摘要：黄桃的采收季节在盛夏，其成熟周期短、上市集中、不耐贮藏导致“旺季烂，淡季断”。本研究首先优化了黄桃果酒的发酵工艺，并对其发酵过程中的品质进行了分析。首先在三种护色剂的最佳配比（D-异抗坏血酸钠0。7%，VC 0。6%，柠檬酸2。2%）条件下，对黄桃浆进行护色，在主发酵的过程中，以酒精度和感官评鉴为指标进行了酵母添加量、SO2添加量、初糖浓度的单因素实验和正交试验确定最佳发酵工艺条件为：酵母量0。12%（w/w）、初糖浓度30°Brix、SO2添加量80mg/L。本文对发酵过程及后熟过程中的黄桃酒进行了理化指标和挥发性香气成分进行了分析。通过分析得到：黄桃酒发酵和后熟过程中，共检测到104种香气成分，其中醇类化合物21种，酯类化合物42种，酮类化合物12种，醛类化合物16种，酸类化合物10种，酚类化合物3种。本研究所制备黄桃酒具有黄桃典型风味特征，该产品不仅能显著提高黄桃经济价值，且能满足消费者日趋增长的健康化需求。81074
毕业论文关键词：黄桃酒；发酵工艺；理化指标；香气；顶空固相微萃取/气相色谱-质谱联用
Optimization of Processing Technology and
Quality Analysis of Yellow Peach Wine
Abstract：Peach harvests in the summer, its mature cycle is short, listed under centralized, intolerant storage led to "strong season rotten, off-season off。" In this study, the fermentation process of yellow peach wine was optimized, and the quality of the process was analyzed。 Firstly,in the best ratio of the three colorants (D-isoascorbate 0。7%, VC 0。6%, citric acid 2。2%) conditions, do the peach pulp color protection, in the main fermentation process, with alcohol The results showed as follows according to the single factor experiment and orthogonal test: yeast added amount 0。12% (w / w), sugar 30°Brix and SO2 added amount 80mg/L。 In this paper, the physical and chemical indexes and the volatile aroma components of the yellow peach wine during the fermentation process and the ripening process were analyzed。 Totally 104 kinds of aroma components were detected during experiment。 Among them, there were 21 kinds of alcohol compounds, 42 kinds of ester compounds, 12 kinds of ketones compounds, 16 kinds of aldehydes compounds, 10 kinds of phenolic compounds and so on。 The preparation of the yellow peach wine has the typical flavor characteristics, which can not only improve the economic value of the peach, but also can meet the growing health needs of consumers。
Key words：yellow peach wine; fermentation process; physical and chemical indicators; aroma;Headspace solid phase microextraction / gas chromatography - Mass Spectrometry
目 录
1 引言 1
1。1 黄桃 1
1。1。1 黄桃的营养价值 1
1。1。2 黄桃的储藏保鲜技术研究现状 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 5
2 材料和方法 6
2。1 试验材料 6
2。1。1 试验材料 6
2。1。2 仪器设备 7
2。2 试验方法 黄桃酒制备工艺优化及品质分析:http://www.youerw.com/shiping/lunwen_94476.html