Effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast

To study effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast. The fermentation experiment of 2 Chinese rice wine yeast was carried out by adding different kinds of assimilation nitrogen. Determination of fermented liquid high alcohol content by using GC-MS, comparing high alcohol content changes at end of fermentation. The results showed that RWBL Y1739 LZH has the strong synthesis ability of Isoamyl alcohol, RWBL Y1615 ZC has the strong synthesis ability of β-phenylethanol. Added assimilable nitrogen has an important influence on yeast growth and ethanol production. For the yeast RWBL Y1739 LZH and RWBL Y1615 ZC, Inorganic ammonium has best effect to reduce high alcohol (29.97%~63.15%). Ammonium chloride to reduce the extent of high alcohol was the largest (62.60%, 63.15%). Added specific amino acid can strengthen the yeast Ehrlich way, produce more higher alcohols.