无花果果酒发酵工艺及其品质研究

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1、单位代码10635学号112015324001639硕士学位论文无花果果酒发酵工艺及其品质研究论文作者：唐玲指导教师：蒋和体教授学科专业：食品科学研究方向：食品安全与质量控制提交论文日期：2018年5月23日论文答辩日期：2018年6月2日学位授予单位：西南大学中国重庆2018年5月UniversityCode10635StudentNo.112015324001639SouthwestUniversityMasterDegreeDissertationResearchontheBrewingTechnologyandqualityoffigWineCandidate:TANGLingS

2、upervisor:Prof.JIANGHe-tiMajor:FoodScienceResearchRange:FoodSafetyandQualityControlSubmissionDate:2018.5.23DateofDebate:2018.6.2UniversityConferringDegree:SouthwestUniversityChongqing,ChinaMay,2018目录目录摘要...............................................................................................

3、....................................IABSTRACT....................................................................................................................III第1章文献综述............................................................................................................11.1无花果概述..........

4、..............................................................................................11.1.1无花果特性..............................................................................................11.1.2无花果营养成分......................................................................................

5、11.1.3无花果的药理作用..................................................................................31.2无花果的综合开发利用....................................................................................41.3发酵果酒的研究现状........................................................................................51.

6、3.1酒的种类..................................................................................................51.3.2果酒的历史与发展..................................................................................51.3.3无花果果酒发酵工艺概述......................................................................61.4果酒澄清工艺

7、研究............................................................................................71.4.1果酒浑浊原因..........................................................................................71.4.2果酒澄清机理概述..