| ACKNOWLEDGMENTS | 第1-9页 |
| 摘要 | 第9-12页 |
| ABSTRACT | 第12-16页 |
| TABLE OF CONTENTS | 第16-23页 |
| LIST OF TABLES | 第23-25页 |
| LIST OF FIGURES | 第25-34页 |
| CHAPTER ONE | 第34-42页 |
| ·INTRODUCTION | 第34-37页 |
| PREFERENCES | 第37-42页 |
| CHAPTER TWO | 第42-43页 |
| ·OBJECTIVES | 第42-43页 |
| CHAPTER THREE | 第43-117页 |
| ·LITERATURE REVIEW | 第43页 |
| ·Tomato | 第43-44页 |
| ·Harvesting, postharvest handling and storage | 第44-45页 |
| ·Water content | 第45-46页 |
| ·Dry matter or solid content | 第46页 |
| ·Chemical composition | 第46-58页 |
| ·Carbohydrates | 第47页 |
| ·Proteins | 第47-48页 |
| ·Ash and minerals | 第48-49页 |
| ·Vitamuis | 第49-51页 |
| ·Lipids | 第51页 |
| ·Carotenoids | 第51-54页 |
| ·Total polyphenols, flavonoids, anthocyanin, others | 第54-55页 |
| ·pH and total acidity of tomato | 第55-57页 |
| ·Total soluble solids | 第57-58页 |
| ·Antioxidant activity of tomato | 第58-60页 |
| ·Flavour | 第60-61页 |
| ·The traditional winemaking material | 第61-62页 |
| ·Winemaking from other fruits | 第62-63页 |
| ·Fermentation | 第63-64页 |
| ·Yeast metabolism | 第64-66页 |
| ·Factors affecting fermentation | 第66-69页 |
| ·Effect of sugar concentration on fermentation | 第66页 |
| ·Temperature | 第66-68页 |
| ·Yeast strain | 第68-69页 |
| ·pH | 第69页 |
| ·Acidity of wines | 第69-76页 |
| ·Total or titratable acidity and pH of wine | 第70-72页 |
| ·Volatile acidity | 第72-76页 |
| ·Residual sugar of wine | 第76页 |
| ·Ash and alkalinity of ash | 第76-77页 |
| ·Dry extract | 第77页 |
| ·Sulphur dioxide content of wine | 第77-78页 |
| ·Bioactive compounds of grape wine and antioxidant properties | 第78-80页 |
| ·Bioactive compounds and antioxidant activity of fruit wines | 第80-82页 |
| ·Wine volatile compounds | 第82-90页 |
| ·Ethanol | 第82-85页 |
| ·Methanol | 第85-87页 |
| ·Higher alcohols, esters, and carbonyls, and fatty acids | 第87-90页 |
| ·Glycerol | 第90-91页 |
| ·Colour of wine | 第91-92页 |
| ·Ageing | 第92-96页 |
| ·Oxidative browning | 第96-97页 |
| ·REFERENCES | 第97-117页 |
| CHAPTER FOUR | 第117-133页 |
| ·FERMENTATION DYNAMICS OF TOMATO MUST | 第117页 |
| ·INTRODUCTION | 第117-119页 |
| ·MATERIALS AND METHODS | 第119-120页 |
| ·Determination of fermentation parameters | 第119页 |
| ·Monitoring yeast population during fermentation | 第119-120页 |
| ·Fermentation monitoring | 第120页 |
| ·RESULTS AND DISCUSSION | 第120-127页 |
| ·Yeast population | 第120-122页 |
| ·Total soluble solids | 第122页 |
| ·Relative density | 第122-125页 |
| ·Ethanol production | 第125-127页 |
| ·pH and titratable acidity | 第127页 |
| ·CONCLUSION | 第127-130页 |
| ·REFERENCES | 第130-133页 |
| CHAPTER FIVE | 第133-187页 |
| ·PHYSICOCHEMICAL PROPERTIES OF TOMATO WINE AS INFLUENCED BYMUST pH AND FERMENTATION TEMPERATURE | 第133页 |
| ·INTRODUCTION | 第133-134页 |
| ·METHODOLOGY | 第134-142页 |
| ·Tomato for the research | 第134页 |
| ·Preparation of yeast culture | 第134页 |
| ·Preparation and inoculation of tomato must | 第134-135页 |
