题目：苹果酒加工工艺研究摘要我国生产苹果酒的厂家目前数量很少，在酿造技术上也是一酿造葡萄酒的酿造工艺和酵母，而这导致苹果酒的特色完全无法体现。另外，苹果酒的贮存时间和稳定性都会受到澄清处理、发酵等因素的直接影响，而且苹果酒的风味和品质也会受到这些因素很大程度的影响。为了更好地研究苹果酒的酿造工艺,提高生产效率降低生产成本,并且能够获得更好的产品，本实验以实际对苹果酒产生影响的关键物质进行综合性试验，通过对固定化酵母细胞发酵和游离酵母发酵的单因素试验分析，确定两种酵母对苹果酒发酵的影响，并且进行两种酵母的对比分析。结果表明，在此基础上研究固定化酵母生产苹果酒的最佳生产工艺条件，通过起始糖度对发酵过程中残糖含量和酒精度的影响，温度和pH值对酒精产量的影响，最后对苹果酒进行各种理化性质的分析,以检查采用固定化酵母生产出的果酒质量是否符合消费者的需求、是否达到相应的国家标准。以温度、pH值、发酵时间为研究对象,研究果酒最佳生产工艺条件。最后通过对感官指标、理化指标、微生物指标进行测定,综合分析成品果酒的质量。关键词：苹果酒；固定化酵母；游离酵母；试验分析AbstractThenumberofciderproducersinChinaisverysmall.Inbrewingtechnology,itisalsoawinebrewingtechnologyandyeast,whichresultsinthecharacteristicsofapplewine.Inaddition,thestoragetimeandstabilityofappleciderwillbedirectlyaffectedbyfactorssuchasclarification,fermentationandotherfactors,andtheflavorandqualityofciderwillalsobegreatlyaffectedbythesefactors.Inordertobetterstudytheapplewinebrewingprocess,improveproductionefficiencyandreduceproductioncost,andcangetbetterproducts,akeymaterialinthisexperiment,theactualimpactofapplewineforthecomprehensivetest,throughthesinglefactorexperimentofimmobilizedyeastcellsfermentationandfreeyeastfermentationanalysistodeterminetheinfluenceoftwokindsofyeastfermentationtheapplewine,andcomparativeanalysisoftwokindsofyeast.Theresultshowsthatthebestprocessconditionsonthebasisoftheresearchonimmobilizedyeastintheproductionofcider,theinitialsugarconcentrationofresidualsugarcontentandalcoholfermentationprocess.TheeffectsoftemperatureandpHvalueontheyieldofalcohol,andthenanalyzesvariousphysicochemicalpropertiesofapplewine,tocheckwhethertheimmobilizedyeastproductionthewinequalitymeetstheneedsofconsumers,whethertoachievethecorrespondingnationalstandards.Theoptimumproductionconditionsoffruitwinewerestudiedwithtemperature,pHvalueandfermentationtimeastheresearchobject.Finally,thequalityofthefinishedfruitwinewasanalyzedthroughthedeterminationofsensoryindex,physicochemicalindexandmicrobialindex.Keywords:Cider;immobilizedyeast;freeyeast;experimentalanalysis目录摘要.................................................................IAbstract...............................................................II目录.................................................................III1前言.............................................................11.1苹果酒.......................................................11.1.1概述...................................................11.1.2营养价值...............................................11.1.3发展现状...............................................11.2苹果酒的分类.................................................21.3试验目的.....................................................21.4国内研究进展.................................................31.5研究背景及意义...............................................42苹果酒的工艺研究................................................52.1苹果酒酿造的一般工艺流程.....
