石榴果酒发酵工艺的研究

石榴果酒发酵工艺的研究 石榴果酒发酵工艺的研究 学生姓名 孙 俊 学 号 3134505276 所属学院 生命科学学院 专 业 食品科学与工程 班 级 10,3 任课教师 张 丽 烟 日 期 2009年6月 塔里木大学教务处制 temperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful and neat easy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single line slot cable using pipe, 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buried. 5.1.5.3 bending cold bending method should be used to protect pipe, bending angle should not be less than 900, when wearing non-armoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and concealed, bend radius should not be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracks, single right-angled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and connector, threaded connections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, and ensures the electrical connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piping laying pipe, components, materials and specifications meet the design requirements, and have quality certificates, before laying should be cleared by welding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.7.2 in pressure piping welding welder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measurement requirements should be as short as possible, General length should not be more than 15m, pipe bending cold bending, cutting machine, minimizing bending and cross, and there shall be no sharp and complex bending, bending radius of not less than 3 times the pipe diameter. 5.1.7.4 pipe and process equipment, piping, or building surface distance is greater than 50mm, not be laid parallel to the oil, combustible, explosive 塔里木大学课程论文 石榴果酒发酵工艺的研究 孙俊 (塔里木大学生命科学学院，新疆阿拉尔 ，843300) 摘要:以成熟石榴汁为原料,对石榴果酒发酵工艺进行研究。确定石榴酒发酵工艺为:pH4.0、糖度为16,加入6 g/L 果胶酶、0.20 g/L葡萄酒酵母,在24?条件下前发酵4 d后,分2次添加葡萄糖,在18?后发酵20 d,使其最终 酒度在12%vol左右。将发酵醪陈酿、澄清、包装、灭菌后得到酒体醇厚、酸涩适中的深红色澄清石榴果酒。 关键词:石榴;石榴果酒;发酵工艺;正交实验 Study on Fermentation Techniques of Pomegranate Fruit Wine Sunjun (College of Life Science, Tarim University, Alar of Xinjiang ,843300) Abstract: The fermentation techniques of pomegranate fruit wine were studied. The optimum fermentation techniques were determined as follow: matured pomegranate juice used as raw material,pH value adjusted to 4.0 and sugar content to 16,6 g/L pectase and 0.2 g/L grape wine yeast were added, then 4 d fermentation at 24?,then glucose added twice and 20 d fermentation at 18?,and the final alcohol degree was about 12%vol.Then after aging, clarification, packing and sterilization, pomegranate fruit wine of mellow taste and moderate acerbity was produced. The wine was transparent and carmine in color. Key words: Punica granatum L.; pomegranate fruit wine; fermentation techniques; orthogonal experiment 石榴(Punica granatum L.)原产于伊朗、阿富汗等国,其果实成熟后为多室、多子的浆果,多汁, 酸甜适中,含有丰富的碳水化合物、蛋白质、各种氨基酸和人体所必需的微量元素如钾、钙、镁、 钠等,还含有铜、铁、锌等微量元素和各种维生素,其中维生素C含量比苹果、梨高2倍以上。石 榴具有软化血管、降血糖、血脂、胆固醇及养颜驻容等营养保健功效。以色列工程技术学院研究 发现,石榴中含有延缓衰老、预防动脉粥样硬化和减缓癌变进程的植物多酚类、生物类黄酮、石 榴酸、鞣花酸等天然抗氧化剂,可中和人体内诱发疾病与衰老的氧化自由基,抵抗炎症对人体的破[1]坏。美国研究人员在一份报告中指出,深红色石榴汁能够抵制癌细胞的生长。 我国石榴以产果为主的重点产区有陕西、安徽、江苏、云南、四川等省。四川的西昌、会理、 德昌、米易等地区的石榴以果大汁多广受欢迎。近年来,随着我国退耕还林政策的实施,四川省石 榴种植规模逐步扩大,开展石榴果实资源的深加工技术的研究可促进石榴产业多元化的发展,提升 林产品的经济价值,增加农民收入。以石榴果汁为原料,采用果酒发酵工艺,生产具有保健与营养价[2,4]值的石榴果酒,是开展石榴深加工的一条行之有效的途径。 1材料与方法 1.1材料 石榴:购自宜宾市西郊农贸市场;安琪葡萄酒用高活性干酵母;果胶酶:广西南宁东恒华道生 物科技有限责任公司;葡萄糖( 分析 定性数据统计分析pdf销售业绩分析模板建筑结构震害分析销售进度分析表京东商城竞争战略分析 纯);0.2μm水系微孔过滤膜(直径50 cm)。 1.2设备与仪器 YX280B高压灭菌锅(上海三申医疗器械有限公司)、pHS-3C酸度计(上海理达仪器厂)、过滤 器(天津津腾实验设备有限公司)、手持糖度仪(成都兴晨光光学仪器有限公司)、比重瓶。 1.3工艺流程及操作要点 石榴?原料的选择?去皮、榨汁及调配?灭菌?加果酒酵母?前发酵?后发酵?陈酿?过滤 ?澄清?灌装?灭菌?成品 1.3.1原料的选择 选择果肉鲜红、无霉烂的新鲜果实,以确保成品的风味和色泽。 pipe diameter. 