初始酵母可同化氮浓度和组成可影响对酿酒酵母发酵动力学和硫化氢生产。该研究旨在探讨苹果酒发酵过程中，初始酵母可同化氮浓度、发酵中氮源组成对抑制硫化氢及发酵动力学的影响。通过添加磷酸氢二铵调整初始酵母可同化氮浓度，酵母在低浓度、中浓度和高浓度下发酵苹果酒，测定发酵特性、硫化氢释放量及四种氮源组分。初始酵母可同化氮浓度与H2S释放（释放变化及总量）之间存在复杂关系，其中，H2S释放量最高的是中浓度处理，为288.25 μg/100 mL，而最低为高处理，为44.13 μg/100 mL。仅低浓度处理条件下，发酵速率[3.84 g/(d•L)]对H2S的生成速率[31.68 μg/(d•100 mL)]有极其显著影响（R2=0.95，P<0.000 1）。四种不同类型的YAN组分在发酵过程中的吸收和释放规律不同。该研究证实，YAN初始浓度对H2S的产生、动力学和每种类型YAN的摄取曲线都有决定性的影响，这表明在苹果酒发酵中，磷酸氢二铵是避免H2S释放的有效氮源。该试验为苹果酒工业发酵提供了理论基础。

The initial concentration and composition of yeast assimilable nitrogen (YAN) can affect cider fermentation kinetics and hydrogen sulfide production by Saccharomyces cerevisiae. The aim of this study was to investigate how initial YAN concentration affects hydrogen sulfide (H2S) production and fermentation kinetics in cider fermentation. The initial YAN concentration was adjusted by adding diammonium phosphate, and the yeast fermented cider at low (86 mg N/L), medium (208 mg N/L), and high (433 mg N/L) concentrations. The fermentation characteristics, amount of H2S released, and four types of nitrogen-derived compounds were measured. There is a complex relationship between the initial YAN concentration and H2S release (release change and total amount). The highest H2S release was obtained with the medium concentration treatment, which was 288.25 μg/100 mL, whereas the lowest H2S release was obtained in the high concentration treatment, at 44.13 μg/100 mL. Only under low concentration treatment conditions did the fermentation rate [3.84 g/(d•L)] have a markedly significant effect on the H2S production rate [31.68 μg/(d•100 mL)] (R2=0.95, P<0.000 1). The absorption and release patterns of four different types of YAN components differed during the fermentation process. The results of this study confirm that the initial concentration of YAN has a strong influence on the production, kinetics, and uptake profile of each type of YAN, suggesting that the use of diammonium phosphate as a nitrogen is an effective way to avoid H2S release during cider fermentation.

宁夏回族自治区科技重大专项子课题（2016BZ0603）；国家重点研发计划项目（2016YFD0400504）；国家葡萄产业技术体系建设项目（CARS-30-jp-3）；青海大学青年科研基金重点项目（2021-QNY-1）；青海大学青年科研基金项目（2021-QYY-4）