文档介绍：新疆农业大学
硕士学位论文
酿酒杏品种的筛选及杏酒工艺的研究
姓名:周晓明
申请学位级别:硕士
专业:食品科学
指导教师:傅力
2009-12
酿酒杏品种的筛选及杏酒工艺的研究
摘要
本试验以新疆杏为主要原料,对 72 个杏品种的酿酒特性进行研究。同时进行了杏
酒专用酵母的筛选和杏酒酿造工艺的研究。最后采用气质联用法对杏酒风味物质进行了
测定。结果如下:
筛选出了酵母 02、酵母 06、酵母 16 三株适合杏酒酿制的专用酵母,其中酵母 16
酿制的杏酒感官特性最佳。酵母 16 在杏汁中具有很强的适应能力,能在 16%乙醇、
600mg/LSO2、6%酸、70%糖及 10℃低温下发酵。它在 50℃的高温下仍可以生长。北山、
乔儿胖为酿制杏酒的最佳品种,其酿制的杏酒色泽呈麦秆黄或金黄色,澄清透明,有悦
人的杏果香及醇香,酒体柔和丰满,稳定性好,典型性强。圆旦杏、赛买提、树上干、
甜仁杏、大果杏、玛瑙杏、卡巴克西米西酿制的杏酒也具有较好的感官评价,为酿酒的
良好品种。在一定范围内,杏果实的糖酸比越高,其所酿制的杏酒感官也越好。果胶酶
澄清杏汁的最佳条件为果胶酶添加量 %,酶解时间 16h,酶解温度 30℃,杏汁透光
率可达到 %。澄清杏汁为杏酒发酵的最佳方式,最佳工艺条件为料水比 1:、初
始、初始含糖量 380g/L、发酵温度 20℃,接种量 1%,SO2 添加量 80mg/L,得到
的杏酒酒体舒适优雅、活泼饱满,品质优良。通过气相色谱和质谱的剖析检索,从赛买
提、小白杏、北山、乔儿胖、圆旦杏、树上干这个六个品种杏所酿杏酒中共检出风味成
分 70 种,其中赛买提杏杏酒 51 种,小白杏杏酒 44 种,北山杏杏酒 47 种,乔儿胖杏杏
酒 41 种,圆旦杏杏酒 47 种,树上干杏杏酒 47 种。6 种杏酒中共有的风味成分有 22 种,
为杏酒的基本的风味成分。杏酒中除了含有果酒中常见的醇类、酯类、酸类、醛***类物
质外,还含有芳樟醇、松油醇、橙花醇、紫罗兰醇等单萜类醇类物质,它们是杏酒的特
有成分。不同杏品种所酿杏酒中风味成分有一定差异,说明不同酿酒杏品种可以为杏酒
带来不同的风味特性。

关键词:杏;酿酒;品种;酵母;发酵工艺
I
Sceeening Of Apricot Varieties For Wine-making And Study On
Technology Of Apricot Wine
Abstract
The Xinjiang apricots were taken as main material, wine-making properties of 72 species apricots
were studied. The yeasts for apricot wine had been selected and the wine-making technics had been
researched. Finally, the ponents of apricot wine were detected by using GC/MS. The result were
as follows:
The yeast02、yeast06 and yeast16 as the best strains for apricot wine-making had been selected, and
the apricot wine made by yeast16 had the best sensory. The yeast16 had good adaptability in apricot juice.
It could be ferment in apricot juice with alcohol content 16%, SO2 content 600mg/L, acid content 6%,
sugar content 70%. It still could ferment under 10℃ and grow in 50℃。The best species of apricot for
wine-making were Beishan and Qiaoerpang. The wine they maked had a clarifying, golden, stable, soft and
full body. The fruit aroma and flavor they had were gratifying. The ap