| ·pH,titratable acidity and acid taste indexdetermination | 第135-136页 |
| ·Total soluble solids | 第136页 |
| ·Determination of reducing sugars of tomato juice and wine | 第136-137页 |
| ·Dry extract determination | 第137页 |
| ·Determination of wine ash | 第137-138页 |
| ·Determination of alkalinity of ash | 第138页 |
| ·Determination of alcoholic strength of wine | 第138-139页 |
| ·Measurement of free,bound and total sulphur dioxide | 第139-140页 |
| ·Volatile acidity | 第140页 |
| ·Microbiological analysis | 第140-141页 |
| ·Browning index, polyphenol index, hydroxycinnamic index, and clarity index | 第141页 |
| ·Ageing of tomato wine | 第141-142页 |
| ·Data analysis | 第142页 |
| ·RESULTS AND DISCUSSION | 第142-176页 |
| ·Physicochemical properties of tomato | 第142-143页 |
| ·Univariate analysis of tomato wine physicochemical properties after fermentation | 第143-152页 |
| ·Multivariate analysis of tomato wine physicochemical properties after fermentation | 第152-155页 |
| ·Univariate analysis of tomato wine physicochemical properties after ageing | 第155-169页 |
| ·Multivariate analysis of tomato wine physicochemical properties after ageing | 第169-176页 |
| ·CONCLUSION | 第176页 |
| ·REFERENCES | 第176-187页 |
| CHAPTER SIX | 第187-231页 |
| ·BIOACTIVE COMPOUNDS AND OXIDATIVE RESISTANCE OF TOMATO WINE | 第187页 |
| ·INTRODUCTION | 第187-188页 |
| ·MATERIALS AND METHODS | 第188-193页 |
| ·Wine production | 第188页 |
| ·Determination of ascorbic acid in tomato wine using spectrophotometric method | 第188-190页 |
| ·Lycopene and beta-carotene determination | 第190-191页 |
| ·Determination of total phenolics | 第191页 |
| ·Determination of total flavonoid content of wine | 第191页 |
| ·Total anthocyanins assay | 第191页 |
| ·Determination of total antioxidant capacity | 第191-192页 |
| ·DPPH scavenging activity | 第192页 |
| ·Reducing power | 第192-193页 |
| ·Data analysis | 第193页 |
| ·RESULTS AND DISCUSSION | 第193-223页 |
| ·Tomato bioactive compounds and antioxidant properties | 第193-194页 |
| ·Total phenolic content of tomato wine | 第194-196页 |
| ·Total flavonoid content of tomato wine | 第196-197页 |
| ·Total anthocyanin content of tomato wine | 第197页 |
| ·Ascorbic acid content of tomato wine | 第197页 |
| ·Lycopene and β-carotene of tomato wine | 第197-198页 |
| ·Oxidative resistance of tomato wine | 第198-200页 |
| ·Multivariate analysis of tomato wine bioactive compounds and antioxidant properties after fermentation | 第200-204页 |
| ·Multivariate analysis of tomato wine bioactive compounds and antioxidant properties during ageing | 第204-208页 |
| ·Tomato wine composition after ageing in bottles | 第208-216页 |
| ·Multivariate analysis of tomato wine bioactive compounds and their antioxidant properties after ageing | 第216-223页 |
| ·CONCLUSION | 第223页 |
| ·REFERENCES | 第223-231页 |
| CHAPTER SEVEN | 第231-275页 |
| ·MODELING TOMATO WINE COLOUR DURING FERMENTATION ANDAGEING | 第231页 |
