【作者】 李勇；

【导师】 陈发河；

【作者基本信息】 新疆农业大学 ， 食品科学， 2001， 硕士

【摘要】 优质果酒的最大特色是典型的果香和酒香，酒中各微量成分比例协调，融为一体，共同构成其风味独特，协调完美的酒体，赋予人们以良好的口感和美感。本文用比色法、原子吸收光谱和气相色谱、气-质联用等分析方法对香梨果实和香梨酒发酵过程中微量营养成分、酵母代谢产物和风味物质的变化进行了分析测定，并对香梨白兰地蒸馏过程中甲醇的产生规律、蒸馏过程中的分布和处理方法作了初步研究。 研究结果表明，香梨原料的品质对酒质量和风味有重要影响，只有新鲜无病害的果实才能生产出优质香梨酒。甲醇在蒸馏过程中主要分布在酒头中。发酵工艺和原料处理方法对香梨白兰地中甲醇的含量有重要的影响，清汁发酵酒样中甲醇含量最少，带皮渣长期发酵和果胶酶处理后，酒样中甲醇含量明显增加。活性炭处理对甲醇和芳香物质有明显减少作用，其效果与处理浓度和时间成正比。本研究结果为制定合理的酿酒工艺和香梨发酵产品的开发提供了一定的理论依据，并为新产品—香梨白兰地的生产进行一些有益的探索。更多还原

【Abstract】 The character of most high-quality fruit-wine is typical fruit-scented and wine-scented. All kinds of trace component in the wine are suitable and show the special flavour and perfect style which give people fine sense. High vigour manual pure culture yeast was used to ferment the high-quality fragrant pear juice. The nutrition ingredient of sweet pear was analysised and then, the trace nutrition ingredient and fermented product and flavour ingredient were determined overall. The distribution and the way of treatment of methanol was primarily studied in the course of distillion. The result showed that only the fresh and healthy pears can be processed into high-quality fragrant pear wine. Methanol existed the initial distilled produce in the course of distillion. The content of methanol was lest in the sample of pure juice and increased obviously in the pectinase treated sample and the ried long-term fermented sample. Methanol and fragrant substance decreased obviously after the carbon treated. The effect of carbon treatment was direct radio to treated consistency and time. The thesis provided the certain theory basis for reasonable fermentation technology and fragrant pear wine exploition and provided useful explore for the pear brandy.更多还原