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摘要：本实验采用鲜食藤稔葡萄为原料，分别添加葡萄糖、果糖、蔗糖、麦芽糖这四种糖进行发酵，并分别设置了五个加糖水平以及一组不加糖对照组，以探究添加不同种类糖酿造对葡萄酒风的影响。32419
- 上一篇：燕麦红豆马芬蛋糕的研制
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首先通过感官评定对葡萄酒的整体风作出评判，结果显示添加蔗糖酿造的葡萄酒整体风较好。然后分别测定所有酒样中的酒精度、总糖含量、甘油含量、总酚含量以及有机酸含量，并建立相应的呈物质指数。结果表明，不同的糖添加量对葡萄酒中的总糖含量影响较大，糖的添加有助于修饰葡萄酒的酸感，从而促进葡萄酒酒的平衡。添加不同种类糖的酒样与对照组以及添加量不同的同种糖酒样与对照组酒样酒样经电子舌分析，能得到较好的区分，说明添加不同种类的糖对葡萄酒的感有影响。采用气相色谱质谱联用仪（GC-MS）分析添加不同种类糖酿造的酒样以及对照组酒样的挥发性芳香成分。结果表明，不同种类糖对葡萄酒的挥发性芳香成分有影响，能使葡萄酒中产生一些各自特有的芳香性成分。
毕业论文关键词：红酒；风；糖；气相色谱质谱联用仪；电子舌
Effects of Different Kinds of Sugar On The Flavor of Home-brewed Red Wine
Abstract: The paper used the Ren table grape as raw material to fermented, with four different sugar and five different initial amount of these sugar, and set up a group without adding any sugar as a control group to explore the effects of different kinds of sugar on the flavor of red wine.
Sensory evaluation showed that the wine brewed with sucrose had a best flavor. The contents of alcohol, total sugar, glycerin, total phenol and organic acid, were quantitated respectively and at the same time, appropriate material index related to them were established . It turned out that adding different amount of sugar had a great impact on the content of total sugar in wine. Adding higher sugar made a contribution to balance acidity and could promote the fruity taste of the wine. The wine samples with different kinds of sugar and the control group and the wine samples with the same sugar but different additive amount of sugar and the
control group can be distinguished well by electronic tongue. It shows that different kinds of sugar have an effect on the taste of red wine.The volatile aroma components were detetered in red wine samples which added different kinds of sugar and the control group Using GC-MS. The results showed that adding different kinds of sugar had an influence on the volatile aroma components of wine, and contributed to some of their unique aromatic compounds.
Keywords:red wine; flavor; sugar; GC-MS; electronic tongue.
目 录
1 绪论 1
1.1 葡萄酒酿造工艺现状 1
1.2 可发酵糖 1
1.2.1 葡萄糖 1
1.2.2 果糖 1
1.2.3 蔗糖 2
1.2.4 麦芽糖 2
1.3 葡萄酒的致香成分 2
1.3.1 一类香气或品种香气 2
1.3.2 二类香气或发酵香气 3
1.3.3 三类香气或陈酿香气 3
1.4 葡萄酒的呈物质 3
1.4.1 甜物质 3
1.4.2 苦涩物质 4
1.4.3 酸物质 4
1.5 葡萄酒中风分析的研究现状及进展 5
1.5.1 感官分析法 4
1.5.2 仪器分析法 5
1.6 本课题研究的目的和意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 仪器与设备 8
2.3 实验方法 9
2.3.1 葡萄酒的加糖酿造 9