猕猴桃果酒的研制+文献综述
毕业论文关键词：猕猴桃；果酒；酿酒酵母
The development of kiwi fruit wine
Abstract:With the increasing development of science and technology in recent years, people in the pursuit of quality of life becomes increasingly more people begin to pay attention when liquor tasting its own nutritional value, kiwi fruit because of its high nutritional value, flavor and other unique advantages , more and more consumers with its unique broad market prospects. The topics to kiwi as raw fermented alcoholic beverage developed low by single factor test and orthogonal experiment, consider the fermentation time, inoculum fermentation, yeast influence of temperature on the kiwi wine quality. Kiwi wine fermentation to determine the optimum parameters for the yeast inoculum 6%, 28 ℃, standing fermentation 80h. Alcohol reaches 12 °, kiwi fruit in about 200ml of residual sugar 2.8g, Vc content of 500mg / L, while kiwi fruit wine rich with fruit fragrance, high transparency, showing pale yellow wine.
Key Words：Kiwi fruit；wine；Saccharomyces cerevisiae
目 录
1 绪论 - 1 -
1.1 猕猴桃果酒的营养价值 - 1 -
1.1.1 猕猴桃的营养价值 - 1 -
1.1.2 猕猴桃果酒的价值 - 1 -
1.2 猕猴桃果酒酿造研究国内外研究现状概述 - 2 -
1.2.1 猕猴桃果酒的简介 - 2 -
1.2.2 猕猴桃果酒国内的研究现状概述 - 3 -
1.3 本课题研究的目的与意义 - 5 -
2 实验材料与方法 - 7 -
2.1 实验材料 - 7 -
2.1.1 菌种 - 7 -
2.1.3 实验仪器 - 7 -
2.2 分析方法 - 8 -
2.2.1 猕猴桃预处理出汁率的测定。 - 8 -
2.2.2 猕猴桃果酒中pH值的测定 - 8 -
2.2.3 猕猴桃果酒中残糖含量的测定 - 8 -
2.2.4 猕猴桃果酒中酒精度的测定 - 10 -
2.2.5 感官测评 - 10 -
2.3 实验方法 - 11 -
2.3.1 猕猴桃预处理工艺研究 - 11 -
2.3.2 猕猴桃果酒发酵工艺研究 - 11 -
2.3.2.1 发酵菌种活化与接种保存 - 11 -
2.3.2.1发酵菌种的筛选 - 11 -
2.3.2.2 接种量对果酒发酵的影响 - 11 -
2.3.2.3 温度对果酒发酵的影响 - 12 -
2.3.2.4 发酵时间对果酒发酵的影响 - 12 -
2.3.3 正交试验 - 12 -
3 结果与讨论 - 13 -
3.1 猕猴桃预处理的工艺研究 - 13 -
3.2 猕猴桃果酒发酵工艺研究 - 14 -
3.2.1 发酵菌种活化与接种保存 - 14 -
3.2.2 发酵菌种的筛选 - 15 -
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