5.1.7.4 pipe and process equipment, piping, or building surface distance is greater than 50mm, not be laid par s theachine, minimizing bending and cross, and there shall be no sharp and complex bending, bending radius of not less than 3 timerequirements should be as short as possible, General length should not be more than 15m, pipe bending cold bending, cutting m rement7.2 in pressure piping welding welder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measung should be cleared by welding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.e layiping laying pipe, components, materials and specifications meet the design requirements, and have quality certificates, beforand ensures the electrical connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piector, threaded connections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, angled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-ngle rightks, sioncealed, bend radius should not be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracrmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and ca-non . 5.1.5.3 bending cold bending method should be used to protect pipe, bending angle should not be less than 900, when wearinge slot cable using pipe, 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buriednd neat easy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single lintemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aallel to the oil, combustible, explosive1 1.3.2去皮、制汁及调配 石榴经剥皮后去隔膜,用榨汁机榨汁,石榴的出汁率在48%左右。由于石榴皮和石榴籽内含有大量单宁,所以必须将石榴皮剥除,并避免将石榴籽破碎,以免石榴汁中单宁浓度过高抑制酵母生长与酒精发酵,同时影响产品口感。并加入果胶酶。根据需要用柠檬酸和碳酸钙调节果汁pH为4,用蔗糖调节糖度为16,按200 mL标准分装入500 mL的三角瓶,塞上硅胶塞。 1.3.3加果胶酶与果酒酵母 果胶是大多数新鲜水果细胞壁的组成成分,石榴破碎后,果胶和原果胶存在于果汁中,使果汁粘稠,影响过滤澄清。在石榴汁中加入果胶酶可以促进果胶的水解,提高出汁率,浸提果实中的天然色素和优质单宁,促进果酒呈色、呈味,并有助于果酒过滤澄清。实验过程中采用安琪葡萄酒用高活性干酵母,先将葡萄酒酵母倒入10倍体积的1%,蔗糖水中,振摇均匀后在35?水浴条件下静置[5]30 min,使之充分活化,然后加入调配好的果汁中发酵。 1.3.4前发酵 将加果酒酵母后的果汁放入24?的生化培养箱中发酵。由于发酵过程中产生的CO会将果2汁中的部分固形物带到 表 关于同志近三年现实表现材料材料类招标技术评分表图表与交易pdf视力表打印pdf用图表说话 pdf 面,固形物悬浮在发酵液表面会增加杂菌特别是醋酸菌滋生的可能性,从而影响酒体风味,所以应及时振摇三角瓶,使固形物沉入发酵液中。当发酵约4 d时,发酵醪的比重[6]下降到1.02 g/mL左右,采用手持糖度计测得发酵醪的糖含量仅为2%,3%,前发酵结束。 1.3.5后发酵 采用气相色谱法测定前发酵结束时发酵醪的酒精度为6.5%,8%,此时酒体淡薄,为提高产品[7]的质量,按18 g/L糖生成1%vol酒的比例向发酵醪补加葡萄糖,使其最后发酵的酒精度在12%vol左右,置入恒温培养箱中进行后发酵。 1.3.6陈酿 发酵完毕后,将恒温培养箱调至15?陈酿1个月。 1.3.7过滤、澄清 发酵完毕后,用纱布过滤除去发酵醪酒脚,然后在3000 r/min条件下离心5 min,将上清液倒入[8]三角瓶中,然后在70,75?条件下热处理3,5 min,取出冷却至室温,放入2?冰箱中冷藏20 d,使酒中的胶体物质充分沉淀,然后用0.22μm的水系微孔过滤膜过滤,除去其中的固形物、细菌及酵母,得到深红色澄清果酒。 1.3.8灌装、灭菌 将过滤、澄清后的果酒分装于玻璃瓶中,密封后在70?条件下水浴灭菌30 min,冷却后在低温[10]条件下贮存。 1.4糖度检测方法 采用手持糖度仪法测定发酵醪糖度,采用蓝-爱农法测定石榴果酒中糖含量。 1.5酒精度检测方法(气相色谱法) 仪器:GC7890气相色谱,上海天美科学仪器有限公司;AT-2000白酒分析专用填充柱:中国科学院兰州化学物理研究所色谱技术研究开发中心,载气:氮气,氢火焰离子化检测器,量程:8,衰减:0;柱温:100?,进样器温度:130?,检测器温度:130?,进样量1μL。 采用面积外标法。10%酒精标样与石榴果酒试样的气相色谱图,见图1和图2。 1.6酸度检测方法 采用pHS-3C酸度计检测。 elding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.7.2 in pressure piping weaterials and specifications meet the design requirements, and have quality certificates, before laying should be cleared by wnts, ml connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piping laying pipe, componeections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, and ensures the electricaector, threaded connangled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-t be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracks, single rightconcealed, bend radius should noarmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and -method should be used to protect pipe, bending angle should not be less than 900, when wearing nonnding 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buried. 