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1、腰果梨菠萝混合果酒的研究IV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(℃IV)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
2、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BrewingtechnologyofCashewpear-PineapplewineAbstractCashewpearcontainshighvitaminC,richnutrition,buttannincontentishig
3、her,sugaryieldishigher,andtheastringencyisheavier.Itcontainsmoreofpolyphenols,andaromaalsoisverystrong.Pineapplehasrichsugar,whichcontainsfewpolyphenols,butwinefermentationaromaeasierloss.WhilecompositefermentationofIVjuicewinecombinestheadvantageswithcharacteristics,makingwond
4、erfulfragranceandtasteandflavortypicaloutstanding,uniquestyleofwine.Overcomethedisadvantageofsinglecolor,fragrance,tastewinepoorandthenourishmentcomposition,maketheweaknessofnutritionalvalueandwinemorecocasex.Theexperimentusescashewpears,pineapplemixedwineasrawmaterialsbythepre
5、mise1:1，studyingthesugarcontent(%),sulfurdioxide(mg/kg),fermentationtemperature(℃)ontheeffectofthemixedwine.UsingBox-theresponsesurfacedesignmethodtowinecashewpearpineapplemixoptimizedprocessparameters.Astheindextosensoryanalysistoidentifyfermentationconditions,Resultsshowthat,
6、fermentationtemperatureisverysignificanttotheeffectofsensory；Thebestconditionofcashewpearproductiontechnologyofpineappleratafia：thesugarcontent24.0%,sulphurdioxide50mg/kg,fermentationtemperature19.07℃.Thebestsolutiontoverifyalcoholcontent,concludethetheoreticalonesof12.5,whichi
7、snotmuchfewerto12.0.Keywords:manyfruitmixedwithminced，juiceproportion，angelyeast，progressIV目录1前言11.1腰果梨21.1.1腰果梨性质21.1.2腰果梨化学成分含量21.2菠萝21.2.1菠萝性质31.2.2菠萝成分含量32材料与方法32.1材料32.2主要试剂32.3仪器与设备32.4方法42.4.1分析方法42.4.2工艺流程62.4.3果酒制作要点62.4.4腰果梨、菠萝果汁比例的确定72.4.5发酵工艺条件优化83结果与分析83.1腰果梨、菠萝果汁比
8、例的确定83.2混合果酒工艺优化93.2.1混合果酒工艺优化结果93.2.2双因素交互作用分析114结论与讨
