本文選題：賀蘭山東麓 + 威代爾��； 參考：《寧夏大學(xué)》2017年碩士論文

【摘要】：本研究以寧夏賀蘭山東麓產(chǎn)區(qū)威代爾(Vidal Blanc)葡萄為原料,定期檢測(cè)果實(shí)成熟過(guò)程中的品質(zhì)變化,探究自然條件下賀蘭山東麓產(chǎn)區(qū)能否發(fā)生貴腐現(xiàn)象。試驗(yàn)主要以威代爾成熟過(guò)程中變?yōu)楹诤稚麑?shí)(黑果)為研究對(duì)象,利用保濕培養(yǎng)和組織分離的方法檢測(cè)葡萄果粒表面微生物種類,明確造成葡萄果粒皺縮變?yōu)楹诤稚闹饕⑸锓N類,并以皺縮果實(shí)(皺果)和正常果實(shí)(正常果)作為對(duì)照,在成熟過(guò)程研究果實(shí)各項(xiàng)理化指標(biāo)和感官品質(zhì)變化。采收后利用固相微萃取·氣相色譜-質(zhì)譜聯(lián)用儀(SPME-GC-MS)定性分析果汁中揮發(fā)性物質(zhì),并利用小容器釀酒。酒樣穩(wěn)定后測(cè)定酒樣含糖量、酒精度等常規(guī)理化指標(biāo),由專業(yè)品嘗人員對(duì)酒樣進(jìn)行感官品質(zhì)評(píng)分,利用固相微萃取定性分析酒樣中揮發(fā)性物質(zhì)含量。結(jié)果表明:1.在自然條件下威代爾葡萄部分果實(shí)會(huì)形成黑果并失水皺縮,具有貴腐的感官特征,較對(duì)照果實(shí)而言,黑果香氣更加濃郁,百粒重、百粒體積較小,含糖量較高,出汁率較低。2.利用保濕培養(yǎng)稀釋分離和組織分離方法分離果粒表面微生物,經(jīng)鑒定主要微生物類群為灰葡萄孢(Botrytis cinerea),經(jīng)光學(xué)顯微鏡觀察灰葡萄孢為表層侵染,符合貴腐的感染特征,表明賀蘭山東麓產(chǎn)區(qū)部分威代爾果實(shí)能在自然條件下形成貴腐,造成其感染的微生物主要是灰葡萄孢·Botrytis cinerea)。3.利用相同工藝進(jìn)行操作,釀造的酒樣表現(xiàn)良好,顏色呈金黃色,水果香氣濃郁,焦糖、蜂蜜味明顯,具有貴腐酒的典型特征,各項(xiàng)指標(biāo)符合國(guó)家標(biāo)準(zhǔn)。利用固相微萃取的方法測(cè)定果汁及酒中的揮發(fā)性物質(zhì)相對(duì)百分含量,黑果果汁及酒中香氣表現(xiàn)更加突出。
[Abstract]:In this study, Vidal Blanc grapes in the eastern foothills of Helan Mountain in Ningxia were used as raw materials to detect the changes of fruit quality during fruit ripening periodically, and to explore whether expensive rot could occur in the eastern foothills of Helan Mountain under natural conditions. In this experiment, the changes of fruit (black fruit) into dark brown fruit (black fruit) during the ripening of Wheydale were studied. The microbial species on the surface of grape fruit were detected by moisturizing culture and tissue separation. The main microbial species that caused the fruit shrinkage to become dark brown were identified. The changes of physical and chemical indexes and sensory quality of the fruit were studied in the ripening process with the wrinkled fruit (wrinkled fruit) and the normal fruit (normal fruit) as the control. After harvest, the volatile substances in fruit juice were qualitatively analyzed by SPME-GC-MS, and the wine was made in small containers. After the wine sample was stabilized, the sugar content, alcohol content and other conventional physical and chemical indexes were determined. The sensory quality of the wine sample was scored by the professional taste personnel, and the volatile substance content in the wine sample was qualitatively analyzed by solid phase microextraction (SPME). The result shows that 1: 1. Under natural conditions, some of the fruit of Wheydale grape will form black fruit and lose water, which has the characteristic of expensive sensuous organ. Compared with the control fruit, the black fruit aroma is more intense, 100 seeds weight, 100 seeds smaller, the sugar content higher, and the juice yield is lower than that of the control fruit. The surface microbes of fruit grains were isolated by moisturizing, culture, dilution and tissue isolation. The main microbial groups were identified as Botrytis cinerea), (Botrytis cinerea),) as surface infection, which was in line with the characteristic of expensive rot. The results showed that part of the fruit of Weidell in the eastern foothills of Helan Mountain could form expensive rot under natural conditions, and the main microorganism that caused the infection was Botrytis cinerea) .3. By using the same technology, the wine sample is good, the color is golden, the fruit aroma is rich, the caramel and honey taste is obvious, the wine has the typical characteristic of the expensive rot wine, and the indexes accord with the national standard. The relative content of volatile substances in fruit juice and wine was determined by solid phase microextraction, and the aroma of black fruit juice and wine was more prominent.
【學(xué)位授予單位】：寧夏大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S663.1

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