5.1.5.3 bending cold beasy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single line slot cable using pipe, nd neat etemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aexplosive ible,pe and process equipment, piping, or building surface distance is greater than 50mm, not be laid parallel to the oil, combustcross, and there shall be no sharp and complex bending, bending radius of not less than 3 times the pipe diameter. 5.1.7.4 pi ng ands short as possible, General length should not be more than 15m, pipe bending cold bending, cutting machine, minimizing bendiwelder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measurement requirements should be alding 2 塔里木大学课程论文 2结果与分析 2.1前发酵过程中的糖度和酒精度变化 将石榴去皮、榨汁后,调节果汁的酸度和糖度,加入6 g/L果胶酶,同时加入按果汁体积计0.20 g/L酵母,在24?条件下发酵4 d,每隔24 h用手持糖度计测量发酵醪的糖度,采用气相色谱法测量发酵醪的酒精度,结果见图3和图4。 ector, threaded connections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, angled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-ngle rightks, sioncealed, bend radius should not be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracrmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and ca-non . 5.1.5.3 bending cold bending method should be used to protect pipe, bending angle should not be less than 900, when wearinge slot cable using pipe, 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buriednd neat easy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single lintemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aallel to the oil, combustible, explosivepipe diameter. 5.1.7.4 pipe and process equipment, piping, or building surface distance is greater than 50mm, not be laid par s theachine, minimizing bending and cross, and there shall be no sharp and complex bending, bending radius of not less than 3 timerequirements should be as short as possible, General length should not be more than 15m, pipe bending cold bending, cutting m rement7.2 in pressure piping welding welder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measung should be cleared by welding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.e layiping laying pipe, components, materials and specifications meet the design requirements, and have quality certificates, beforand ensures the electrical connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure pi3 由图3和图4可知,在前72 h糖度下降,酒精度上升,72,96 h糖度酒精度的变化减缓。发酵至96 h时发酵醪中糖分为2.5%、酒精度为7%vol,8%vol之间,糖分过低不利于酒精度的提高,故确定前发酵时间为4 d。前发酵结束后,果酒发酵醪酒体淡薄。为进一步提高产品酒精度,需加入葡萄糖进行后发酵,提高酒精度,使酒体协调。 2.2不同酵母添加量对酒精度的影响 将石榴去皮、制汁后,用碳酸钙调节酸度为4.0,加入6 g/L的果胶酶,分别加入0.10 g/L、0.15 g/L、0.20 g/L和0.25 g/L安琪葡萄酒高活性干酵母,在24?条件下发酵4 d后测定酒精度,再按18 g/L葡萄糖生成1%vol酒精计算,在前发酵结束后分2次加入葡萄糖(分别在后发酵开始时和后发[9]酵72 h后加入总量的一半),在18?发酵20 d,发酵结束后,将发酵醪陈酿、过滤、澄清后测量酒精度(见图5)。由图5可知,酵母添加量在0.20 g/L时,酒精度最高。 2.3不同果胶酶添加量对酒精度的影响 将石榴去皮、榨汁后,调节酸度、糖度,加入0.20 g/L的安琪葡萄酒高活性干酵母,同时分别添加4 g/L、5 g/L、6 g/L和7 g/L的果胶酶,其他操作同2.2,测得酒精度,结果见图6。 由图6可知,在4,6 g/L之间,随着果胶酶量的增加,酒精度增加,当果胶酶添加量为6 g/L和7g/L时,酒精度相差不大,故确定果胶酶添加量为6 g/L。 cross, and there shall be no sharp and complex bending, bending radius of not less than 3 times the pipe diameter. 5.1.7.4 pi ng ands short as possible, General length should not be more than 15m, pipe bending cold bending, cutting machine, minimizing bendiwelder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measurement requirements should be alding elding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.7.2 in pressure piping weaterials and specifications meet the design requirements, and have quality certificates, before laying should be cleared by wnts, ml connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piping laying pipe, componeections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, and ensures the electricaector, threaded connangled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-t be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracks, single rightconcealed, bend radius should noarmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and -method should be used to protect pipe, bending angle should not be less than 900, when wearing nonnding 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buried. 