腰果梨菠萝混合果酒的研究摘要腰果梨维生素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(℃)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,buttannincontentishigher,sugaryieldishigher,andtheastringencyisheavier.Itcontainsmoreofpolyphenols,andaromaalsoisverystrong.Pineapplehasrichsugar,whichcontainsfewpolyphenols,butwinefermentationaromaeasierloss.Whilecompositefermentationofjuicewinecombinestheadvantageswithcharacteristics,makingwonderfulfragranceandtasteandflavortypicaloutstanding,uniquestyleofwine.Overcomethedisadvantageofsinglecolor,fragrance,tastewinepoorandthenourishmentcomposition,maketheweaknessofnutritionalvalueandwinemorecocasex.Theexperimentusescashewpears,pineapplemixedwineasrawmaterialsbythepremise1:1，studyingthesugarcontent(%),sulfurdioxide(mg/kg),fermentationtemperature(℃)ontheeffectofthemixedwine.UsingBox-theresponsesurfacedesignmethodtowinecashewpearpineapplemixoptimizedprocessparameters.Astheindextosensoryanalysistoidentifyfermentationconditions,Resultsshowthat,fermentationtemperatureisverysignificanttotheeffectofsensory；Thebestconditionofcashewpearproductiontechnologyofpineappleratafia：thesugarcontent24.0%,sulphurdioxide50mg/kg,fermentationtemperature19.07℃.Thebestsolutiontoverifyalcoholcontent,concludethetheoreticalonesof12.5,whichisnotmuchfewerto12.0.Keywords:manyfruitmixedwithminced，juiceproportion，angelyeast，progress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...........
