黑果腺肋花楸与阳光玫瑰葡萄混酿果酒工艺研发及质量评价.docxVIP

黑果腺肋花楸与阳光玫瑰葡萄混酿果酒工艺研发及质量评价

目录

1.内容概括................................................2

1.1研究背景.............................................2

1.2研究目的与意义.......................................3

1.3国内外研究现状.......................................4

2.材料与方法..............................................5

2.1原料及设备...........................................7

2.1.1黑果腺肋花楸.....................................7

2.1.2阳光玫瑰葡萄.....................................9

2.1.3其他原料........................................10

2.1.4设备清单........................................11

2.2混酿工艺流程........................................11

2.2.1原料处理........................................12

2.2.2发酵过程........................................13

2.2.3后处理..........................................14

2.3质量评价方法........................................16

2.3.1感官评价........................................17

2.3.2理化指标检测....................................18

2.3.3微生物指标检测..................................18

3.结果与分析.............................................19

3.1混酿果酒感官评价结果................................20

3.2混酿果酒理化指标分析................................21

3.2.1总糖含量........................................22

3.2.2酒精度..........................................23

3.2.3总酸含量........................................24

3.2.4氨基酸含量......................................25

3.3混酿果酒微生物指标分析..............................25

3.3.1活菌数..........................................27

3.3.2酵母菌数........................................28

3.3.3霉菌数..........................................29

4.混酿果酒工艺优化.......................................30

4.1原料配比优化........................................31

4.2发酵条件优化........................................31

4.2.1温度控制........................................33

4.2.2pH值控制........................................34

4.2.3氧气控制........................................35

4.3后处理工艺优化.......