilization of amino acids by yeast.Furthermore,the total volatile compound content in the control group and the three stages of organic nitrogen-added groups were 520.87,751.35,657.18 mg/L,and 593.90 mg/L,respectively.Particularly,the addition of organic nitrogen,especially before fermentation(0 h),enriched the aroma components of blueberry wine,increasing the content of esters with floral and fruity aromas,as well as sweet-tasting alcohol compounds,while reducing the content of undesirable flavors,such as isobutanol.This study provides theoretical support for improving the flavor quality of blueberry wine by assessing the impact of organic nitrogen addition at different fermentation stages,especially on the composition of volatile flavors.
万方数据
维普
