腰果梨菠蘿混合果酒的研究.doc

PAGE PAGE I 腰果梨菠萝混合果酒的研究 摘要 腰果梨维生素C含量较高，营养丰富，但单宁含量较高，糖量较高，涩味较重，含较多的多酚物质，香气也很浓。菠萝含糖较丰富，含少量多酚，在酿酒发酵过程中香气比较容易丧失。而复合发酵果酒正是综合了各种果汁的优势和特点，酿出色香味俱佳、风味典型突出、风格独特的果酒。克服了单一果酒色、香、味欠佳，营养成分不足的缺陷，使果酒更具营养保健价值和可口性。 本试验以腰果梨、菠萝混合果酒为原料按1:1的比例为前提，考察糖含量（%）、二氧化硫（mg/kg）、发酵温度(℃)对混合果酒效果的影响，采用Box-响应面设计法对腰果梨菠萝混合果酒工艺参数进行优化，以感官评定为指标分析确定发酵工艺条件，结果表明：发酵温度对感官评定影响极显著；腰果梨菠萝果酒最佳的生产工艺条件为：糖含量（%）24.0，二氧化硫（mg/kg）50.0，发酵温度（℃）19.07，对最佳方案进行验证，得到酒精度含量12.5与理论值的12.0相差不大。 关键词：混合果酒，果汁比例，安琪酵母，工艺优化  Brewing technology of Cashew pear-Pineapple wine Abstract Cashew pear contains high vitamin C, rich nutrition, but tannin content is higher, sugar yield is higher, and the astringency is heavier. It contains more of polyphenols, and aroma also is very strong. Pineapple has rich sugar, which contains few polyphenols, but wine fermentation aroma easier loss. While composite fermentation of juice wine combines the advantages with characteristics, making wonderful fragrance and taste and flavor typical outstanding, unique style of wine. Overcome the disadvantage of single color, fragrance, taste wine poor and the nourishment composition, make the weakness of nutritional value and wine more coca sex. The experiment uses cashew pears, pineapple mixed wine as raw materials by the premise 1:1 ，studying the sugar content (%), sulfur dioxide (mg/kg), fermentation temperature (℃) on the effect of the mixed wine. Using Box - the response surface design method to wine cashew pear pineapple mix optimized process parameters . As the index to sensory analysis to identify fermentation conditions, Results show that, fermentation temperature is very significant to the effect of sensory；The best condition of cashew pear production technology of pineapple ratafia：the sugar content 24.0%, sulphur dioxide 50mg/kg, fermentation temperature 19.07 ℃.The best solution to verify alcohol content, conclude the theoretical ones of 12.5, which is not much fewer to 12.0. Keywords: many fruit mixed with minced，juice proportion，angel yeast，progr