以枣汁为原料,酿酒酵母为实验菌株,研究磷酸氢二铵对枣酒发酵性能和挥发性成分的影响.结果表明:磷酸氢二铵可以提高酵母比生长速率与发酵活力,缩短发酵时间,丰富枣酒的果香和花香类物质,由气相色谱-质谱结果分析可知:磷酸氢二铵添加量为320 mg/L时,枣酒中酯类物质质量浓度最高,香气活性值最大,发酵枣酒感官评分为90 分,不仅具有浓郁的枣香味,而且具有怡人的花香与果香.%This research studied the effects of different amounts of diammonium phosphate on the fermentation performance and volatile composition of jujube wine fermented by Saccharomyces cerevisiae. The results showed that diammonium phosphate could increase the specific growth rate and fermentation activity of yeast, shorten the fermentation time, and enrich the fruity and floral aroma components of jujube wine. GC-MS analysis showed that at a diammonium phosphate concentrate of 320 mg/L, ester concentration and odor activity value (OAV) of jujube wine were the highest; furthermore, the sensory score of the wine was 90 and it not only had a rich jujube flavor, but also possessed a pleasant floral and fruity aroma.
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