优良苹果酒酵母优选及苹果酒香气调控技术研究

优良苹果酒酵母优选及苹果酒香气调控技术研究 摘 要 苹果酒是以苹果汁发酵而成的健康饮品，其市场消费潜力巨大，但由于我国缺乏优良的苹果酒酵母及与其配套的香气调控技术，严重制约了苹果酒产业快速国际化发展。本研究以本 实验室 17025实验室iso17025实验室认可实验室检查项目微生物实验室标识重点实验室计划 培育的苹果酒酵母为发酵菌株，优选了苹果酒发酵适宜酵母。试验系统研究了苹果酒酵母产香性能影响因子，通过苹果酒香气构成及含量与可调控工艺参数之间关系的研究，构建了苹果酒香气构成及成分含量调控数学模型;通过苹果酒感官品质与可调控工艺参数之间关系的研究，构建了苹果酒品质调控数学模型;通过主成分分析，建立了苹果酒感官品质与香气构成与绝对含量之间的关系模型，为实现苹果酒香气及感官品质的人为调控奠定了一定理论基础。 本 论文 政研论文下载论文大学下载论文大学下载关于长拳的论文浙大论文封面下载 的主要研究结果如下: 1.通过发酵力试验及单因素试验，初步确定出各项发酵工艺参数区间，即:发酵温度15?—25? 、发酵液初始糖度17?Bx—21?Bx 、初始酸度3.0—4.0，酿酒酵母为PF14、WF25、WF41、WF65，酿酒原料为洛川富士、白水富士、旬邑富士及三者等比例混合的混合果汁。 2.以苹果酒感官品质为优化指标的最佳发酵工艺参数为:PF14酵母、洛川富士、发酵温度27?、接种量11%、初始pH值3.8。 3.建立了苹果酒香气物质的SPME-GC-MS检测方法，以此方法对所有的苹果酒试样进行了分析，结果 表 关于同志近三年现实表现材料材料类招标技术评分表图表与交易pdf视力表打印pdf用图表说话 pdf 明:?平均每个酒样所包含的香气物质大约有65种左右，其中酯类物质大约有25种，含量在大约在5%,25%之间;?醇类物质的数量与酯类大致相当，含量一般在70%-90%之间;?酸类物质较少，大约有10种，相对含量5%左右;?其它类物质的含量在0.4%以下，只有5种左右。 4.建立了可调控工艺参数与39种苹果酒香气物质绝对含量、脂类物质总量、醇类物质总量、酸类物质总量及感官 评价 LEC评价法下载LEC评价法下载评价量规免费下载学院评价表文档下载学院评价表文档下载 指标的调控数学模型，为实现苹果酒香气及感官品质的人为调控奠定了一定理论基础。 关键词:苹果酒酵母;香气调控;感官品质;数学模型;SPME-GC-MS STUDY ON SELECTING SUPERIOR CIDER STRAIN AND CONTROLLING AROMA COMPONENTS ABSTRACT Cider is a healthy drink fermented from apple juice, it has a giant application potential in the domestic market, but because there is a short of superior cider yeasts and controlling aroma technology, seriously restrict the development of cider industry. this study use the strains in our laboratory, select a best strain for cider, and study the influence factors of cider aroma; the relationship between compose and content and controlling parameters were studied to establish homologous controlling mathematic model. The relationship between sensory quality and of cider and controlling parameters were studied to establish another homologous controlling mathematic model. By the principal component analysis, establish the controlling mathematic model between sensory quality and compose and absolute content. This theory provide theoretical bases for realize controlling cider aroma and sensory quality. The main results showed that, 1. The interplots of fermentative parameters were elementary determined through fermentation ability tests and single factor tests. The fermentative parameters were temperature 15?—25?, original sugar content 17?Bx—21?Bx, original acid pH3.0—pH4.0, the distillers yeasts were PF14、WF25、WF41、WF65 and the wine material was juice mixture of Luochuan Fuji, Baishui Fuji, and Xunyi Fuji apple with the same content. 2. The optimum fermentative parameters were determined by the sensory assessment scores of each cider. They were PF14 yeast, Luochuan Fuji apple, fermentative temperature 27?, inoculation rate 11%, original pH value 3.8. 3. Establish the method of cider aroma by SPME-GC-MS. The result showed, each wine sample had 65 fragrance substances in average, including 25 etherification, 25 phenols and about 10 organic acids, and the content of them were 5%-10%, 70%-90% and 5% respectively. There were 5 more other substances whose amount was under 0.4% in all. 4. Establish controlling math’s model of technology parameters and sensory evaluating indicator, technology parameters and 39 fragrance absolute content, total contents of esters, alcohols, acids in each cider, it provide theoretical bases for realize controlling cider aroma and sensory quality. KEY WORDS:Cider strain; controlling aroma; sensory quality; mathematic model; SPME-GC-MS