柑桔果酒发酵的研究

论文编号:CL074  论文字数:14484,页数:35

 摘 要：本文为充分利用衢州柑桔资源,以柑桔汁为主要原料,葡萄酒活性干酵母为酿造菌种, 研制发酵型果酒。通过研究初始发酵pH值、干浸出物、接种量和发酵温度等单因素对柑桔酒发酵指标——酒精度、总浸出物、还原糖、酸度、SO2、甲醇等及风味的影响，再通过中心组合试验设计和响应面分析优化获得最佳发酵工艺。最后，最佳生产工艺参数：接种量0.8g/L，可溶性固形物16°Bx（加蔗糖），26℃，pH3.6，乙醇体积分数8.5%～8.9%；还原糖1.804g/L，总氮3.25g/L，总干浸出物46.0g/L，总酸0.68g/L，总SO2质量浓度72mg/L，pH 3.5；游离SO2质量浓度36mg/L，甲醇0.8mg/L，VC 0.1386g/L，透光率100%。酿造的柑桔果酒色泽金黄、清亮透明,有独特的柑桔果香,重要指标符合国家标准，工艺条件适合扩大生产。

关键词：柑桔；果酒；发酵；乙醇；响应面法

Abstract:  In order to explore a feasible wine fermentation process fromQuZhou citruses, such factors as initial pH, the inoculation size, the temperature, and the concentration of sugar and nitrogen, etc, were investigated, the central composite design experiments and Response Surface Methodology (RSM) was then designed with the aid of sensory quality evaluation besides the physics-chemical characters. Result: the optimum fermentation process was determined as: pH3.6, inoculation size 0.8g/L, soluble solids 16°Bx (sucrose controlled ), nitrogen sulphate 1g/L, 26℃ for 5days. The technological indexes of the final citrus wine were: pH3.5，total acid 0.68g/L, reducing sugar 1.804g/L，ethanol 8.5%～8.9%，total nitrogen 3.25g/L，sugar-free extract 46.0g/L，total SO2 72mg/L，free SO2 36mg/L，methanol 0.8mg/L，VC 0.1386g/L，luminousness 100%. These indexes were all in accordance with the national standards, and the final citrus wine good was golden yellow, transparent clear liquor with genuine, graceful, palatable citrus fruity and bouquet. The process was also easy to be scaled up for later industrialization.
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 Keywords：citrus；fruit wine；fermentation；ethanol；clarification；response surface methodology

目  录
中文摘要 I
英文摘要 II
目录 III
绪论 1
            1.1 柑桔概述 1
       1.1.1 柑桔营养价值与功效  1
       1.1.2柑桔的开发现状  1
            2.1 果酒概述 5
       1.2.1果酒的分类 5
       1.2.2果酒的营养价值与保健作用   5
       1.2.3果酒的生产现状与展望  6
2. 实验部分  8
 2.1 实验材料 8
 2.2主要仪器    8
 2.3实验方法    8
 2.3.1 柑橘果酒酿造工艺及主要步骤  8
 2.3.2单因素实验设计  8
 2.3.3 提取条件优化  9
     2.4 分析方法   9
3. 结果与分析 10
 3.1 柚皮苷提取率的单因素实验结果   10
 3.1.1 可溶性固形物对柑桔酒发酵的影响   10
 3.1.2 p h对柑桔酒发酵的影响   10
 3.1.3 温度对柑桔酒发酵的影响   10
 3.1.4 酵母接种量对柑桔酒发酵的影响   11
 3.1.5 硫酸铵对柑桔酒发酵的影响  11
 3.1.6 不同品种柑桔对果酒品质的影响   14
           3.2 发酵工艺处理条件的优化 14
 3.2.1 中心组合实验设计和结果回归分析  14
 3.2.2 响应面分析及柑桔酒发酵条件的优化  18
 3.2.3 各因素重要分析  25
4. 结果于讨论 26
5．总结与展望 29
致谢 30
参考文献