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摘要： 本文对发酵型黄桃酒发酵过程中的品质及香气进行了研究。优化了顶空固相微萃取的条件，以峰个数和峰面积为指标进行萃取时间、萃取温度和加盐量的优化，确定了最优条件：萃取时间30min，萃取温度55℃，加盐量0。黄桃酒发酵过程中，酒越来越浓、黄桃变淡、出现微酸、并保持黄桃风，其中发酵了7-15天的黄桃酒液道最佳。发酵过程中，酒精度逐渐上升，偏向缓慢；总糖先上升后下降；还原糖也先上升后下降；总酸逐渐上升，然后趋于平缓；黄酮含量稍稍增加。本文还采用顶空固相微萃取/气相色谱-质谱联用技术(HS-SPME/GC-MS)对发酵黄桃酒进行了香气成分的测定，结果表明：黄桃酒发酵过程中的香气物质会不断变化。发酵型黄桃酒保留了黄桃的特征香气物质乙醇、正己醇、乙酸乙酯、丙位癸内酯、丁酸乙酯和仲辛酮。47249
毕业论文关键词： 黄桃酒；条件优化；理化指标；香气；HS-SPME/GC-MS
Study on the Changes in the Process of Quality and Compounds of Yellow Peach Wine
Abstract： In this paper, the fermented yellow peach wine were studied in the aroma and quality during the process of fermentation. Headspace solid phase microextraction conditions was optimized. Peak number and peak area were the indicator .The optimum conditions were determined by the extraction time, extraction temperature and salt. The extraction time was 30min, extraction temperature was 55℃ and 0 salt. In the process of fermentation,yellow peach wine was thicker; the yellow peach flavor became weaker;it tastes sour slightly, but the flavor of yellow peach was remained and the fermentation from 7 to 15 days of yellow peach wine tasted best.During the fermentation,the alcoholic strength increased and became slow;the total sugar rose and then declined;the ruducing sugar rose and then declined;the total acid rose and then became gently;the amount of flavone increased slightly.In this paper, HS-SPME/GC-MS was used to determinate the aroma components.The results showed that the peach wine aroma substances will be change in the process of fermentation. Ethanol, hexyl alcohol, ethyl acetate , ɤ-decalactone, ethyl butyrate and 2-octanone were retained in the fermented yellow peach wine ultimately,which were also retained in the yellow peach.
Key words: yellow peach wine；optimizing conditions；physical and chemical indicators；aroma compounds；HS-SPME/GC-MS
目 录
1 引言 1
1.1 黄桃 1
1.2 果酒研究现状 1
1.2.1 国外研究进展 1
1.2.2 国内研究进展 2
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 6
2.1 试验材料 6
2.1.1 试验样品 6
2.1.2 试验试剂 6
2.1.3 仪器设备 7
2.2 试验方法 7
2.2.1 黄桃酒的制备 7
2.2.2 黄桃酒发酵过程中感官品质的变化 8
2.2.3 黄桃酒中酒精度的测定 9
2.2.4 黄桃酒中总糖、还原糖的测定 9
2.2.5 黄桃酒中总酸的测定