【作者】 李晓娟；

【导师】 宋洪波；

【作者基本信息】 福建农林大学 ， 食品科学， 2015， 硕士

【摘要】 本文对杨梅果酒加工过程中的发酵工艺进行了系统研究,进而研究了发酵杨梅果酒中的甲醇及杂醇油含量的变化规律,并对杨梅果酒的澄清工艺进行研究,获得的加工技术已产业化应用。主要研究结果如下:(1)对比了产朊假丝酵母CU-6、安琪酵母BV818和安琪酵母RV171的发酵特性,确定了安琪酵母BV818和产朊假丝酵母CU-6体积比为1:1适用于混菌发酵。通过对杨梅果酒的酒精发酵工艺优化进行单因素试验和响应面分析,当初始含糖量为24g/100g、多肽添加量为4g/L、初始pH值为3.8、接种量为0.3%(安琪酵母BV818和产朊假丝酵母CU-6体积比为1:1)、SO2添加量为55mg/L,以24℃、发酵7d,杨梅果酒的酒精度达12.5%vol、总酯含量达3.16mg/L。(2)采用气相色谱法对发酵制得的杨梅果酒以及陈酿15d、60d和90d杨梅果酒中甲醇及杂醇油含量进行测定分析,研究杨梅果酒陈酿过程中的甲醇及杂醇油变化规律。结果表明,发酵制得的杨梅果酒中不含甲醇,杂醇油含量为290.375mg/L,总量适度。陈酿过程中亦不会形成甲醇;陈酿15d时杨梅果酒中杂醇油总量及异戊醇、β-苯乙醇和苯甲醇等主要醇的含量均明显减少,至60d时不良风味的异戊醇含量仍有较大的降低,呈芳香味的β-苯乙醇和苯甲醇等的含量基本不变,此后杂醇油总量及构成较稳定。陈酿60d可有效提高杨梅酒的柔顺性。所建立的杨梅果酒中甲醇及杂醇油含量检测方法具有较高的精密度(RSD=1.02%～4.27%),加标回收率为 94.091%～100.515%。(3)研究了不同澄清剂对杨梅果酒的澄清作用,结果表明壳聚糖具有更佳的澄清效果。通过优化试验得知,壳聚糖用量0.8g/L,处理时间为1.5h,处理温度为40℃为壳聚糖处理杨梅果酒的最优化条件,经过壳聚糖澄清的杨梅果酒中的可溶性固形物、总酸、酒精度、总糖含量基本不变。更多还原

【Abstract】 This thesis conducted a systematic study of the fermentation processing technology of red bayberry wine,and methanol and fusel oil content in the red bayberry wine was determined during processing,and clarification process of red bayberry wine were studied.The processing technology has been industralized.The main results were summed up as follows:(1)Comparing the characteristics of Candida utilis CU-6,angel yeast BV818 and angel yeast RV171,Determined that the volume proportion of Anqi BV818 to Candida CU-6 was 1:1,they was suitable for mixed fermentation.The alcoholic fermentation was optimized by single factor experiments and response surface methodology.With the conditions of 24g/100g sugar content,4g/L polypeptide addition,pH 3.8,0.3%inoculation volume(the volume proportion of Anqi BV818 to Candida CU-6 was 1:1),40 mg/L SO2,and 24 ℃ fermentation for 7 days,the alcohol in wine reached 12.5%vol,total ester reached 3.16mg/L.Methanol was not detected before and after aging.Fusel oil content after aging 60 days was reduced to an appropriate level,and the flavor and taste were good.(2)Methanol and fusel oil in fermented and aged red bayberry wine were investigated using gas chromatography,aiming to understand the changes of methanol and fusel oil during aging.Results showed that there was no methanol in fermented red baybery wine.The content of fusel oil in the red bayberry wine was 290.375mg/L that was a reasonable content.Methanol was not formed during aging.The content of fusel oil,isobutyl alcohol,phenethyl alcohol and benzyl alcohol in the red bayberry wine aged 15d were significantly decreased.Continuously age to 60d,the content of isobutyl alcohol exhibiting bad flavor was still significantly decreased while the content of phenethyl alcohol and benzyl alcohol exhibiting aromatic flavor had less change.Further aging,the content of fusel oil and composition were basically stable.These means that 60d aging period could effectively change the red bayberry wine to soft.The established determination method of methanol and fusel oil in red bayberry wine had high precision and accuracy(RSD was 1.02%-4.27%),and the recovery of standard addition was 94.091%～100.515%.(3)Study the red bayberry wine clarification effect on different clarifying agent,the results showed that chitosan had better clarifying effects..Through optimization test,The optimization condition of chitosan with bayberry wine was 0.8g/L chitosan dosage,1.5h processing time,40℃ processing temperature.Red bayberry wine after chitosan clarification,the soluble solids,alcohol content,total sugar and total acid were relatively the same.Red bayberry wine treated with chitosan contains a little tight precipitation,obvious interface,clear supernatant fluid,clear color,smooth quality.更多还原