摘要：本文以黄桃浆为原料，对黄桃酒发酵的最佳工艺进行了研究并在此基础上对不同原料发酵的黄桃酒的品质进行了研究。通过单因素试验分别进行发酵时间、温度以及酵母接种量三种因素对酒精度影响的研究。利用黄桃酒最优发酵条件进行发酵，对不同品质和不同贮存时间的黄桃发酵出的黄桃酒的感官评价、风味品质、理化指标、抗氧化能力等四个方面进行测定比较分析。黄桃果酒最优发酵条件：酵母接种量0.1 %，发酵时间7 d，糖度为20 %，发酵温度28 ℃。从感官评价结果来看正常黄桃及贮存时间短的黄桃酿造出的黄桃酒，从酒体的色泽还是酒液澄清度，酒的果香气息和典型性都是最突出的，而落地果酿造的酒与正常果相近略低于正常果，残次果的评价较差，并且年份越近的黄桃的滋味越好。从理化指标方面和抗氧化能力和风味品质方面来看都是落地果发酵的酒指标略低于正常发酵的果酒，残次黄桃酒的品质最差。为降低生产黄桃酒成本，可采用落地果生产黄桃酒。

关键词：黄桃酒；原料；风味品质；理化指标；抗氧化性

Effects of raw materials on quality and flavor of yellow peach wine

Abstract: In this paper， yellow peach pulp was used as raw material to study the optimum fermentation process of yellow peach wine. Based on this， the quality of yellow peach wine fermented by different raw materials was studied. The effects of fermentation time， temperature， and yeast inoculum on alcoholicity were studied by single factor tests. The optimum fermentation conditions of yellow peach wine were used for fermentation， and the sensory evaluation， physicochemical indexes， antioxidant capacity and flavor quality of yellow peach wine fermented from yellow peaches with different qualities and different storage times were measured and compared. The optimal fermentation conditions of yellow peach fruit wine: 0.1% yeast inoculation， 7 days fermentation time，20 % sugar and fermentation temperature 28 °C. From the results of sensory evaluation， the peaches brewed from yellow peaches with short storage time were evaluated. From the color of the wine or the clarity of the liquor， the fruit aroma and typicality of the wine are the most prominent， while landing. Fruit brewed wine is similar to normal fruit slightly lower than normal fruit， the evaluation of defective fruit is worse， and the taste of yellow peach is closer to the year. From the aspects of physical and chemical indexes， antioxidant capacity and flavor quality， the index of alcoholic fermentation of landing fruits was slightly lower than that of normal fermented wines， and the quality of the yellow peach wine was worst. In order to reduce the cost of producing yellow peach wine， yellow peach wine can be produced from the ground fruit.

Key words: Yellow peach wine；Raw material；Flavor quality；Physical andchemical indicators；The oxidation resistance

目录

1前言 1

1.1果酒研究现状 1

1.2果酒品质分析与控制研究 1

1.3研究目的和研究内容 2

1.3.1研究目的 2

1.3.2研究内容 3

1.3.3课题研究路线 3

2  材料和方法 5

2.1  试验材料 5

2.2  黄桃酒的制备 6

2.2.1正交试验法优化黄桃酒的发酵工艺 6

2.3黄桃酒品质测定与分析 7

2.3.1黄桃酒感官评定 7

2.3.2黄桃酒理化指标分析 8

2.3.3香味成分的GC-MS分析 8

2.3.3黄桃酒抗氧化能力测定 8

3结果与讨论 11

3.1黄桃酒发酵工艺优化结果 11

3.1.1酵母接种量对黄桃酒发酵的影响 11

3.1.2 发酵温度对果酒发酵的影响 11

3.1.3发酵时间对发酵工艺的影响 12

3.1.4发酵时间对发酵工艺的影响 12

3.1.5正交试验 13

3.2黄桃酒品质对比测定结果 14

3.3黄桃酒理化指标分析 16