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摘要：白葡萄酒作为一种风靡全球的健康酒类饮品，其传统酿造工艺和丰富的可酿造葡萄品种一直都被人们所津津乐道，其独特的风味性也常受到了国内外关注。本研究以白葡萄酒为主，研究了葡萄在发酵制酒过程中的基本工艺步骤和操作，究其必要因素做出一定的发酵工艺优化（例如：含糖量，发酵酵母种类，果胶酶添加量等），通过进行正交实验控制变化参数，得到酒类成品，进而再对每一罐白葡萄酒的各项指标（色泽，香气，口感等）作出相应评分，最后应用气相色谱质谱联用仪-GCMS分析成绩其挥发性香气所含主要成分。最佳优化及结果是在安琪酿酒酵母的发酵下，添加100g/kg的白砂糖以及30mg/L的果胶酶并在无二氧化硫的作用下酿造而成的白葡萄酒，其挥发性香气中棕榈酸乙酯和癸酸乙酯的质量分数达到最大占比，分别是98,97。70092
毕业论文关键词： 白葡萄品种；发酵工艺优化；口味品鉴；香气分析
White wine brewing process and volatile fragrance research
Abstract: white wine as a kind of fashionable whole world health alcoholic drinks, its traditional brewing process and the rich can brew grapes relish by people all the time, its unique flavor also often received attention at home and abroad. Of this study is given priority to with white wine, wine grapes in fermentation process is studied in the basic process and operation, investigate its necessary factors to make certain fermentation process optimization (for example, sugar content, fermentation yeast species, pectinase adding amount, etc.), through orthogonal experiments control parameters change, get liquor products, and then again for each bottle of white wine (color, aroma, taste, etc.) the indicators to score, the application of gas chromatography mass spectrometry instrument - GCMS analysis result the main component of volatile aroma contains. Best optimization and the result is under Angela saccharomyces cerevisiae fermentation, adding 100 g/kg of white granulated sugar and 30 mg/L of pectinase and in the absence of sulfur dioxide is produced under the action of white wine, hexadecanoic acid ethyl ester in the volatile aroma and the mass fraction of capric acid ethyl ester maximum proportion, respectively is 98,97.
目录
1 绪论 1
1.1 酿酒葡萄的研究概述 1
1.1.1 葡萄的结构与成分 1
1.1.2葡萄生长特性 2
1.1.3界著名白葡萄品种 3
1.2 葡萄酒酵母功能研究 4
1.2.1葡萄酒酵母的特征 4
1.2.2 葡萄酒发酵的酵母来源 5
1.3 葡萄酒酒香分析 5
1.3.1葡萄自带的果香 5
1.3.2发酵产生的香气 6
1.3.3陈酿后的香气 6
1.4 气味分析研究方法 6
1.4.1气相色谱质谱联用仪-GCMS 6
1.4.2人们主观品鉴 7
1.5 本课题的目的及研究意义 8
2 材料与方法 9
2.1 酿酒葡萄、添加剂以及配置方法 9
2.2 仪器与设备 10
2.3 实验方法 10
2.4.1 白葡萄酒酿造发酵工艺