Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Brewing Industry

Study on Selecting Excellent Kiwi Wine Yeasts and Controlling Aroma Components

Author SunFeiFei
Tutor YueTianLi
School Northwest University of Science and Technology
Course Of Food Science
Keywords kiwi wine SPME-GC-MS aroma-controlling mathematics model
Type Master's thesis
Year 2006
Downloads 329
Quotes 4
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In this paper,kiwi wine was fermentated by Qinmei kiwifruits and fusants cultivated in our lab to select an excellent fusant and good fermentation condition corresponding to it,the mensurating method of aroma components in kiwi wine was established based on SPME-GC-MS,the relationship models between sensory quality and fermentation condition,between absolute content of major aroma components and fermentation condition, between total contents of esters,alcohols,acids and fermentation condition were established. The relationship between fermentation condition and sensory quality, characteristic aroma in kiwi wine were exposured. This study offered foundation for controlling the composing and the content of aroma in kiwi wine by controlling fermentation condition. The results showed that:1.The slected fusant was strainWF25, and the optimized fermentation condition corresponding to it were loads 9%, temperature 20℃and pH 3.5 in term of fermentation vigor experiment, single factor experiment and orthogonal experiment.2.The 36 mathematics formulas were established respectively in term of relationships between fermentation condition and sensory evaluation scores, and absolute content of major aroma components, and major aroma components types.3.Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine,which are not the 40 aroma components in reports of home and abroad.The amount sequence of them in each wine was esters, alcohols,acids, ketones and hydroxybenzenes. Aldehydes,hydrocarbons,thiophenes,furans and aethers were identified in part wines.4.The components of higher relative content in wines were ethyl acetate, butanoic acid methylester, acetic acid isobutylester, butyric acid ethylester, isobutylalcohol, isopentylacohol acetate, isopentylalcohol, acetic acid hexylester, hexylalcohol, ethyl caprylate, decanoic acid ethylester, acetic acid phenethylester, lauric acid ethylester, benzeneethanol, octanoic acid,decanoic acid and hexanoic acid ethyl ester.Some components

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