| ·INTRODUCTION | 第231-234页 |
| ·MATERIALS AND METHODS | 第234-236页 |
| ·Wine production | 第234页 |
| ·PH, free, fixed and total SO_2 | 第234页 |
| ·Lycopene and β-carotene | 第234-235页 |
| ·Flavonoids, phenolics and anthocyanins | 第235页 |
| ·Colour determination | 第235-236页 |
| ·Measurement of browning index and hydroxycinnamic index | 第236页 |
| ·Ageing and measurement schedule of the wines | 第236页 |
| ·Data analysis | 第236页 |
| ·RESULTS AND DISCUSSION | 第236-268页 |
| ·Colour modeling during tomato wine ageing | 第236-252页 |
| ·Multivariate analysis of wine colour parameters during bottle ageing | 第252-261页 |
| ·Colour parameters of tomato wines after ageing | 第261-267页 |
| ·Multivariate analysis of wine colour parameters after bottle ageing | 第267-268页 |
| ·CONCLUSION | 第268-271页 |
| ·REFERENCES | 第271-275页 |
| CHAPTER EIGHT | 第275-321页 |
| ·COMPARATIVE STUDY OF TOMATO WINE AGEING-ACCELERATEDVRS BOTTLE | 第275页 |
| ·INTRODUCTION | 第275-276页 |
| ·MATERIALS AND METHODS | 第276-278页 |
| ·Tomato wine production | 第276-277页 |
| ·Determination of tomato wine properties | 第277页 |
| ·Ageing | 第277-278页 |
| ·RESULTS AND DISCUSSION | 第278-311页 |
| ·Physicochemical properties of aged tomato wines | 第278-282页 |
| ·Bioactive compounds and antioxidant activity of aged tomato wines | 第282-293页 |
| ·Colour properties of aged tomato wines | 第293-306页 |
| ·Multivariate analysis of tomato wines after ageing | 第306-311页 |
| ·CONCLUSION | 第311-316页 |
| ·REFERENCES | 第316-321页 |
| CHAPTER NINE | 第321-367页 |
| ·VOLATILE COMPOSITION AND SENSORY PROPERTIES OFTOMATO WINES | 第321页 |
| ·INTRODUCTION | 第321-322页 |
| ·MATERIALS AND METHODS | 第322-325页 |
| ·Tomato wine production | 第322-323页 |
| ·Ageing of tomato wines | 第323页 |
| ·SPME analysis of volatile compounds | 第323页 |
| ·GC-MS Parameters and Analyses | 第323-324页 |
| ·Determination of odour activity values (OAVs) | 第324页 |
| ·Sensory evaluation | 第324-325页 |
| ·Data analysis | 第325页 |
| ·RESULTS AND DISCUSSION | 第325-359页 |
| ·Volatile compounds | 第325-350页 |
| ·Odour activity values (OAVs) and relative odour contribution (ROC) of volatile compounds | 第350-356页 |
| ·Sensory evaluation | 第356-359页 |
| ·CONCLUSION | 第359-360页 |
| ·REFERENCES | 第360-367页 |
| CHAPTER TEN | 第367-372页 |
| ·GENERAL CONCLUSION | 第367页 |
| ·Main results | 第367-371页 |
| ·Winemaking from tomato | 第367-368页 |
| ·Fermentation dynamics of tomato must | 第368页 |
| ·Effect of pH and temperature on physicochemical properties of tomato wines produced | 第368-369页 |
| ·Bioactive compound composition and oxidative resistance of tomato wines | 第369页 |
| ·Modeling of tomato wine colour during ageing | 第369-370页 |
| ·Comparative study of bottle and ultrasonic ageing | 第370页 |
| ·Tomato wine volatile composition and sensory evaluation | 第370-371页 |
| ·Future studies | 第371-372页 |
| LIST OF APPENDICES | 第372-385页 |