5.1.5.3 bending cold beasy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single line slot cable using pipe, nd neat etemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aexplosive ible,pe and process equipment, piping, or building surface distance is greater than 50mm, not be laid parallel to the oil, combust4 塔里木大学课程论文 2.5石榴汁pH对酒精的影响 将石榴去皮、榨汁后,分别调整pH为3.0、3.5、4.0和4.5,添加0.20 g/L安琪葡萄酒高活性干酵母和0.6%的果胶酶,采用2.2中的前、后发酵条件发酵。发酵结束后,将发酵醪陈酿、过滤、澄清,测得酒精度见图8。结果表明,pH4.0时产品的酒精度最高,适于酵母的酒精发酵。 [11] 2.6正交实验 在以上单因子实验基础上,对酵母添加量(g/L)、果胶酶添加量(%)、发酵温度、pH作正交实验,根据随机原则,设计因素水平表见表1,实验结果见表2。 rement7.2 in pressure piping welding welder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measung should be cleared by welding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.e layiping laying pipe, components, materials and specifications meet the design requirements, and have quality certificates, beforand ensures the electrical connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piector, threaded connections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, angled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-ngle rightks, sioncealed, bend radius should not be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracrmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and ca-non . 5.1.5.3 bending cold bending method should be used to protect pipe, bending angle should not be less than 900, when wearinge slot cable using pipe, 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buriednd neat easy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single lintemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aallel to the oil, combustible, explosivepipe diameter. 5.1.7.4 pipe and process equipment, piping, or building surface distance is greater than 50mm, not be laid par s theachine, minimizing bending and cross, and there shall be no sharp and complex bending, bending radius of not less than 3 timerequirements should be as short as possible, General length should not be more than 15m, pipe bending cold bending, cutting m5 由表2可知,对酒精度影响程度的主次顺序为温度(C)>pH(D)>酵母添加量(A)>果胶酶添加量(B),即温度、pH和酵母添加量对石榴果酒的酒精度影响较大,而果胶酶量对石榴果酒的酒度影响较小,其最优 方案 气瓶 现场处置方案 .pdf气瓶 现场处置方案 .doc见习基地管理方案.doc关于群访事件的化解方案建筑工地扬尘治理专项方案下载 为ABCD,即酵母添加量为2 g/L,果胶酶添加量为6 g/L,发酵温度为18?,pH2211 为4.0。在本实验过程中,还对石榴酒的感官指标进行了鉴评,结果表明,4个变量对酒体口味影响的主次顺序为C>D>A>B,与以酒精度为指标的结果一致。 通过验证实验表明,采用最优工艺生产的石榴酒酒精度为12.21%vol?0.23%vol,采用蓝爱农法测得葡萄糖含量为53?4.2 g/L,pH为3.7?0.52,酸度以柠檬酸计为6?2。通过感官鉴评结果表明,产品呈透明的深红色,无杂质,具有石榴的清香味,果酒香气怡人,酒体醇厚, 酸涩感适中,回味好。 explosive ible,pe and process equipment, piping, or building surface distance is greater than 50mm, not be laid parallel to the oil, combustcross, and there shall be no sharp and complex bending, bending radius of not less than 3 times the pipe diameter. 5.1.7.4 pi ng ands short as possible, General length should not be more than 15m, pipe bending cold bending, cutting machine, minimizing bendiwelder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measurement requirements should be alding elding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.7.2 in pressure piping weaterials and specifications meet the design requirements, and have quality certificates, before laying should be cleared by wnts, ml connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piping laying pipe, componeections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, and ensures the electricaector, threaded connangled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-t be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracks, single rightconcealed, bend radius should noarmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and -method should be used to protect pipe, bending angle should not be less than 900, when wearing nonnding 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buried. 