樱桃果酒发酵工艺研究

樱桃果酒发酵工艺研究

RESEARCH ON FERMENTING PROCESS OF CHERRY WINE

作者：王顺利　　导师：刘树文

西北农林科技大学　　食品工程领域2011届工程硕士

摘　要

本研究以四川省汉源县广泛种植的那翁樱桃为原料，研究设计一套优化的樱桃果酒生产工艺方案。论文的研究重点是樱桃原料的采收期和樱桃原料发酵过程优化。通过在樱桃果实成熟过程中樱桃原料的出汁率、可溶性固形物、总糖、总酸的检测确定合理的采收期。酿造工艺过程分析发酵温度、发酵时间、后熟方法等几个质量影响因素对果酒品质的影响，试验分别检测了发酵3d、5d、7d、9d、11d五个不同发酵时间下的含糖量、滴定酸、pH值、酒度、总酚、单宁和花色素含量和感官分析结果；分析24℃、26℃、28℃、30℃四个不同发酵温度处理水平；5 d、10 d、20 d、30 d的开放式和封闭式热处理45℃后熟工艺处理方法下的含糖量、滴定酸、pH值、酒度、总酚、单宁和花色素含量，结合感官分析结果，选择设计一套优化的樱桃果酒生产工艺方案；最后对优化工艺所酿樱桃果酒进行了氨基酸和有机酸等功能性成分的分析检测。

研究结果表明：随着那翁樱桃成熟度的增加，其果实的出汁率、可溶性固形物、总糖随之而增加，酸度随之降低；其可溶性固形物在12%～13%、酸度8.5g/L、总糖110 g/kg、糖酸比为13.5是酿造果酒的最佳采收期。最佳酿造方案是：发酵时间为9d，发酵温度为26℃，后熟的最佳方法是45℃封闭式处理20d，所得酒风味佳，色泽好。

关键词　樱桃　樱桃果酒　发酵　后熟　酿造工艺

Abstract

Naweng cherry is one cherry cultivar that is widely planted in Hanyuan County of Sichuan province.　In this experiment,Naweng cherry fruit was collected to make cherry wine. Some maturity indexes were determined to clarify their change trends during maturity period. On these trends the best harvest time of Naweng cherry for winemaking was tried to obtain. In the fermentation of cherry winemaking,four different levels of fermentation temperature was designed,24℃,26℃,28℃and 30℃. To confirm the best fermentation days,some fermentation indexes,such as sugar content,titrate acidity,pH value,alcohol degree,total phenol,tannin,and anthocyanin’s contents,were detected and compared after fermenting at 3d,5d，7d,9d,11d.　After fermentation,aging acceleration of cherry wine was　investigated by the methods of 5,10,20,30 days treatments at 45℃under opening or enclosing heat treatments. Through analyzing sugar content,titrate acidity,pH value,alcohol degrees,total phenols,tannin,and pigment content of wine samples from the different fermentation time and of different fermentation temperatures,and coupling with sensory analysis,the best cheery winemaking process was to be selected.

The results showed that with the development of maturity of cherry,the juice yielding percent,soluble solids,total sugar,while acidity decreases. The maturity of soluble solids from 12% to 13%,total acid 8.5 g/L,total sugar 115.0 g/kg,sugar/acid ratio of 13.5,was the best harvest time for cherry winemaking. The optimal cheery wine making process was: The fermentation duration was 9 days,the fermentation temperature was 26℃，and the best condition of acceleration of cherry wine mature were as follow: 45℃enclosing heat treatment for 20 days. Cherry wine have good flavor and luster in these conditions.

Key words　Cherry　Cherry wine　Fermentation　Mature　Brewing technique