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摘要：果酒一般是指以各种人工种植的果品或野生的植物果实（如葡萄、苹果、猕猴桃等）为原料，经过适当的破碎、发酵或浸泡等工艺，精心调配酿制而成的各种含酒精的饮品。本设计以水蜜桃为主要原料，对水蜜桃酒的制备工艺进行研究。设计主要通过酵母FX10和酵母AC的发酵来制备水蜜桃果酒，研究了不同酵母接种量，初糖浓度，初始pH，发酵温度，发酵时间对于酵母FX10和酵母AC发酵水蜜桃果酒的影响。从而根据单因素实验和正交实验可以得出制备水蜜桃果酒的最佳工艺参数，即：选用酵母FX10，初糖浓度为20%、pH为4.5、发酵温度为23℃、发酵时间为8d，酵母接种量为0.9%。24418
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毕业论文关键词：水蜜桃；果酒；发酵
The Preparation of Peach Wine and its Parameter Design
Abstract: Wine generally refers to all kinds of artificial cultivation of fruits or wild fruits, such as grape, apple, kiwi, etc, as raw material, through the appropriate process of crushing, soaking or fermentation to elaborate allocate and brewe into all kinds of alcoholic drinks. This paper is researched for preparation process of peach wine by using fresh peach as the main material. This paper mainly studies the production process of peach wine by the fermentation of yeast FX10 and yeast AC. This paper studys the yeast fermentation effect of peach fruit wine from the different yeast inoculation quantity, initial sugar concentration, initial pH, fermentation temperature and fermentation time of yeast FX10 and yeast AC. Acorrding to the single-factor experiments and orthogonal experments, optimum process parameters can be concluded for the preparation of peach wine, namely: use of yeast FX10, intitial white granulated sugar for 20%, intitial pH in 4.5, fermentation tempareture for 23℃, fermentation time for 8 days，yeast inoculum for 0.9%.
Key words: peach；wine；fermentation
目录
1绪论 1
1.1水蜜桃概况 1
1.1.1水蜜桃概述 1
1.1.2水蜜桃的营养价值 1
1.1.3水蜜桃的医用价值 2
1.1.4水蜜桃的食疗作用 2
1.1.5水蜜桃的开发前景 2
1.2果酒概况 2
1.2.1果酒定义 2
1.2.2果酒的营养价值 3
1.2.3果酒的分类 3
1.2.4果酒的发展前景 4
1.2.5果酒的生产工艺 4
1.2.6影响果酒发酵的因素 4
1.3本课题的研究目的和意义 5
2实验材料和方法 6
2.1实验材料与试剂 6
2.2实验仪器设备 6
2.3实验方法 7
2.3.1水蜜桃果酒生产工艺流程 7
2.3.2操作要点说明 7
2.4分析测定方法 7
2.4.1酒精度的测定 7
2.4.2残糖的测定 8
2.4.3 pH的测定 8
2.4.4 感官指标 8
3 结果与讨论 10
3.1 不同酵母接种量对水蜜桃果酒发酵的影响 10
3.1.1酵母FX10对水蜜桃果酒发酵的影响 10
3.1.2酵母AC水蜜桃果酒发酵的影响 12
3.1.3酵母FX10和酵母AC两者比较 15
3.2 不同初糖浓度对水蜜桃果酒发酵的影响 15
3.2.1酵母FX10对水蜜桃果酒发酵的影响 15
3.2.2酵母AC水蜜桃果酒发酵的影响 17
3.2.3酵母FX10和酵母AC两者比较 20
3.3 不同初始pH对水蜜桃果酒发酵的影响 20
3.3.1酵母FX10对水蜜桃果酒发酵的影响 20