黄桃酒发酵工艺优化及香气分析研究
毕业论文关键词： 黄桃酒；发酵工艺；香气；HS-SPME/GC-MS
Study on the Fermentation Technology and Aroma Compounds of Yellow Peach Wine
Abstract：Yellow peach was used as raw material, the fermentation technology of wine and aroma compounds of yellow peach wine were studied in this paper. Firstly, single factor experiment was conducted using browning degree as an index. The color-protecting of optimal proportion was optimized through the orthogonal experiments, when amount of enzyme was D- sodium ascorbate 2.2%, VC 0.6%, citric acid 0.7%. Secondly, single factor experiment was conducted usingthe juice yield as an index. The enzymolysis of optimal proportion was optimized through the compound experiments, when amount of enzyme was pectinase was 0.06% and cellulase was 0.06%. In the fermentation technology of the yellow peach wine experiments, yeast, sugar concentration, pH and amount of sulfur dioxide were studied.. Through the orthogonal experiments optimize, it showed that the yeast added 0.16%, sugar concentration is 29, pH was 3.5 and the amount of sulfur dioxide was 50mL/L as alcohol accuracy and sensory evaluation as the indicators of the measurement. The aroma compounds of the yellow peach wine after primary fermentation was analyzed by GC/MS.35 kinds of aroma compounds were identified in yellow peach wine which including 16 kinds of esters, 9 kinds of alcohols and 3 kinds of aldehydes .
Key words: yellow peach wine；fermentation；aroma compounds；HS-SPME/GC-MS
目 录
1 引言 1
1.1 黄桃 1
1.1 黄桃的营养价值 1
1.2 黄桃的功效 1
1.3 黄桃的储藏 1
1.2 果酒研究现状 2
1.2.1 国外研究进展 2
1.2.2 国内研究进展 3
1.3 本文研究目的和研究内容 3
1.3.1 研究目的 3
1.3.2 研究内容 4
2 材料和方法 5
2.1 试验材料 5
2.1.1 试验样品 5
2.1.2 试剂 5
2.1.3 仪器设备 5
2.2 试验方法 6
2.2.1 黄桃浆的处理工艺研究 6
2.2.2 黄桃酒的主发酵工艺研究 8
2.2.3 黄桃酒的后发酵 8
2.2.4 理化指标的测定 9
2.2.5 感官的检测 10
2.2.6 香气测定条件 10
3 结果与讨论 11
3.1 黄桃浆的护色处理工艺研究 15
3.1.1 异抗坏血酸钠的添加量对黄桃浆护色效果的影响 15
3.1.2 文生素C的添加量对黄桃浆护色效果的影响 15
3.1.3 柠檬酸的添加量对黄桃浆护色效果的影响 15
3.1.4 混合护色剂配比的确定 15
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