5.1.5.3 bending cold beasy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single line slot cable using pipe, nd neat etemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful a6 塔里木大学课程论文 2.7产品主要质量指标 [12]根据本次实验结果,结合相关文献,拟定石榴酒的主要产品质量指标(见表3)。 3结论 通过单因子与正交实验确定石榴果酒的发酵工艺为:将石榴去皮、制汁,用碳酸钙调节酸度为4.0,按果汁体积计,加入6 g/L的果胶酶、0.20 g/L安琪葡萄酒高活性干酵母,在24?条件下前发酵4 d后,分2次加入葡萄糖,在18?后发酵20 d。发酵结束后,于15?陈酿1个月后,在70,75?条件下对发酵醪热处理3,5 min[8],取出冷却至室温,再放入2?冰箱中冷藏20 d后,用0.22μm膜过滤,采用玻璃瓶包装后,70?灭菌30 min,得深红色、具有石榴的清香味和果酒的醇香风味、酒体醇厚、酸涩适中的石榴果酒。 参考文献: [1]翟文俊.石榴营养酒的酿造[J].食品科技,2006,(3):25-28. [2]许芳.芦荟米酒的研制[J].酿酒,2007,(4):93-94. [3]王玉霞,张超.柑橘果酒的加工现状及存在问题[J].西南园艺,2005,(5):106-107. [4]马绍威.我国果酒业的现状及发展对策[J].中国食物与营养,2005,(3):37-38. [5]潘世全.安琪葡萄酒酵母在果酒中的广泛应用[J].酿酒科技,2002,(3):90-92. [6]Roger B.Boultom.葡萄酒酿造工艺学[M].北京:轻工业出版社,2001. [7]康有明.葡萄酒生产技术及饮用指南[M].北京:化学工业出版社,1999. [8]陈志周,张子德,田金强,等.板栗果酒生产工艺研究[J].酿酒科技,2005,(2):59-64. [9]郑静.菠萝果酒酿造工艺的研究[J].酿酒,2006,(33):105-107. [10]陈祖满.桑葚果酒的酿造技术[J].中国酿造,2005,(4):62-64. [11]李云雁,胡传荣.实验设计与数据处理[M].北京:化学工业出版社,2005. [12]赵霖.果酒与健康[J].中国酿造,1998,(6):36-37. [13]李华.葡萄酒酿造与质量控制[M].陕西:天则出版社,1990. [14]赵玉珠.如何提高果酒澄清度[J].酿酒科技,1995(6):55-56. [15]彭德华.葡萄酒酿造技术概论[M].北京:中国轻工业出版社,1995. [16]朱梅.葡萄酒工艺学[M].北京:轻工业出版社,1996. [17]彭德华,王作仁.果酒浑浊的克星———皂土及其应用[J].酿酒,1994 [18]杨幼慧,张莉萍,郑素霞.影响果酒发酵质量的应速及其控制措施[J].中国酿造,2002(1):28-30. [19]李士堂.低温葡萄酒的主要工艺环节及其探讨[J].酿酒,1989(4):15 [20]张静,阴启忠,孙鹤宁?超滤技术在澄清果汁加工中的应用?落叶果树, 2000; (6): 34~35 [21]朱宝镛?葡萄酒工业手册?中国轻工业出版社, 1995 and ensures the electrical connection. 5.1.5.5 protection tube should line up, ... 5.1.7 5.1.7.1 check tubing for pressure piector, threaded connections should be used, it tube end screw thread length should not be less than 1/2 of the fitting, angled bend protection tube should not be more than two. 5.1.5.4 between protective tube and between protective tube and conn-ngle rightks, sioncealed, bend radius should not be less than 10 times the pipe diameter. Bend protection tube there should be no dents, cracrmoured cable and laid, bend radius should not be less than 6 times the pipe diameter, when while wearing armored cable and ca-non . 5.1.5.3 bending cold bending method should be used to protect pipe, bending angle should not be less than 900, when wearinge slot cable using pipe, 220VAC power cord shall be full pipe laying, indoor coaxial cables concealed and outdoor wear buriednd neat easy to install. 5.1.5.2 from field instrumentation and valves field junction boxes to the single lintemperature piping and equipment, avoid oil pipeline, avoiding vibration equipment, principles of construction of beautiful aallel to the oil, combustible, explosivepipe diameter. 5.1.7.4 pipe and process equipment, piping, or building surface distance is greater than 50mm, not be laid par s theachine, minimizing bending and cross, and there shall be no sharp and complex bending, bending radius of not less than 3 timerequirements should be as short as possible, General length should not be more than 15m, pipe bending cold bending, cutting m rement7.2 in pressure piping welding welder must have a valid welder certificate. 5.1.7.3 tubing under the conditions to meet measung should be cleared by welding and bending the welding slag, rust, chip or a foreign body, and preservative treatments. 5.1.e layiping laying pipe, components, materials and specifications meet the design requirements, and have quality certificates, befor7