【作者】 王冉；

【导师】 张惟广；

【作者基本信息】 西南农业大学 ， 农产品贮藏与加工， 2004， 硕士

【摘要】 以黄花梨为原料开发研制发酵型果酒，解决了黄花梨贮藏难的问题，为我国梨果资源的利用开辟了新的领域，丰富了市场上果酒产品的种类，必将具有广阔的市场前景，带来可观的经济效益。本文立足加工高品质的黄花梨发酵酒，主要对梨汁的澄清条件，预处理对成品品质的影响，发酵方式的选择，最适宜发酵菌种的选择，主发酵工艺参数的确定，后发酵温度的选择，原酒澄清技术，原酒调配，产品稳定性实验等方面进行系统的研究，结果表明： 1) 通过不同的发酵方式比较，澄清汁发酵酒度高，原酒感官质量好，优于带皮发酵和浊汁发酵，所以采用澄清汁发酵作为发酵方式。 2) 通过预处理对成品品质的实验，确定用10g／l的Vc溶液处理梨块，可防止梨块褐变，发酵7天后成品感官评定最好。 3) 通过单因素实验和正交实验，确定用果胶酶澄清梨汁的最佳条件为pH3.5，1％酶液的加入量为0.15％，温度45℃，时间50min。 4) 通过单因素实验和正交实验分析，确定前发酵的最佳条件为采用B(1596)菌种，发酵温度20℃，接种量7％，最适初始pH3.1～3.4，装液量80％，二氧化硫加入量100mg／l，周期8天。 5) 通过后发酵的温度实验，确定后发酵温度为10～15℃，时间14天。 6) 通过各种澄清实验，确定皂土澄清为最佳澄清方式，加入量为0.16％。 7) 通过调配实验确定黄花梨发酵酒调配标准为：酒度(v／v)13％，总糖含量50g／l，总酸含量5.5g／l。 8)在酒的稳定性实验中，发现蛋白质和酒石不稳定。蛋白质不稳定可通过添加皂土0.30g／l使其稳定。酒石不稳定可通过向酒中加入微量酒石酸钾，促进晶体的生成与沉淀，在-5℃保持7天，及时过滤可得到酒石稳定的梨酒。 9)黄花梨酒的加工工艺为：黄花梨→挑选、清洗→破碎→预处理→榨汁→果胶酶澄清(pH3.5，1％酶液的加入量为0.15％，温度45℃，时间50min)→主发酵(1596菌种，发酵温度20℃，接种量7％，最适初始pH3.1～3.4，装液量80％，二氧化硫加入量100mg／l，周期8天)→分离取酒→后发酵(10～15℃，时间14天)→分离除渣→陈酿→澄清(皂土加入量为0.16％)→过滤→调配→装瓶更多还原

【Abstract】 Adopting Huanghua pear as material to produce fermented wine can solve the problem of Huanghua pear storage,open up new field for our country’ s pear resource utilization,enrich the wine , species of market ,so it will have a broad market prospect,get remarkable economic benefit .This paper focuses on processing Huanghua pear wine of high quality ,mainly deals with the juice clarification conditions ,the effects of pretreatment on product quality .selection of fermentation mode and excellent fermentation yeast ,making certain the dominant fermentation processing parameter .selection of after fermentation conditions and clarification methods of raw wine,adjustment experiment of wine,product stability experiment and so on ,the research results are showed as following:1. Through comparison of different fermentation methods, clarified juice fermented wine produces high alcohol concentration, the sensory quality of raw wine is good , which is better than fermentation with peels and cloudy juice fermentation .So we adopt the clarified juice fermentation as the fermentation mode.2. Through comparison the effects of pretreatment on product quality ,we decide using 10g/lVc solution pre-treats pear ingot, doing this can prevent the pear ingot browning. The product sensory quality is the best after seven days’ fermentation.3. Through single factor and orthogonal experiments, the optimum conditions of pectinase clarification are: pH 3.5 ,1% pectinase solution adding 0.15%,45℃,50 minutes.4. We get the optimum conditions of dominant fermentation are: adopting B(1596) yeast, fermentation temperature 20℃, inoculation volume 7%, optimum initial pH3.1~3.4, volume-loading 80%, SO2 100mg/l, circle eight days.5. We obtaine the after fermentation temperature and time are 10~15℃, 14 days.6. Through some kind of clarification experiment, the bentonite clarification is the optimum mode, adding 0.16%.7. The adjustment parameter of Huanghua pear fermented wine are: alcohol concentration (v/v)13%,total sugar contents 50g/l,total acid contents 5.5g/l.8. We find that the wine is instable in protein and wine stone at the stability experiment. The protein instability can eliminate by adding 0.30gA bentonite. Adding minute soluble tartrate in wine induces the producing and settlement of crystal, then keeps it at -5℃ seven days, the wine stone stable pear wine can be obtained.9.The processing technology of Huanghua pear fermented wine are : Huanghua pear →selection, washing →cleavage breakage→pretreatment→squeezing juice →pectinase clarification(pH3.5,1%pectinase solution adding 0.15%,45℃,50minutes)→dominant fermentation (1596 yeast, temperature 20℃,inoculation volume 7%,optimum initial pH3.1~3.4,volume loading 80%,sulfur dioxide 100mg/l,circle 8 days )→seperation and taking wine →after fermentation(10~15℃,14days)→seperation and disgorging→maturation→clarification (bentonite adding 0.16%)→filtration→adjustment→bottle更多还原