本科生毕业论文泌阳瓢梨果酒浸泡方法及果酒成分研究.docVIP

泌阳瓢梨果酒浸泡方法及果酒成分研究 林学院 林学20072班 摘要以泌阳瓢梨和俸皇酒为主要原料，采用浸泡法，生产具有瓢梨独特香气的泌阳瓢梨果酒。通过对影响泌阳瓢梨果酒营养价值及瓢梨感官质量的分析，得出泌阳瓢梨果酒的酒精度基本保持在13%左右；泡制时间，糖酒比例，原材料选用和温度设定对其酒精度影响不大。泌阳瓢梨果酒中的酸主要是酒石酸，对果酒的风味影响很大，果酒的糖酒比例对果酒中滴定酸的含量影响不大；温度越高，果酒的滴定酸含量越大；相同条件下，果核含量最高。泌阳瓢梨果酒中各个处理的Vc含量随着时间的增加呈先增大后减少的趋势；其全果和果皮泡制的果酒梨酒Vc量较高，果肉、果核次之；糖酒比例、温度设定对各个处理也有一定的影响，但没有明显的趋势。综合考虑，得到其较佳品质类型：选用果皮，浸泡温度为5℃，糖酒比例因个人喜好设定为1/20—1/10；酿制的瓢梨果酒色泽浅黄,果香与酒香协调，口感醇厚，具有瓢梨特有的风味。 关键词：泌阳瓢梨 果酒 窗体顶端 Biyang wooden scoop pear ratafia immersion method and ratafia ingredient research Class two grade-2007 forestry in Forestry institute ***** 窗体顶端 Abstract: Take the biyang wooden scoop pear and the salary emperor liquor as the primary data, uses the immersion law, the production has the wooden scoop pear unique fragrance biyang wooden scoop pear ratafia. Through to affects the biyang wooden scoop pear ratafia nutritional value and the wooden scoop pear esthetic quality analysis, obtains the biyang wooden scoop pear ratafia the liquor precision maintains about basically 13%, infuses the time, the rum proportion, raw material selects with the temperature hypothesis is not big to its liquor precision influence; In the biyang wooden scoop pear ratafias acid is mainly the tartaric acid, is very big to the ratafia flavor influence, the ratafia rum proportion the titrate acids content influence is not big to the ratafia, the temperature is higher, the ratafia titrate acid content is bigger, under the same condition, the pit content is highest; The tendency which in the biyang wooden scoop pear ratafia each processing Vc content after the time increases assumes increases first reduces, its entire fruit and the peel infuse the ratafia perry Vc quantity is high, the fruit pulp, the pit next best, the rum proportion, the temperature hypothesis also have certain influence to each processing, but does not have the obvious tendency. The overall evaluation, obtains it good quality type: Selects the peel or the entire fruit, the immersion temperature for 5℃, becau