Research progress of the effects of assimilable nitrogen on wine fermentation
Assimilable nitrogen is one of the main nutritional components for yeast in wine fermentation.Assimilable nitrogen content in grape juice will affect the growth and metabolism of microorganism during the fermentation,which not only increase the content of ethanol,glycerol and esters,but also increase the content of acetic acid,higher alcohols,acetaldehyde and H2S.Higher content of assimilable nitrogen may promote the growth of spoilage microorganisms and increase the generation of hazardous substances such as urethane and biogenic amines in wine,which can affect the quality of the wine.The effects of assimilative nitrogen on growth and fermentation activity of Saccharomyces cerevisiae were summarized.The effects of assimilable nitrogen on the main components of wine fermentation and the harm of excessive assimilable nitrogen on wine were introduced,in order to provide the base for control of assimilable nitrogen content in wine brewing.
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